Bristol Spice

Four hand-rolled bhajis — sliced onion, gram flour, cumin and coriander seed. Crisp outside, soft inside.

Minced lamb skewer with ginger, garlic and green chilli, char-grilled in the tandoor. Two skewers.

Cubes of paneer marinated overnight in yoghurt, ginger and Kashmiri chilli, then tandoor-cooked.

Spiced chicken in a light gram-flour batter. Comes with house tamarind sauce.

Two hand-folded pastries filled with potato, peas and cumin. Crisp shell, well-spiced.

Tandoor-grilled chicken in a creamy tomato gravy with cardamom and fenugreek. Britain's favourite, done properly.

Kashmiri-style lamb slow-cooked four hours in yoghurt, deep red Kashmiri chilli and cinnamon.

Mild, creamy and aromatic — coconut, ground almonds and cashew with a touch of saffron.

King prawns in a sharp South Indian gravy — black pepper, mustard seed, tamarind. Real heat.

Paneer in a rich tomato-and-butter gravy, finished with kasuri methi. Mild and indulgent.

Chickpeas in a tangy tomato-and-onion gravy with dried mango powder and roasted cumin.

Chicken breast marinated overnight in yoghurt and tandoor spices. Six pieces.

Three lamb chops marinated in green chilli, ginger and garam masala. Pink in the middle.

Chicken tikka, seekh kebab, tandoori chicken on the bone and lamb tikka. Plate for one, share for two.

Salmon fillet marinated in dill, lemon and Kashmiri chilli. Cooked fast in the tandoor, served pink.

Stone-baked naan brushed with garlic butter and fresh coriander.

Basmati rice with cardamom, clove, bay leaf and saffron.

Spinach and potato slow-cooked with cumin seed, fresh ginger and a touch of cream-style coconut.

Sweet naan with coconut, sultana and almond. Surprisingly good with a hot curry.

Cold yoghurt drink blended with Alphonso mango pulp and a pinch of cardamom.

Yoghurt, mint, cucumber, roasted cumin. Cools the heat down.