Stay Up To Date

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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Samosa

Cabbage and Potato

INGREDIENTS:

  • Garlic x 2 cloves chopped
  • Green chilis x 2 finely chopped
  • Salt to taste
  • Coriander 1/2 bunch finely chopped
  • Curry leaves x 5
  • 2 cardamoms seeds
  • Coriander seeds (teaspoon)
  • Cumin seeds (teaspoon)
  • Turmeric - pinch
  • Onion x 1 finely chopped
  • Firm white cabbage x 1 shredded
  • Potatoes x 2 good sized - peeled and chopped into small cubes
  • Vegetable oil

METHOD:

Heat oil in large pan. Add onion and cook until soft. Add garlic and soften Add chilis Add salt Add curry leaves and cardamom seeds Add all spices and cook through for five minutes Boil potato cubes Add raw cabbage to spice pan and stir well. Cook for five minutes with lid on Add cooked potatoes and stir well Leave to cool. Buy sheets of filo pastry from any good supermarket. Make triangle shape with open end for filling. Add filling to each samosa. Seal ends with beaten egg. (Diagram to illustrate) Fry until light golden. Serve with range of chutneys.