Pickle Restaurant Eating House and Bar

Potato cakes with green peas, tamarind, mint, and yoghurt.

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Lentil fritters with tamarind, coriander, radish, and pomegranate.

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Tiger prawns with shallots, lemon, scallion, turmeric, and yoghurt.

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Jumbo prawns served with raspberry, mustard, and avocado.

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Duck tikka and venison mince samosa with juniper berry, passion fruit, and burnt chilli.

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Chicken wings with curry leaves, coconut, smoked chilli, and garlic.

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Fried lentil and rice crisps with prawn pickle, mango, and dill and melon seed relish.

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Tandoori lamb chop with stone flower, Kashmiri chilli, black cardamom, aubergine, and mint.

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Pastry parcels filled with potatoes, green peas, and fenugreek, served with date and tamarind chutney.

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Chicken thigh in pomegranate, chilli paste, ginger, yoghurt, and pickled onion.

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Crispy fried prawns dusted with chilli and nigella seeds.

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Fried pork belly ribs tossed with mango pickle, shallots, and ginger.

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Skewered lamb kebabs flavored with cardamom, clove, and fresh mint.

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Diced pork with a seven spice rub and brown onion.

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Crab claws, prawns, and fish simmered in turmeric, coriander, and coconut vinegar.

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Jumbo prawns in onion, tomato, and ginger sauce with Tawa masala.

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Pan-fried sea bream fillet with fennel, ginger, turmeric, and lotus root.

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Chicken thighs with mace, green cardamom, and caramelized onions.

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Chicken tikka with fenugreek, ginger, green chilli, tomato, onion, honey, and butter.

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Diced lamb with caramelized onion, Rajasthani chilli, mustard oil, and yoghurt.

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Diced lamb with spinach, fresh coriander, ginger, and smoked chilli.

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Baby aubergine and potatoes with nigella seeds, tomato, and turmeric.

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Black lentils cooked with tomato, cream, and white butter.

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Cottage cheese with fig pickle, tomato, cashew nut, and cardamom.

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Chickpea curry with dry pomegranate, ginger, puffed fried bread, pickle, and raita.

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Vegetable dumplings with apricot pickle, cashew nut, onion, and saffron korma.

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Okra with cumin, onion, mango, and ginger.

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Diced potatoes with cumin, turmeric, and chilli.

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Fried milk donuts in saffron and rose sugar syrup, served with shrikhand.

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Semolina bubbles filled with chickpea, onion, and coriander, topped with yogurt, mint, and tamarind chutney.

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Jumbo prawns marinated in Kashmiri chilli and lime leaf.

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Crispy sea bass with fermented garlic, tomato, shallot, tamarind, coriander, and pickled ginger.

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Chicken with Kashmiri chilli and garam masala, served with onion tomato masala, basmati rice, and pickled onion.

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Chickpea curry with dry pomegranate, ginger, and Buknu masala, served with puffed fried bread, pickle, and raita.

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