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Now Open - visit your restaurant. Enjoy a mojito or an espresso martini in the lounge before or after your meal.

We want to ensure that our customers and staffs wellbeing is protected. We are following all recommendations from Food Safety. We will be reducing our seating capacity. Please make your reservation to ensure that you can have a table at your prefered time. Our bar and lounge will be open for drinks and snacks.

Our takeaway & delivery service is open from 12pm to 11pm daily. Our aim is to get an order to you within 30-40 minutes. You can now book an order online where you have the choice to order 7 days in advance or just later on in the day. 

We have placed a takeaway discount (online orders only). Enjoy an award winning Star Of India curry. Use code SOI  at the checkout for a 10% discount when you place an online order. Offer applies to orders over £10.

During the year, we host a number of events that might be of interest to you, your friends & family. Gin & wine tasting, live bands and performances and a number of discounts and free dishes that are on offer from week to week and during different seasons. The best way to be kept informed of these and what’s going on in the locality is by signing up to our mailing list HERE


We are pleased to offer you the opportunity of creating fine Indian dishes yourself by providing you with a range of our recipes which can be downloaded and printed.

This list of recipes will be developed over time and to view any one simply follow the link provided.

Scroll down or use the links provided on the left to find the recipe you are after

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BBQ/Grilled Chicken Tikka

Serves four INGREDIENTS:

  • 4 Chicken breasts cubed
  • 400g natural yogurt
  • Drizzle mustard and rape seed oil
  • Juice of one lemon
  • 1/2 tsp pure curry powder
  • 1/2 tsp ground jeera (cumin)
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground garam massala
  • 4 cloves of garlic - crushed
  • 1/2 inch ginger grated and then crushed
  • Salt to taste
  • two crushed green chillis
  • Some fresh coriander crushed
  • Some water

METHOD: Day one: In a bowl add all the ingredients and mix well into a paste with some water. Day 2: Marinate the chicken and leave in the fridge. Day of cooking: Shake of any excess marinade and place the chicken pieces on a skewer on a char-grill. Cook for about 10 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it is cooked. Serve immediately with a fresh salad.