• Indian Restaurant Mayfair Menus

Menus at Indian Restaurant Mayfair


Above all, we cook with honesty and passion.

  • A La Carte

    At Kanishka, the menus are inspired by Atul Kochhar’s love of traditional Indian cuisine, brought to life by his continuous research into ever-evolving regional recipes, combined with his dedication to using only the finest ingredients. The result is a totally unique and innovative style of modern Indian cuisine.

    STARTERS AND KEBABS
    Cromer Crab Bonda (g)

    Cromer crab fritter with grilled corn – apple salad, khimchi and chilli-tamarind chutney

    £19
    Orkney Scallop Podi Masala (d)

    Pan seared hand dived Orkney scallop, brassica textures, parsnip crisp

    £20
    Ajwaini Jhinga (d)

    Tandoor grilled tiger prawns with ajwain, smoked aubergine baba ganoush, citrus chutney

    £20
    Tandoori Monkfish (d)

    Chettinad spiced grilled monkfish tail, creamed kale korma

    £20
    Chicken Tikka Pie (2006) (g)(d)

    Speciality of the house served with berry chutney

    £18
    Turkey Malai Tikka (d)

    Tandoor grilled turkey marinated in cheese

    £17
    Tellicherry Pepper Patdrige Tart (g)

    Grey partridge with tellicherry black pepper masala in onion seed tart

    £17
    Hiran Keema Salli Aur Paratha (g)(d)

    Muntjac keema masala with crisp potatoes and flaky paratha

    £18
    Changezi Champen (2001) 1 piece (d)

    Atul’s kitchen classic of tandoori lamb chops, mint chutney, onions salad

    £15
    Rosemary Sheekh Kebab (d)

    Grilled ground lamb kebab with British accent, mint, onion pickle

    £19
    Khari Paneer Tikka (2019) (v)(g)(d)

    Spiced paneer tikka baked with pastry, rocket leaves, chia seeds

    £17
    Malai Broccoli (v)(d)

    Grilled broccoli, marinated in nutmeg garam masala, served with parmesan shards

    £15
    Chidiya Samosa Aur Mutter Aloo Ki Chaat (v)(g)(d)

    Vegetable mini samosa with smoked yellow peas and potato curry

    £15
    Nadru Ki Chaat (v)(d)

    Lotus stem kebabs and crisp with tamarind, cranberry, yoghurt chutneys

    £15
    CURRIES AND BIRYANI
    Meen Mappas (d)

    Pan fried sea bass with coconut, curry leaf, garlic sauce, enriched with caviar

    £30
    Kadhai Jhinga (d)

    Stir fried prawns with peppers, ginger and tomatoes

    £34
    Meen Pollichattu (g)

    Griddled halibut, sambhar pickled shallots, fried idli

    £34
    Purani Dilli Ka Butter Chicken (d)

    A classic of old Delhi – chicken tikka in rich tomato sauce

    £28
    Malwani Kodi Kari

    Chicken curry with Malwan spice blend of peppers, chillies and cumin

    £26
    Kerala Chicken Curry Fry (n)

    Kerala street café speciality – stir fried curry with cashew nuts

    £28
    Kashmiri Roganjosh

    Lake District braised lamb curry with, onions, tomato & Kashmiri spice blend

    £28
    Ahuna Gosht Curry (g)

    East Indian lamb curry with chillies, fennel and stone flowers

    £29
    Achari Saag Gosht

    A proper Punjabi curry with lamb, spinach and pickling spices

    £30
    Paneer Aur Palak Makhani (v)(d)

    Spiced fig filled paneer tikka, baby spinach and rich tomato gravy

    £25
    Baghar – e – Baigan (v)(n)

    Aubergine steaks filled with vegetable mince, telgu baghar gravy, beans poriyal

    £24
    Hindostanee Biryani (g)(d)

    Choice of biryani – vegetable, chicken, lamb

    £25 | £30 | £32
    KANISHKA SPECIALS
    Lagusta Xec Xec

    Lobster curry with Goa xec xec gravy, apple pickle, wild rice bhel

    £49
    Hiran Ki Boti (d)

    New Forest venison spiced with juniper garam masala, mushroom kedgeree, chocolate curry

    £36
    SUBJI
    Angoori aloo (vg)

    potatoes and grapes (vg)

    £10
    Kasuri mattar paneer (v)(d)

    paneer and peas

    £10
    Saag makai (d)

    spinach with corn

    £10
    Gobi masala (vg)

    spiced cauliflower

    £10
    Pindi kadhai chole

    punjabi chickpea curry

    £10
    Subj makhana korma

    seasonal vegetable & lotus seeds (d)(n)

    £10
    Kanishka signature black dal (v)(d)
    £9
    Yellow dal (vg)
    £9
    AUR SAATH ME
    Saffron Rice (vg) Steamed Rice (vg)
    £6
    Cheese and chilli naan (v)(d)(g)
    £6
    Peshawari naan (v)(d)(g)
    £6
    Paratha (v)(d)(g)
    £6
    Naan (v)(d)(g)
    £5
    Roti (vg)(g)
    £5
    Cucumber – onion raita (v)(d)
    £5
    Masala onion salad (vg)
    £5
    Poppadom (vg)(g)
    £5
    .

    (vg) vegan (v) vegetarian (d) contains dairy (g) contains gluten (n) contains nuts (a) contains alcohol

    Prices include VAT at the current rate. A discretionary 15% service charge will be added to your bill. If you have any allergies or dietary requirements please inform your server when ordering.

    Whilst we have strict controls in place, unfortunately it is not possible to guarantee our dishes will be 100% allergen or contamination free. Fish dishes may contain small bones. Game dishes may contain shot.

  • Lunch Menu

    At Kanishka, the menus are inspired by Atul Kochhar’s love of traditional Indian cuisine, brought to life by his continuous research into ever-evolving regional recipes, combined with his dedication to using only the finest ingredients. The result is a totally unique and innovative style of modern Indian cuisine.

    Lunch Menu £38
    375ml Carafe of Red or White Wine
    £16
    Kanishka Signature Cocktail
    £14
    STARTERS
    Chidiya Samosa aur Mutter Aloo ki Chaat (v)(g)(d)

    Vegetable mini samosa with smoked yellow peas and potato curry

    Malai Broccoli (d)

    Grilled broccoli, marinated in nutmeg garam masala, served with parmesan shards

    Murg Tulsi Malai Tikka (d)

    Tandoor grilled chicken supreme marinated in basil and cheese

    Rosemary Sheekh Kebab (d)

    Grilled ground lamb kebab with British accent, mint, onion pickle

    MAINS
    Meen Pollichattu (g)

    Griddled Halibut wrapped in banana leaf, sambhar pickled shallots, fried idli

    Purani dilli ka butter chicken (d)

    A classic of old Delhi – chicken tikka in rich tomato sauce

    Kashmiri Roganjosh

    Lake district braised lamb curry with, onions, tomato and Kashmiri spice blend

    Pindi Kadhai Chole, Onion Kulcha, Raita (d)(g)

    Punjabi chickpea curry

    Baghar – E – Baigan (n)

    Aubergine steaks filled with vegetable mince, telgu baghar gravy, beans poriyal

    Hindostanee Biryani (suppl £5) (d)(g)

    Choice of biryani – chicken or lamb

    Served with Kanishka black daal (d)(v), saag aloo (d)(v), naan or pulao
    Desserts £6 Optional

    Pistaschio and milk fudge (d)(n)
    or
    Chocolate brownie (d)(n)

    Lunch Tasting Menu £65

    £49 WINE PAIRING

    Nashta (g)(d)
    Atul Kochhar Blanc de Blanc NV, France
    Dahi Puri (d)(g)

    Wheat crisp bubble, sweet yoghurt and tamarind

    La Smilla, Gavi di Gavi DOCG, Piedmont
    Malai Broccoli Tikka (d)

    Grilled broccoli, marinated in nutmeg garam masala, with parmesan shards

    Riesling, Cave de Hunawihr Reserve, Alsace

    Or
    Crab Bonda (g)

    Cromer Crab fritter with grilled corn, apple salad, khimchi and chilli-tamarind chutney

    Mango Wine, Rhythm Winery, India

    Or
    Rosemary Sheekh Kebab (d)

    Grilled Ground Lamb Kebab With British Accent, Mint, Onion Pickle

    Pinot Noir, Tinpot Hut, New Zealand
    Meen Mappas (d)

    Pan Fried Sea Bass With Coconut, Curry Leaf, Garlic Sauce, Enriched With Caviar

    Chardonnay, Silver Lining, Australia

    Or
    Purani Dilli Ka Butter Chicken (d)

    A Classic Of Old Delhi – Chicken Tikka In Rich Tomato Sauce

    Chablis, Domaine Vrignaud, France

    Or
    Baghar – Ae – Baigan (n)(v)

    Aubergine steaks filled with vegetable mince, telgu baghar gravy, beans poriyal

    El Coto, Rioja1
    Served with black daal (g)(v), cauliflower, bread (d)(g) and rice
    Pistachio Kulfi With Chocolate Mousse (d)(n)
    Royal Tokaji Late Harvest, Tokaj, Hungary

    Or
    Cardamon Chai Crème Brulee (d)
    The Ned, Marlborough, New Zealand
  • Kanishka Tasting Menu

    At Kanishka, the menus are inspired by Atul Kochhar’s love of traditional Indian cuisine, brought to life by his continuous research into ever-evolving regional recipes, combined with his dedication to using only the finest ingredients. The result is a totally unique and innovative style of modern Indian cuisine.

    TASTING MENU £95

    £69 WINE PAIRING

    NASHTA (d)(g)
    Atul Kochhar Blanc de Blanc NV, France
    Dahi Puri (d)(g)(v)

    Wheat crisp bubble, sweet yoghurt & tamarind

    La Smilla, Gavi di Gavi DOCG, Piedmont
    Nadru Ki Chaat

    Lotus stem kebabs & crisp with tamarind, cranberry, yoghurt chutneys

    Riesling, Wild Earth, New Zealand

    Or
    Crab Bonda (g)

    Cromer crab fitter with grilled corn, apple salad, khimchi and chilli-tamarind chutney

    Mango Wine, Rhythm Winery, India
    Monkfish Tikka (d)

    Chettinad spiced grilled monkfish tail creamed kale korma

    Pouilly-Fumé Cuvée de Boisfleury, Alain Cailbourdin

    Or
    Khari Paneer Tikka (2019) (v)(g)(d)

    Spiced paneer tikka baked with pastry, rocket leaves, chia seeds

    Sauvignon Blanc, Tinpot Hut, New Zealand

    Or
    Turkey Malai Tikka (d)

    Tandoor grilled turkey marinated in cheese

    Pinot Noir, Tinpot Hut, New Zealand
    Meen Mappas (d)

    Pan fried sea bass with coconut, curry leaf, garlic sauce enriched with caviar

    Chardonnay, Silver Lining, Australia

    Or
    Kashmiri Roganjosh

    Lake District braised lamb curry with onions, tomato & Kashmiri spice blend

    Cabernet Franc, Merlot, Atul Kochhar’s, Villany

    Or
    Baghar – Ae – Baigan (n)(v)

    Aubergine steaks filled with vegetable mince, telgu baghar gravy, beans poriyal

    Gamay, Fleurie, Dominique Morel, Beaujolais
    Served with black daal, cauliflower, bread and rice
    Pistachio Kulfi With Chocolate Mousse (d)(n)
    Royal Tokaji Late Harvest, Tokaj, Hungary

    Or
    Chai Crème Brulee (d)
    The Ned, Marlborough, New Zealand
    .

    (vg) vegan (v) vegetarian (d) contains dairy (g) contains gluten (n) contains nuts (a) contains alcohol

    Prices include VAT at the current rate. A discretionary 15% service charge will be added to your bill.

    If you have any allergies or dietary requirements please inform your
    server when ordering. Whilst we have strict controls in place, unfortunately it is not possible to guarantee our dishes will be 100% allergen or contamination free. Fish
    dishes may contain small bones. Game dishes may contain shot.

  • Weekend Brunch Menu

    Saturday 11:30am to 2:00pm
    Sunday 11:30am to 3:00pm

    Starts from 4th November every Saturday & Sunday.

    A welcome seasonal Kanishka punch cocktail
    Bottomless red, white wine or beer with food – £65pp (2 hrs)
    Brunch food only – £50pp (min 2 persons)

    SHARING DISHES
    Khari paneer tikka (v)(g)(d)

    spiced paneer tikka baked with pastry, rocket leaves, chia seeds

    Chole samosae (v)(g)(d)

    mini samosa with smoked yellow peas & potato curry

    Makhan makai ki chaat (v)(d)

    spiced butter corn kernels, lime and coriander

    Malai broccoli (v)(d)

    grilled broccolli, marinated in nutmeg garam masala, served with parmesan shards

    Tusli chicken tikka (d)

    tandoor grilled chicken supreme marinted in basil & cheese

    Atul‘s fried chicken

    pickle mayonnaise

    Lamb sausage & akuri pao (g)(d)

    lamb sausages & Parsi style scrambled egg in brioche

    Machhi amritsari

    Punjabi carom seed and gram flour coated fried fish

    ADD ON
    Changezi champen d) (1 piece £15)

    tandoori lamb chops, mint chutney, onion salad

    Ajwaini jhinga (d) (2 pieces £12)

    tandoor grilled tiger prawns with ajwain, smoked aubergine baba ganoush, citrus chutney

    CHOOSE ONE MAIN DISH TO SHARE
    Hindosatnee biryani (d)(g)

    veg or chicken served with raita

    Ahuna gosht

    East Indian lamb curry with chillies, fennel and stone flowers

    Baghar-e-baigan (v)(n)

    aubergine steaks filled with vegetable mince, telgu baghar gravy, beans poriyal

    Palak paneer (d)(v)

    bharwan paneer tikka, baby spinach & tomato sauce

    Subj makahne (d)(n)

    seasonal vegetable & lotus seeds

    Mains served with daal, rice and naan
    DESSERT PLATTER (for the table)
    3 Small desserts (n)(d)(g)

    chocolate hazelnut choux, bhapa doi, carrot halwa

    .

    (vg) vegan (v) vegetarian (d) contains dairy (g) contains gluten (n) contains nuts (a) contains alcohol

    Prices include VAT at the current rate. A discretionary 15% service charge will be added to your bill.

    If you have any allergies or dietary requirements please inform your server when ordering. Whilst we have strict controls in place, unfortunately it is not possible to guarantee our dishes will be 100% allergen or contamination free. Fish dishes may contain small bones. Game dishes may contain shot.

  • Festive Tasting Menus

    At Kanishka, the menus are inspired by Atul Kochhar’s love of traditional Indian cuisine, brought to life by his continuous research into ever-evolving regional recipes, combined with his dedication to using only the finest ingredients. The result is a totally unique and innovative style of modern Indian cuisine.

    5 COURSE TASTING MENU
    £105 pp
    FOR THE TABLE

    Poppadum with home- made chutneys

    CHAMPAGNE & CANAPES (d,g)

    Unpasteurised crab dumpling, lamb seekh kebab and Norfolk quail tartlet

    STARTER
    Baked Scallop (d)

    Oven baked scallop, almond korma, wild rice bhel

    Chicken Tikka Pie (d,g)

    Speciality of the house served with berry chutney

    MAINS
    Karwari Jhinga (g)

    Spice marinated, crispy semolina prawns

    Murg Tikka Masala (d)

    Tandoor grilled chicken in onion and tomato masala

    SERVED WITH
    Pachrangi dal (d,v)

    Five lentil stew

    Subz Biryani (d,g,v)

    Aromatic saffron spiced basmati rice with cucumber raita

    Bread & raita
    DESSERT
    Chocolate bombe (d,g)

    berries, christmas pudding

    5 COURSE VEGETARIAN TASTING MENU
    £105 pp
    FOR THE TABLE

    Poppadum with home- made chutneys

    CHAMPAGNE & CANAPES (g,v)

    Malai broccoli, achari paneer tikka and lotus stem tikki

    STARTER
    Khasta Khumb (g,v)

    Wild mushroom, winter truffle

    Vegetable Tikka Pie (g,v)

    Speciality of the house served with berry chutney

    MAINS
    Masala Jackfruit (v,m)

    Mustard & curry leaf grilled jackfruit

    Karwari Ghobi (vg)

    Spice marinated crispy cauliflower

    Paneer Tikka Masala (d,v)

    Tandoor grilled paneer in onion and tomato masala

    SERVED WITH
    Pachrangi dal (d,v)

    Five lentil stew

    Vegetable Biryani (d,g,v)

    Aromatic saffron spiced basmati rice with vegetables, 24 carat gold leaf

    Bread & raita (d)
    DESSERT
    Chocolate bombe

    berries, christmas pudding (d,n)

    4 COURSE TASTING MENU
    £75 pp
    FOR THE TABLE

    Poppadum with home- made chutneys

    CHEF CHOICE CANAPES (d,g)
    STARTER
    Tandoori Monkfish (d)

    Chettinad spiced monkfish

    Chidiya Samosa Chaat (d)

    Vegetable mini samosa with sweet yoghurt, tamarind & mint chutney

    Goose Tikka (d)

    Tandoor grilled chicken supreme marinated in basil and cheese

    MAINS
    Ahuna Gosht Curry (n,m)

    East Indian lamb curry with chillies, fennel and stone flowers

    Murg Makhan Masala (d)

    Clay oven cooked Norfolk chicken in fenugreek and tomato sauce

    Tandoori Masala Lamb Shank

    (Supplement £28) (1 week notice required)

    SERVED WITH
    Palak Paneer (d,v)

    Cumin tempered baby spinach puree with cottage cheese

    Kanishka’s Black Dal (d,v)

    Cooked black lentils simmered in garlic, tomato & butter

    Zaffrani Pulao (v)

    Saffron spiced aromatic rice

    Naan
    DESSERT
    Motichoor ladoo

    & chena cake (d,g,n)

    4 COURSE VEGETARIAN TASTING MENU
    £75 pp
    FOR THE TABLE

    Poppadum with home- made chutneys

    CHEF CHOICE CANAPES (d,g)
    STARTER
    Lotus Stem Kebab (d,v)

    Lotus stem kebabs and crisp with tamarind, cranberr y, yoghurt chutneys

    Chidiya Samosa Chaat (d,v,g)

    Vegetable mini samosa with sweet yoghurt, tamarind & mint chutney

    Achari Paneer Tikka (d,v)

    Indian cottage cheese, marinated with pickling spices, yoghurt, ginger, garlic,
    red chillies and spices, then cooked in the tandoor

    MAINS
    Baghar -e- Baigan (d,n,v)

    Baby aubergine cooked in peanut & sesame sauce

    Palak Paneer (d)

    Cumin tempered baby spinach puree with cottage cheese

    SERVED WITH
    Green Bean Poriyal (d,m)

    Mustard seed and curr y leaf tempered runner bean in coconut

    Kanishka’s Black Dal (d,v)

    Cooked black lentils simmered in garlic, tomato & butter

    Zaffrani Pulao (v)

    Saffron spiced aromatic rice

    Naan
    DESSERT
    Motichoor ladoo

    & chena cake (d,g,n)

    3 COURSE TASTING MENU
    £65 pp
    FOR THE TABLE

    Poppadum with home- made chutneys

    STARTER
    Rosemary Seekh Kebab (d)

    Grilled ground lamb kebab with British accent, mint, onion pickle

    Titar Tikka (d)

    Tandoor grilled partridge marinated in cheese & nutmeg

    Aloo Tikki Chaat (v)

    Spiced potato gallate with tamarind chutney

    MAINS
    Malwani Kodi Kari

    Organic chicken cooked with poppy seed & fennel

    Meen Mappas (m)

    Sea bream fillet in coconut sauce

    Changezi Champen £15 per piece (pre-order required) (d)

    Atul’s kitchen classic of tandoori lamb chop, mint chutney & onion salad

    Hindostanee Gosht Bir yani- £32 (pre order required) (d,g)

    Aromatic lamb bir yani with raita

    SERVED WITH
    Kasuri Mattar Paneer (d,v,m)

    Cottage cheese & green peas curr y with fenugreek leaves

    Tadka Dal (v)

    Cooked yellow dal tempered with cumin, garlic & tomatoes

    Hing Wale Aloo (v)

    Persian baby potato with cumin & asafoetida

    Jeera Mutter Pulao (v)

    Cumin and green pea rice

    Naan
    DESSERT
    Pistachio kulfi

    with chocolate mousse (d,n,g)

    3 COURSE VEGETARIAN TASTING MENU
    £65 pp
    FOR THE TABLE

    Poppadum with home- made chutneys

    STARTER
    Achari Paneer Tikka (d,v)

    Indian cottage cheese, marinated with pickling spices, yoghurt, ginger, garlic, red chillies and spices, then cooked in the tandoor

    Aloo Tikki Chaat (d,v)

    Spiced potato gallate with tamarind chutney

    Tandoori broccoli (d,v)

    Grilled broccoli, marinated in nutmeg garam masala

    MAINS
    Baghar -e- Baigan (d,n)

    Baby aubergine cooked in peanut & sesame sauce

    Malwani Makai Khumb (d,v)

    Mushroom & corn in fennel & poppy seed curry

    Kasuri Mattar Paneer (d,v)

    Cottage cheese & green peas curr y with fenugreek leaves

    SERVED WITH
    Kasuri Mattar Paneer (d,v)

    Cottage cheese & green peas curr y with fenugreek leaves

    Tadka Dal (v,d)

    Cooked yellow dal tempered with cumin, garlic & tomatoes

    Hing Wale Aloo (v)

    Persian baby potato with cumin & asafoetida

    Kesar Pulao (v)

    Saffron & cumin rice

    Naan
    DESSERT
    Pistachio kulfi

    with chocolate mousse (d,n.g)

    .

    (vg) vegan (v) vegetarian (d) contains dairy (g) contains gluten (n) contains nuts (a) contains alcohol

    Prices include VAT at the current rate. A discretionary 15% service charge will be added to your bill.

    If you have any allergies or dietary requirements please inform your
    server when ordering. Whilst we have strict controls in place, unfortunately it is not possible to guarantee our dishes will be 100% allergen or contamination free.

    Fish dishes may contain small bones. Game dishes may contain shot.

  • New Year’s Eve Menu

    EARLY SEATING (17:00 – 17:30) – £75
    LATER SEATING – £105

    At Kanishka, the menus are inspired by Atul Kochhar’s love of traditional Indian cuisine, brought to life by his continuous research into ever-evolving regional recipes, combined with his dedication to using only the finest ingredients. The result is a totally unique and innovative style of modern Indian cuisine.

    3 COURSES
    STARTERS AND KEBABS
    Cromer Crab Bonda (g)

    Cromer crab fritter with grilled corn – apple salad, khimchi and chilli-tamarind chutney

    Orkney Scallop Podi Masala (d)

    Pan seared hand dived Orkney scallop, brassica textures, parsnip crisp

    Ajwaini Jhinga (d)

    Tandoor grilled tiger prawns with ajwain, smoked aubergine baba ganoush, citrus chutney

    Tandoori Monkfish (d)

    Chettinad spiced grilled monkfish tail, creamed kale korma

    Chicken Tikka Pie (2006) (g)(d)

    Speciality of the house served with berry chutney

    Murg Tulsi Malai Tikka (d)

    Tandoor grilled chicken supreme marinated in basil and cheese

    Batyer Kali Mirchwala Khurchan Tart (g)

    Norfolk roasted quail with tellicherry black pepper masala in onion seed tart

    Hiran Keema Salli Aur Paratha (g)(d)

    Muntjac keema masala with crisp potatoes and flaky paratha

    Changezi Champen (2001) 1 piece (d)

    Atul’s kitchen classic of tandoori lamb chops, mint chutney, onions salad

    Rosemary Sheekh Kebab (d)

    Grilled ground lamb kebab with British accent, mint, onion pickle

    Khari Paneer Tikka (2019) (v)(g)(d)

    Spiced paneer tikka baked with pastry, rocket leaves, chia seeds

    Malai Broccoli (v)(d)

    Grilled broccoli, marinated in nutmeg garam masala, served with parmesan shards

    Chidiya Samosa Aur Mutter Aloo Ki Chaat (v)(g)(d)

    Vegetable mini samosa with smoked yellow peas and potato curry

    Nadru Ki Chaat (v)(d)

    Lotus stem kebabs and crisp with tamarind, cranberry, yoghurt chutneys

    CURRIES AND BIRYANI
    Meen Mappas (d)

    Pan fried sea bass with coconut, curry leaf, garlic sauce, enriched with caviar

    Kadhai Jhinga (d)

    Stir fried prawns with peppers, ginger and tomatoes

    Meen Pollichattu (g)

    Griddled halibut, sambhar pickled shallots, fried idli

    Purani Dilli Ka Butter Chicken (d)

    A classic of old Delhi – chicken tikka in rich tomato sauce

    Malwani Kodi Kari

    Chicken curry with Malwan spice blend of peppers, chillies and cumin

    Kerala Chicken Curry Fry (n)

    Kerala street café speciality – stir fried curry with cashew nuts

    Kashmiri Roganjosh

    Lake District braised lamb curry with, onions, tomato & Kashmiri spice blend

    Ahuna Gosht Curry (g)

    East Indian lamb curry with chillies, fennel and stone flowers

    Achari Saag Gosht

    A proper Punjabi curry with lamb, spinach and pickling spices

    Paneer Aur Palak Makhani (v)(d)

    Spiced fig filled paneer tikka, baby spinach and rich tomato gravy

    Baghar – e – Baigan (v)(n)

    Aubergine steaks filled with vegetable mince, telgu baghar gravy, beans poriyal

    Hindostanee Biryani (g)(d)

    Choice of biryani – vegetable, chicken, lamb

    Hiran Ki Boti (d)

    New Forest venison spiced with juniper garam masala, mushroom kedgeree, chocolate curry

    All mains are served with Kanishka black signature dal, spiced cauliflower, naan bread, rice
    TRIO OF DESSERTS
    Hazelnut and dark chocolate mousse (d,n)
    Passion fruit semifredo (d)
    Rasmalai with saffron poached pear (d)
    .

    (vg) vegan (v) vegetarian (d) contains dairy (g) contains gluten (n) contains nuts (a) contains alcohol

    Prices include VAT at the current rate. A discretionary 15% service charge will be added to your bill.

    If you have any allergies or dietary requirements please inform your server when ordering. Whilst we have strict controls in place, unfortunately it is not possible to guarantee our dishes will be 100% allergen or contamination free. Fish dishes may contain small bones. Game dishes may contain shot.

  • Desserts

    At Kanishka, the menus are inspired by Atul Kochhar’s love of traditional Indian cuisine, brought to life by his continuous research into ever-evolving regional recipes, combined with his dedication to using only the finest ingredients. The result is a totally unique and innovative style of modern Indian cuisine.

    DESSERTS
    Malai Kulfi (d)(n)

    Malai kulfi, basil jelly, strawberry and rose caviar

    £12
    Chocolate ‘Jaffa’ (v)(d)(g)

    Equatoriale chocolate mousse, orange curd, cinnamon ice cream

    £12
    Coconut & Pineapple (d)(g)

    Coconut cardamom rice pudding with tandoori pineapple & sorbet

    £12
    Rasmalai (d)(g)

    Saffron milk poached cottage cheese dumpling, William pear

    £12
    Pistachio Kulfi With Chocolate Mousse (n)(d)

    Dark chocolate mousse, pistachio kulfi, filo and chocolate caramel sauce

    £12
    Chai Crème Brulé (d)

    Creamy custard infused with aromatic chai spice, chantilly cream & chocolate tullie

    £12
    HOT DRINKS £6 (each)
    HOUSE SPECIALITY

    Kanishka masala chai

    INFUSIONS

    Fresh mint / chamomile / lemon & ginger

    LOW CAFFEINE

    Green tea / jasmine

    BLACK TEA

    Breakfast / earl grey / assam / darjeeling

    COFFEE

    Espresso / macchiato / americano / latte / cappuccino
    Decaff options are available

    AFTER DINNER COCKTAILS
    AK Espresso Martini

    AK Vodka, coffee liqueur, espresso

    £15
    White Lady

    AK’s gin, lychee liqueur, rose syrup, chamomile tea, lemon

    £15
    Whiskey Alexander

    John Crabbie 12yr, Crème de Cacao, cream

    £15
    Chocolate Cake

    AK’s vodka, Crème de Cacao, Frangelico (n)

    £17
    LIQUEURS – 50ML
    Baileys Irish Cream
    £11
    Disaronno
    £11
    Frangelico
    £11
    Single Espresso
    £3.5
    Cointreau
    £11
    Grand Marnier
    £11
    Kahlua
    £11
    Tia Maria
    £11
    Drambuie
    £11
    BRANDIES & CALVADOS – 50 ML
    Hennessy VS, Cognac
    £13.5
    Hennessy XO, Cognac
    £38
    Remy VSOP, Cognac
    £14.5
    Remy XO, Cognac
    £40
    Baron de Sigonac, VSOP, Armagnac
    £13.5
    Chataeu de Breuil VSOP, Calvados
    £13.5
    WHISK(E)Y – 50 ML
    Atul Kochhar Whiskey – Coal Ila 7yrs
    £12.5
    Crabbie 18yrs
    £32
    Crabbie 22yrs Orkney Single Malt
    £60
    SPEYSIDE
    Balvenie Double Wood 12yrs
    £12.5
    Macallan 12yrs Double Cask
    £14
    Balvenie 30yrs
    £150
    HIGHLAND
    Oban 14yrs
    £16
    Tomatin 18yrs Oloroso Sherry Finish
    £24
    Glendronach 21yrs Parliament
    £35
    LOWLAND
    Auchentoshan 3 Wood
    £15
    Ailsa Bay Peated
    £17
    Bladnoch Adela 15yrs Sherry Cask
    £24
    ISLAY
    Laphroaig 10yr
    £12.5
    Ardbeg
    £15
    Lagavulin 16yr
    £16
    ISLAND & CAMPBELTOWN
    Jura 7 Wood
    £19
    Highland Park, The Dark 17yrs
    £45
    .

    This is a snapshot of what we have on offer, please ask the team for the full drinks and whisk(e)y list.

LOCATION
HOURS

Tuesday to Saturday
Lunch: 12noon – 2:30pm
Dinner: 5pm – 9pm

Saturday Brunch
11.30am – 2pm

Sunday Brunch
11.30am – 3pm

Sunday
11:30am – 10pm

Restaurant Mayfair reviews awards Atul Kochhar

RESERVATIONS