Pickle Restaurant Eating House and Bar

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

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

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

Jumbo prawns served with raspberry, mustard, and avocado.

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

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

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

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

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

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

Crispy fried prawns dusted with chilli and nigella seeds.

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

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

Diced pork with a seven spice rub and brown onion.

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

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

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

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

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

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

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

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

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

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

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

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

Okra with cumin, onion, mango, and ginger.

Diced potatoes with cumin, turmeric, and chilli.

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

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

Jumbo prawns marinated in Kashmiri chilli and lime leaf.

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

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

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