Lasan Indian Restaurant & Cocktail Bar

Crispy potato samosas tossed with tender chickpeas, cool mint yogurt, and tangy tamarind chutney, garnished with fine sev.

An assorted selection of light and crispy fried pakoras including onion, cheese and potato, and green bean, served with tamarind chutney.

Juicy chicken pieces marinated in vibrant beetroot and aromatic spices, char-grilled to perfection in a traditional clay oven.

Succulent clay-oven roasted salmon fillet glazed with tomato, red pepper, and lime, offering a subtle smoky flavor.

Kashmiri chilli-battered soft-shell crab served alongside a Devonshire crab cake, tomato chutney, and sour mango.

Seared scallops served with varied textures of cauliflower, spiced apple purée, and savory Alleppey sauce.

Freshwater tandoori king prawns paired with sweet, tangy grapefruit and pomelo sirka dressing.

Free-range tender beef roasted in a tandoor, served with a dressed lentil salad and mint coriander chutney.

Tandoori lamb cutlet served with a soft galouti patty and fresh green chutney.

Pineapple-infused paneer tikka served with a vibrant beetroot and pineapple chutney.

Crispy, delicate papads served with a selection of sweet and spicy house chutneys.

Corn-fed Poussin marinated in curd and roasted fennel seed, charred in the clay oven with spiced apple chutney.

Crispy tempura-battered courgette flowers served with a glossy tamarind chutney.

Tender paneer roasted in a garlic and ginger marinade, steeped in a smooth, rich cashew gravy.

Tandoor-roasted chicken simmered in a velvety tomato, butter, and cashew makhani sauce. Rich and smooth.

Tender lamb braised in a Kashmiri chilli sauce, finished with dried Himalayan herbs. Fragrant and gently spiced.

King prawns cooked in a fenugreek-spiced masala, finished with a bright hint of citrus. Warm and aromatic.

Tender beef simmered in a sharp, tang-forward Goan masala. Warm and spicy, a true Portuguese-Goan legacy.

Charred squash wedges and tender chickpeas simmered in a mellow coconut and curry-leaf korma sauce.

King oyster, enoki, and shiitake mushrooms layered with saffron basmati rice and aromatic spices.

Slow-roasted pulled lamb shoulder marinated in smoky Kashmiri spices, served alongside dhal makhani and raita.

Tender lamb slow-braised in a bone marrow stock and richly spiced with traditional garam masala.

Succulent nihari beef cheek served alongside a loose, comforting dhal made from bone marrow stock.

Slow-cooked beef chunks in a spicy and tangy sauce prepared with vinegar, garlic, and ripe tomatoes.

Succulent free-range pan-seared chicken simmered in a smooth, aromatic Lucknowi sauce.

Exquisite pan-seared free-range chicken served over a full-bodied bhuna of curried spinach and fenugreek.

Tender paneer tikka cubes simmered in a rich tomato and cashew gravy.

Chilli and garlic marinated spring chicken roasted in the clay oven, served with a finely diced tomato and cucumber salad.

Tender chicken tikka simmered in a classic tomato and cashew sauce.

Pan-fried sea bass fillet and sautéed spinach served over a tangy, savory Andhra dhal gravy.

Roasted monkfish served with garlic-infused leeks, palak broad beans, and a traditional Kolkatan Jhol sauce.

Large freshwater king prawns pan-roasted in a fragrant fresh fenugreek leaf bhuna.

Delectable selection of prawns, halibut, squid, mussels, and octopus in a creamy moilee sauce with potato and broad beans.

Ultra-crispy okra fries coated in a light, airy, and spiced batter.

Spiced roasted cauliflower florets featuring delicious char marks.

Creamy, slow-cooked spiced yellow lentils tempered with aromatic spices.

Baby potatoes seasoned with spices and fried until perfectly crispy.

Warm spiced date sponge cake served with a rich, bubbling toffee sauce.

Lasan-style Eton mess featuring crisp meringue, mango cream, coconut, and sweet pineapple.

Sweet beetroot halva served with caramelised nuts, crisp apple slices, and creamy pistachio ice cream.

Decadent chocolate fondant with chocolate puffed rice, pistachio kulfi, and a delicate butterscotch tuile.

Pan-fried paneer cubes submerged in a smooth, velvety spinach sauce.

Tandoor-roasted cauliflower sautéed with a fragrant nigella-scented onion masala.

Soft baby aubergines simmered in a delightful, spiced curd gravy.

An irresistible blend of roasted moong and masoor lentils cooked to perfection.

Rich and creamy slow-cooked black lentils combined with red kidney beans.

Spiced soya bean roundels cooked in a rich fried onion and cashew gravy.

Crispy fried baby potatoes tossed thoroughly in a pungent black pepper masala.

Fresh and delicately spiced lady's fingers pan-seared until tender and crisp.

An earthy and robust black chickpea curry simmered with traditional spices.

Crispy red potato cubes tossed with fragrant ginger, garlic, and fresh dill.

A divine selection featuring roasted Bihari beef kabab, clay-oven chicken, Sarson king prawn, and mahi salmon, served with spiced yoghurt chickpea salad and chutneys.

A stunning assortment of pakora, samosa, paneer, and vegan kasturi chicken, served with a spiced yoghurt chickpea salad and chutneys.

Fluffy basmati rice cooked with whole aromatic spices.

Richly flavored stock-infused aromatic rice.

Traditional leavened flatbread baked fresh in the tandoor.

Traditional naan topped generously with minced garlic and fresh coriander.

Sweet naan bread stuffed with a delicious filling of dried fruits and nuts.

Wholesome whole wheat flatbread baked traditionally in the tandoor.

Extremely thin, soft, and handkerchief-style Indian flatbread.