Pappadums and Khakara basket with pickle and relish

(for two)

Dahi Kachori with Sprouted Beans

Short crust pastry filled with tangy spices and roasted lentils, drizzled with fresh yoghurt, tamarind and fresh herb relish, topped with sprouted beans.

Bohri Paneer Samosa Usal

Bombay’s Bohri community’s Paneer Samosa served with whole black eye beans and lentils.

Vegetable Bhanavla

Our version of the ubiquitous onion bhajji, first baked and then griddled in the authentic Maharashtrian way.

Prawn and Aubergine Kharphatla

A warm medley of jumbo prawns and aubergine, finished off with caramelised onions, tomato & pickle masala.

Mussel Rasam

Mussels gently simmered in tomato and tamarind broth with a prominent flavour of garlic and curry leaves.

Bhajlela Calamari

Calamari marinated with spices and herbs, steamed and then pan seared in green masala, served with potatoes, roasted tomatoes and onions.

Patrani Macchi

Seasonal fish marinated in fresh green herbs and coconut, rolled in banana leaves and steamed.

Scallops Lonche with Rocket Leaves and New Potatoes

Scallops marinated in pickle masala with caramelised garlic and zest of tropical lime served with rocket leaves and new potatoes.

Green Peppercorn Malai Tikka

(Served as a main course, please ask the waiter) Succulent pieces of free-range chicken breast, marinated with fresh green peppercorns, cheese, cooked in a clay oven.

Zing’s Shikampuri Kebab

A delicate kebab of chicken mince, spices & fresh herbs form Nizam’s of Hyderabad, stuffed with asparagus and cottage cheese in Zing style, and served with hot and sour onion relish.

Lamb Salli

Lean minced lamb with fresh fenugreek, mint, coriander, spices, stuffed with home made cottage cheese, served with spicy tomato and onion relish.

Our Version of a mixed Platter

(for two) Vegetable Bhanavla, Green Peppercorn Malai Tikka, Lamb Salli and Prawn Kharphatla served with fresh salad and relish.

Raw Mango Mint and Cucumber Frappe

(seasonal) To refresh your palate we recommend this concoction. A natural coolant sweetened with Jaggery and flavoured with cardamom.

Vegetable Thali

Serves a portion of: Smoked Aubergine and corn (Makai Bharta ), Cauliflowers & Peas (Dum Gobi Mutter), Black –eyed Beans (Chauli Usal), Spinach and Dill Leaves (Meloni Takari), New Potatoes(Goda Masala), Sprouted Beans salad, Raita, Rice, Bread and Pappadum.

Non Vegetable Thali

Serves one main portion of Meat, Fish, Chicken or Prawns of your choice (except Khyber pass Raan, Lobster Balchao & Lamb Chops) with Cauliflowers & Peas (Dum Gobi Mutter), Black eyed Beans (Chauli Usal), Spinach and Dill Leaves (Meloni Tarkari), New Potatoes (Goda Masala), Sprouted Beans Salad, Raita, Rice, Bread and Pappadum. | (Add Price: £2.00 for Prawns)

Bhujung Biryani

Lighter version of traveller’s biryani, made in the suburbs of Mumbai express highway (Vasai) with pressed or pulao rice with your choice of Prawns, Chicken, Lamb or vegetable served with Raita, Salad and Pappadum. | (Add Price: £2.00 for Prawn Biryani)

Porcini Mushroom and Colocasia Leaf Curry

Porcini Mushroom seared with onions in light lotus leaf gravy

Tandoori Artichoke and Paneer with a warm, spicy, roasted vegetable relish

Cottage cheese, artichoke, peppers, onions and new potatoes griddled in a clay oven & served with rich spicy gravy of cashew nut and roasted vegetable sauce.

Jumbo Prawns in Pomegranate seeds and Dill

Jumbo prawns marinated in yoghurt, pomegranate seeds and dill, griddled with peppers, onions and new potatoes and served with an onion, ginger & tomato relish.

Monkfish Tikka

Chunks of monkfish marinated in a green masala of coriander and mint, griddled with roasted peppers, onions, new potatoes in a clay oven and served with roasted coconut relish.

Karwari Fish Curry

Seasonal fish curry from the West Coast of India with an unusual flavour of the spice (trifala), which is native to that area.

Lobster Balchao

Lobster tails seared with a full flavoured hot sauce and balanced with Goan Jaggery and spices, served with a timbale of Lemon and Ginger rice.

Fish Shirale

Assorted seasonal seafood in a delicate sauce of spices, herbs, gram flour, and a virgin extract of coconut milk and finished with onion and tomato masala.

Duck Chettinad

Breast of Barbary duck, pan seared in a blend of Chettinad community spices with roasted coconut, new potatoes, tempered with mustard seeds and curry leaves.

Chicken Makhani

Succulent pieces of tandoori free-range chicken tikka, simmered in tomato and fenugreek gravy.

Kerala Chicken Stew

A delicate free-range chicken stew from the Syrian Christian community from Kerala with vegetables, coconut milk and freshly tempered with mustard seeds and curry leaves.

Chicken Miravna

A classic free -range chicken dish form the earliest settled community of Mumbai (The Pathare Prabhu) with natural green fresh herbs and spices.

Malabar Chicken Curry

Free- range Chicken breast pieces tempered with mustard seeds, whole crushed spices, chopped onions, ginger, garlic, curry leaves, tomatoes and finished with tamarind and coconut milk.

Saffron Chicken Korma

Pieces of free- range chicken breast cooked in a very delicate onion, cashew nut and saffron gravy.

Zing’s Chicken Jalfrezi

Succulent pieces of tandoori free-range chicken tikka stir-fried with onions, peppers, tomatoes, green chillies and simmered in light tomato gravy finished with fresh herbs in Zing style.

Khyber Pass Raan

Shank of lamb braised in robust gravy of poppy seed, onions, ginger and spices. - A northwest frontier dish.

Lamb Roganjosh

Lamb cooked in a traditional Awadh way with a unique flavour of ‘rogan’ (tinged, flavoured and spiced oil) and ‘josh’ a strong punch of knuckle juice and marrow.

Nilgiri Lamb

A hill station lamb curry, made using stone ground spices, coconut and fresh green herbs.

Lamb Dhansak

Lamb cooked with dill, pumpkin, aubergine, tamarind, fenugreek and lentils (A speciality of the Mumbai Parsee community)

Ghatti Lamb

A robust dish form the Sahyadri Ranges made with fresh, hand pounded herbs and black pepper.

Gymkhana Lamb Chops

Lamb cutlets marinated in ginger, green chillies and mint, griddled with peppers, onions and new potatoes in a clay oven, served with smooth spicy lamb gravy.

Local Organic seasonal vegetable foogath

(tempered with mustard seeds, coconut, curry leaves)

Exotic Mushrooms with sharp Madras shallots and spices

(Sukka Mushroom Bhaji)

Bottle gourd cooked with roasted pumpkin and lentils, tempered with mustard

(Dudhee Bhopla and Chana)

Mixed vegetable and cottage cheese in tomato and fenugreek sauce

(Subz Paneer Makhani)

Tropical vegetable with coconut, yoghurt and mustard seeds

(Avial)

New potatoes in a blend of tomatoes and onion gravy, tempered with Mustard

(Godi Batata Rassa )

Smoked aubergine, onion and corn

(Baingan and Makai Bharta)

Spinach, fenugreek and dill leaves

(Meloni Tarkari)

Lentil garlic and red chillies

(Tadka Dal)

Lentils and mixed beans

(Chauli Usal)

Braised cauliflower with onions, spices and green peas

(Dum Gobi Mutter)

Okra, onions tomatoes, peppers with black salt and roasted cumin.

(Bhindi Do pyaza)

Chickpeas with tomatoes, onions and dried mango powder.

(Chana Masala)

Indian Zing Salad:

Seasonal salad leaves with cucumber, radish, tomatoes and sprouted beans.

Raita smoked aubergine, onion tomato and cucumber or a combination of any.

Aromatic basmati rice

Jeera and saffron pulao

Lemon and Ginger rice

Rice with roasted spices and vegetable.

(Masala Bhat)

Leavened bread

(Naan)

Organic whole wheat bread

(Roti)

Leavened bread with Garlic

(Garlic Naan)

Coconut and raisins stuffed in leavened bread.

(Peshwari Naan)

Cottage cheese stuffed in leavened bread

(Paneer kulcha)

Organic layered whole wheat bread

(laccha paratha)

Bread of the day

(Please ask the waiter)

Organic multi-seeded masala bread and butter pudding

A healthier Indian twist to this classic favourite with vanilla ice cream

Tandoori figs and organic apple muesli crumble

Tandoori griddled figs and organic apple, muesli crumble with vanilla ice cream

Seasonal fruits

Strawberries with black pepper and whipped cream or seasonal melon with lemon and ginger zest or poached pears in wine and garam masala in winter served with fruit of the forest coulis.

Rasmalai

Casein of milk poached in saffron and caramelised milk served with a scoop of vanilla ice cream

Gulab jamun

Caramelised milk dumplings served with a scoop of vanilla ice cream.

Mango, roasted coconut and saffron kulfi

Reduced caramelised milk with roasted coconut, Malibu and saffron.

Mixed berry frozen yoghurt

Soft, low-fat frozen yoghurt interlaced with swirls of blackberry, raspberry, strawberry and blackcurrant sauce.

Dairy vanilla with pods

Thick, creamy vanilla ice cream spotted with ground aromatic vanilla pods.

Dairy milk chocolate chip

Smooth milk chocolate dairy ice cream with rich, dark chocolate chips.

Mango sorbet

Exotically sweet whole fruit sorbet containing ripe fragrant mangoes.

Tropical lime sorbet with zest

A mouth watering tropical lime sorbet

Paan (Betel leaf) (for two)

An Indian Way of finishing the a meal; a palate cleanser and digestive made of betel leaf, sun dried rose petals, honey, spices, dry fruits and fennel seeds held together with a clove and finished with silver leaves (warq)