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Chicken breast marinated with fragrant Indian spices, grilled for an aromatic flavour.

Tender chicken pieces coated in a spiced gram flour batter, fried until golden and crisp.

Tender chicken breast fillet marinated with salt, lemon juice, and house spices, seared on a traditional flat griddle.

Chicken tikka cooked in a creamy tomato sauce enriched with butter and fresh cream.

Mildly spiced chicken curry with coconut and almonds, finished with cream.

Chicken cooked in caramelised onions, tomatoes, green chilli, garlic, and ginger.

Tender chicken tossed with julienned ginger, tomatoes, and bell peppers in a tangy, spiced sauce.

Chicken breast cooked with chopped spinach, onions, garlic and cream.

Fragrant basmati rice layered with marinated chicken breast, onion, coriander, mint, yoghurt, and saffron.

Succulent jumbo prawns marinated in freshly ground spices, roasted garlic and grilled to perfection.

Tender calamari rings coated in a fiery Andhra-style masala and deep-fried for a crunchy, aromatic bite.

Pan-tossed mussels cooked with garlic, curry leaves, and black pepper in a spiced sauce.

Monkfish fillets marinated with mustard, curry leaves, yoghurt, and crushed black pepper, grilled to a smoky, rich flavour.

Battered fish fillets coated in gram flour with carom seeds, deep-fried for a crisp and tender finish.

Grilled scallops glazed with a coconut and curry leaf sauce.

Sea bream fillet marinated with curry leaves and house masala, wrapped in banana leaves and gently grilled.

Seabass fillets in coriander, ginger, pepper, chilli, and lime for a zesty flavour.

A coastal curry of mixed seafood in creamy coconut and curry leaf sauce.

Prawns simmered in a traditional Goan coconut sauce, tempered with mustard seeds and curry leaves.

Delicately spiced crisp golden onion and kale fritters.

Assorted vegetable fritters coated in gram and self-raising flour batter, fried to perfection for a light, crunchy texture served with a meat or vegetable sauce.

Homemade cheese with nuts, ginger, and chilli, slow-cooked with aromatic spices and clarified butter.

Golden potato patties stuffed with apricot and cheese, topped with crispy savoury textures and a trio of house chutneys.

Chargrilled broccoli florets finished with pomegranate and a sour cream sauce.

Crisp pastry parcels filled with spiced potatoes and green peas, served with signature chutneys.

Fresh spinach tempered with cumin and garlic, gently cooked with homemade cottage cheese and finished with fresh cream.

Whole black lentils slow-cooked overnight for a silky texture, enriched with churned butter and fresh cream.

Seasonal vegetables cooked with aromatic spices and saffron-infused basmati rice, served with mixed raita.

Lamb chops marinated with ginger, garlic and red chilli finished with a rich ghee roast masala.

A combination of minced lamb and chicken seasoned with house spices, cooked over charcoal for a smoky finish.

Tender lamb cooked in aromatic spices with onions, tomatoes, garlic and cinnamon.

A true Khushi's classic - slow-cooked mutton with onions, tomatoes, ginger, garlic, and generations of family love.

Lamb delicately cooked with caramelised onions, tomatoes, ginger, chilli, and home-ground spices.

Lamb tossed with ginger, tomato, and bell peppers in a tangy sauce tempered with carom seeds.

Lamb cooked with spinach, onions, and garlic, finished with fresh cream.

Diced lamb marinated overnight with spices, ginger, chilli, and yoghurt, then layered with saffron-infused basmati rice.

A refreshing salad of cucumber, tomato, and onion with a zesty lime and chilli dressing.

A wholesome mix of quinoa, beetroot, broccoli, pomegranate, and sunflower seeds, tossed with chef's special dressing.

A selection of crisp poppadoms served with mixed chutneys and pickles.

Cool yoghurt mixed with fresh vegetables and light spices.

Sliced onion served with whole green chilli and a lemon wedge.

Finely chopped onions tossed with lemon, salt, and aromatic spices.

Fragrant basmati rice, steamed to perfection.

Delicate basmati rice infused with saffron for colour and aroma.

Basmati rice tossed with mushrooms and saffron for a warm, earthy flavour.

Whole wheat flatbread cooked in the clay oven.