Cinnamon Culture Menu & Prices — Chislehurst

Kashmiri chilli & honey chicken tikka, black pepper & cream tikka, Hariyali chicken chop in mint & coriander

Wild prawns, mushroom rice, coconut & roasted pumpkin moilee sauce

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Mussels in ginger, coconut & curry leaf sauce

A duo of soft-shell crab coated with crisp vermicelli & semolina-crusted crab ball, pineapple chutney

Tandoori king prawns in garlic marinade, mustard seed-tempered flat rice

Kashmiri chilli & honey chicken tikka, black pepper & cream tikka, Hariyali chicken chop in mint & coriander

Minced lean-leg-of-lamb kebab rolled in mixed peppers & red onion, mint sauce

Welsh lamb chops marinated in spiced hung yoghurt & ginger

A trio of achari ostrich fillet, Kashmiri chilli & honey chicken tikka & adraki lamb chop

Pan-fried Indian cheese tossed with garlic, chilli, peppers & onions

A street food classic - tangy 'salad' of potatoes & sweet potatoes, chickpeas, tamarind, mint, crispy spinach leaves & sweet yoghurt in a pastry basket (Vegan & gluten-free version available on request)

Spiced beetroot cutlet, sweet potato tikki stuffed with fig, peanut & black chickpea chaat (Vegan, nut-free & gluten-free version available on request)

Kale & onion fritter, pineapple & tamarind chutney

Homemade crispy pastry filled with spiced parsnip, potatoes & raisins

Kokum-crusted halibut steak, mussels rasam & steamed rice

Wild prawns, mushroom rice, coconut & roasted pumpkin moilee sauce

Pan-seared scallops in a spicy onion, smoky tomato & cashew nut masala, pilau rice

Aromatic diced chicken breast in tomato, onion & coconut masala a dish of the Chettiar community of Tamil Nadu

Punjab's favourite chicken tikka cooked in creamy fenugreek, tomato & cashew nut sauce with a touch of honey

Oven-baked Gressingham duck breast glazed with balsamic vinegar, honey & sesame, quinoa mash, nutty mint sauce

Slow-cooked, spicy kid goat in a classic Goan white wine vinegar, freshly-ground Naga chilli & garlic masala, steamed rice

Layers of Welsh lamb & aromatic rice, traditionally cooked in a paratha dough-sealed pot, cucumber raita (contains whole spices) (Dairy-free & gluten-free biryani available on request)

Slow-cooked lamb, marinated in a medley of garlic, whole spices & mustard oil, dough-sealed & simmered for hours to capture the rustic essence of Bihar's Champaran region. Rich, smoky gravy - finished with fresh coriander

Slow-cooked lamb shank with ratanjot-tempered rogan josh sauce

A smoky & fiery Mathania chilli-marinated wild boar curry tempered with butter ghee

Fresh burrata with cumin & garlic-tempered spinach purée (Garnish contains gluten; gluten-free available on request)

Pan-seared aubergine steaks, Chettinad sauce

Beetroot dumplings in almond & cashew nut sauce (Garnish contains gluten; gluten-free available on request)

Delicately spiced cheese & veg medley in filo pastry parcel, prune & basil sauce

Tangy stir-fried okra in tomato & onion

Gram flour-tempered spinach leaves dusted with chaat masala

Gunpowder-marinated fried sliced potatoes, red onion & chaat masala

The classic Indian side of spinach & potatoes

Crushed smoked aubergines with peas

Indian cheese & peas in a creamy tomato & cashew nut sauce

Red lentils tempered with garlic & cumin seeds, garnished with tomato, red onion & fresh coriander

A Punjabi speciality of slow-cooked black lentils

Sautéed beans in freshly ground coconut, curry leaves & mustard seeds

Button mushrooms cooked with spiced onion & tomatoes

A selection of black pepper & flavoured papadums, served with three homemade chutneys

Plain yoghurt

Sliced onion rings, chilli powder, chaat masala & lemon juice

Tomatoes, cucumber, carrots, red onions, mixed greens, chaat masala & lemon juice

Flaky, multi-layered flatbread with ghee

Naan stuffed with spiced minced lamb

Sweet naan stuffed with ground almonds, pistachios & coconut

Butter naan, cheese & chilli, garlic naan