Lamb cutlets in a yoghurt, garlic, coriander & lime marinade then cooked over charcoal
Tandooi Bathak
Duck leg in a mustard, lime & garlic marinade cooked over charcoal until tender, topped with a dry onion & fenugreek masala
Goa Chorizo Amot-tik
Pork chorizo with potato, palm vinegar, red chilli and garlic in a hot Goan sauce
Porco Vindaloo
Our version of the traditional pork vindaloo with palm vinegar, kashmiri chili & garlic masala. Hot, yet delicious
Sabzi Thal
The chef’s choice of delicious vegetables served on a platter known a “thali” with rice, raita & chapatti.
Side Orders
Onions, tomato, cucumber & chili with a vinegar & lemon dressing
Yoghurt infused with mint
Cucumber, roasted spices and yoghurt
Green chilies fried in mustard oil
Vegetables
Okra stir-fried
with green peppers & onions
Stir-fried shredded cabbage
with split lentils with ginger & cumin
Chick peas in roasted ground spices & tamarind
Cauliflower florets
with tempered mustard seeds, onion & juliennes of ginger
Yellow lentils
with asafetida (hing), chilli & roasted cumin
Green lentils lentils slow-cooked finished
with fresh garlic and butter
New potatoes
with curry leaves cumin & mustard
Spinach, dill, chopped spring onion, fresh fenugreek & paneer cheese
Baby aubergines in rich piquant pickling masala
with yoghurt, onions & tomatoes
Sweet potato
with mustard seed ,tomato and fresh coriander
Baby courgettes (parmal) cooked in light coconut masala
Rice & Bread
Naan
Garlic & Chilli Naan
Paneer & Spring Onion Kulcha
Whole-wheat Tandoor Roti
Sweet Naan with coconut and chopped nuts
Whole-wheat paratha bread fried in butter
Boiled rice
Basmati rice
with onion seeds, coconut & curry leaves
Basmati rice
infused with saffron strands & cashew nuts
Pullao rice prepared in a rich spice stock
Ma’s Early Birds Price Fixed
Starters
Typically an Indian street-food. Potato & herb cakes
served with spicy chick-pea masala
Shrimps cooked in tomato and balchao pickling masala sauce
with curry leaves
A cold starter
made with gram flour baskets filled with potato topped with green chili & tamarind chutney, yoghurt & coriander.
Main Dishes
Coconut aur Mehti Gallina
Chicken breast simmered in a mild coconut milk, fenugreek, coriander & lime sauce
Porco Vindaloo
The traditional vindaloo originated from Portugal. The Goans added spices and chilli. Here we cook one of our family’s favourite dishes the old fashioned way with chunks of pork. Hot, but not outrageously so - lots of roasted spice and palm vinegar.
Bhindi Gosht
Lamb prepared with okra, tomato, garlic and garam masala.
Ma's Fish Caldin
Chunks of Escolar fish steaks (similar to swordfish - white firm & boneless), cooked with coconut, palm vinegar, mustard seeds, kokum (butternut berries) karipata (curry leaves) and our secret blend of spices.
Mixed Vegetable Caldin
Assorted mixed vegetables prepared in typical Goan sauce.
“SHACK-ATTACK”
MENU
1. Chicken chunks
in a mild yoghurt fragrant spice sauce and served with pullao rice
2. Mixed Vegetable
simmered in a coconut & curry leaf sauce served with steamed basmati rice
3. Diced lamb
slow-cooked with tomatoes, bay leaf, cinnamon, cardamom and onion. Served with pullao rice.
4. Fish steaks
cooked in a coconut, mustard seed, curry leaf & palm vinegar sauce served with plain rice
5. Lamb cooked
with lentils served with plain basmati rice.
6. Pork Chorizo
cooked in hot & sour sauce served with coconut rice
8. Tandoori chicken
cooked in the clay oven & served with chick-pea masala & naan bread
MA’s FEAST
A platter of Starters to include
Balchao
Shrimps in tomato and a hint of spicy “balchao” pickling masala served with Goan steamed bread
Ragra Pattice
Fried potato & herb patties served with spicy chick-peas. Indian street-food from Mumbai
Bhaji Tokri
Vegetable pakora and samosa served in a poppadum basket with minted yoghurt
Goa Chorizo
Pork chorizo with palm vinegar, kashmiri chilli and garlic, tossed with a spicy onion & tomato "salsa"
Main course
Porco Vindaloo
Traditional pork vindaloo with palm vinegar, kashmiri chili & garlic masala. Hot, yet delicious