The concept of cooking at this Jersey Restaurant is using local produce where ever possible (less travel time) combined with the intense flavours of the Indian spices resulting in dishes, meat, fish and vegetarian that are truly amazing.
Our chefs use cooking methods inspired from different regions of India; seafood recipes from Goa to richer dishes from Punjabi in the north. We utilize a clay oven, called a Tandoor, to retain the authenticity of such dishes as Naan bread and all Tandoories. Modern European techniques such as slow cooking, low temperature and sous-vide are used to perfect the blend of spices and quality of the product. Dishes are presented simply in a modern European way, letting the food 'do the talking'.