Purpose in every plate we serve. Because thoughtful food means everything
Chicken biryani arancini
A meeting of two classics, our Chicken Biryani Arancini takes the soul of biryani and reimagines it through the lens of Italian arancini. Rice is delicately scented with whole spices such as fennel and star anise, while diced chicken breast is marinated in yoghurt, mint, coriander, and biryani masala, then tempered in ghee for depth and warmth. The mixture is shaped, crumbed, and fried to a crisp golden shell, revealing a centre that is soft, fragrant, and deeply comforting, a modern Indian favourite loved by guests in Pwllheli, Porthmadog, and Bangor.
mango maple chicken
One of our bestselling dishes for the past four years, loved by locals across Pwllheli, Porthmadog, and Bangor, this favourite begins with carefully diced chicken, gently marinated for tenderness and flavour, then coated in panko breadcrumbs and fried until perfectly golden, creating a light, crisp texture without heaviness. It is then tossed in our house made mango maple sauce, where ripe mango brings brightness and fruitiness, while maple adds a soft, rounded sweetness. As the glaze coats each piece, it creates a balance of sweet, tangy, and gently spiced notes that feel both vibrant and comforting. Served with our homemade garlic aioli, smooth and rich, the dish comes together with beautiful contrast, crisp and soft, sweet and savoury, indulgent yet controlled, a signature that defines our modern Indian dining experience.
cashew crusted prawns
A refined expression of modern Indian seafood, our prawns are carefully peeled and deveined, then gently marinated with ginger, garlic, and our own blend of spices, allowing the flavour to settle into every bite without overpowering their natural sweetness. They are coated in panko breadcrumbs and fried until crisp and golden, creating a delicate crunch while keeping the centre light and succulent. Served with our homemade Explosion Dip, bringing gentle heat and bold character, the dish is vibrant, indulgent, and full of contrast, crisp, juicy, rich, and just fiery enough to leave a lasting impression
Chilli chicken
A vibrant favourite in modern Indian and Indo Chinese cuisine, diced chicken is marinated for tenderness, coated in panko breadcrumbs, and fried until crisp and golden, giving each piece a light crunch while keeping the centre juicy and full of flavour. It is then tossed in our house made chilli sauce, created with soy, red chilli, green chilli, a touch of vinegar, and our own blend of herbs and spices. The result is bold, glossy, and deeply savoury, with just the right balance of heat, sweetness, and sharpness, a flavour packed dish that reflects the vibrant style we are known for at one of the best Indian restaurants in North Wales
samosa chaat
Our Samosa Chaat brings together everything that makes Indian street food so irresistible, bold flavour, contrast, texture, and comfort in one beautifully layered dish. At its centre is a crisp Punjabi samosa, topped with sweet yoghurt delicately infused with fennel and cardamom, then finished with our house made tamarind chutney and fresh mint coriander chutney. A finely chopped onion and cucumber salad adds brightness and crunch, while sev, pomegranate, and fresh coriander bring sweetness, sharpness, freshness, and colour to every bite. Vibrant, indulgent, and full of character, it is a refined take on one of the most loved dishes in Indian cuisine
chilli paneer
A standout from Indo Chinese Indian cuisine, our Chilli Paneer reflects the bold, modern flavours we are known for at one of the best Indian restaurants in North Wales. Soft cubes of paneer are lightly coated, crisped, and then tossed in our house made chilli sauce, prepared with soy, red chilli, green chilli, a touch of vinegar, and our own blend of herbs and spices. The result is glossy, vibrant, and full of depth, balancing heat, tang, and savoury richness while keeping the paneer soft at its core. A true expression of modern Indian cooking, shaped by street style influence and refined technique
Mughlai Chicken
A refined take on Mughlai chicken in Indian cuisine, this dish is built on our house made yellow gravy. Cumin and gently sweated onions form the base, followed by turmeric, hot chilli powder, green chillies, and our own blend of spices, while ghee and butter are added in stages for layered richness. Peeled plum tomatoes and cashews bring body, and the sauce is blended and passed through a fine French bouillon strainer for a smooth finish. A second tempering adds depth and gentle heat, creating a dish that is rich, balanced, and loved by guests across Pwllheli, Porthmadog, and Bangor
paalak Chicken
A refined dish from Indian cuisine, our Palak Chicken is built on a smooth spinach gravy, gently lifted with a touch of mint and coriander for freshness and balance. Tempered with coriander seeds, hot chilli powder, fresh green chillies, and selected spices, the sauce develops warmth, depth, and a quiet elegance. The result is light yet comforting, with a silky texture and layered flavour, especially loved by those who enjoy a little warmth on the palate
Lamb Malabar
A bold dish from South Indian cuisine, our Lamb Malabar is made with leg of lamb, carefully carved in house and slow cooked for hours with bone marrow for exceptional depth and richness. As the lamb cooks gently, it becomes tender and deeply infused with spice, while the marrow melts into the sauce, adding body and intensity. Finished in a southern Indian style, it carries a medium spice with a gentle kick, rich, warming, and full of character. Popular across our Indian restaurants in Pwllheli, Porthmadog, and Bangor for the past two to three years, it has become a favourite among guests who enjoy depth, spice, and slow cooked flavour
Lamb shank roganjosh
One of the most labour intensive dishes on our menu, our Lamb Shank Rogan Josh is prepared with exceptional care from start to finish. Each lamb shank is trimmed of excess fat, carefully slit, and marinated for at least 24 hours so the flavours can reach deep into the meat. It is then slow cooked for 8 to 12 hours until beautifully tender, rich, and full of depth, and served the following day.
This signature dish has become one of the most popular choices across our Indian restaurants in Pwllheli, Porthmadog, and Bangor. Such is its demand that it often sells out quickly, and guests frequently pre order to avoid disappointment. It was also featured on BBC Wales’ Flaming Feasts, a series celebrating standout food and restaurants across Wales. A true expression of Indian cuisine, and part of what makes us one of the best Indian dining experiences in Wales, UK
salmon mappas
A refined, modern take on a traditional South Indian dish, our Salmon Mappas pairs delicately grilled salmon with a silky coconut milk sauce, gently layered with mustard seeds, fenugreek, curry leaves, fresh green chillies, and softly sweated onions. Tomato purée adds balance, while the coconut base brings warmth, smoothness, and quiet richness. Finished with salmon marinated in ginger, garlic, Greek yoghurt, and a touch of cream cheese, this is an elegant expression of Indian cuisine, loved by guests in Pwllheli, Porthmadog, and Bangor.
Prawn moilee
A refined dish from South Indian cuisine, our Prawn Moilee pairs tender prawns with a delicately spiced coconut gravy, layered with mustard seeds, fenugreek, curry leaves, fresh green chillies, and gently softened onions for fragrance, warmth, and depth. Tomato adds subtle balance, while the coconut milk gives the sauce a silky, mellow finish. Lighter and more delicate in character, this dish brings together gentle spice, natural sweetness, and an elegant coastal touch, and is loved by guests across our restaurants in Pwllheli, Porthmadog, and Bangor.
Paneer butter masala
Our Paneer Butter Masala is built on a slow cooked makhani gravy, where peeled plum tomatoes are gently simmered with fresh aromatics and warming spices, with butter and ghee added in stages to create depth and balance. The sauce is enriched with cashew for body, blended, and passed through a fine French bouillon strainer for a smooth, velvety finish, then brought together with a lightly spiced onion and tomato masala before soft paneer is added, allowing the flavours to coat each piece with richness and elegance. Creamy, balanced, and deeply comforting, it is a much loved dish from Indian cuisine across Pwllheli, Porthmadog, and Bangor
PAALAK Paneer
A refined classic from Indian cuisine, our Palak Paneer is built on a smooth spinach gravy, gently lifted with a touch of mint and coriander for freshness and balance. Tempered with coriander seeds, hot chilli powder, fresh green chillies, and selected spices, the sauce develops warmth and depth while keeping its natural vibrancy. Soft paneer is folded through the gravy, allowing it to absorb the flavours while retaining its delicate texture. Light yet comforting, with a silky finish and gentle spice, it is especially loved by those who enjoy a little warmth on the palate.
KARTIK’S DAL MAKHNI
A signature from Indian cuisine, Chef Kartik’s Dal Makhani is made with black lentils soaked for 24 hours, then slowly cooked for six to eight hours until rich and velvety. Tempered with selected spices, and finished with butter and ghee in layers, then cream and kasuri methi, it delivers warmth, depth, and elegance. One of the most loved vegetarian dishes across our Indian restaurants in Pwllheli, Porthmadog, and Bangor, it has become a favourite for those looking for exceptional Indian cuisine.
SMOKED AUBERGINE MASALA
A classic from Indian cuisine, our Smoked Aubergine Masala begins with aubergines grilled until lightly charred for a deep smoky flavour. The soft flesh is then peeled, chopped, and cooked into a fresh onion and tomato masala, creating a dish that is rich, silky, and full of warmth. Loved across our Indian restaurants in Pwllheli, Porthmadog, and Bangor, it is a favourite for those who enjoy comforting Indian food with depth and character.
ALOO BHUNA
A classic from North Indian cuisine, Bhuna refers to a traditional slow cooking technique where spices, onions, tomatoes, and aromatics are patiently reduced until the flavours become deep, concentrated, and closely bound to the dish rather than forming a thin sauce. In our Aloo Bhuna, baby potatoes are gently cooked in this style, allowing them to absorb the richness of the masala and the warmth of the spices over time. The result is bold, comforting, and full of depth, a true expression of Indian cuisine served at our restaurants in Pwllheli, Porthmadog, and Bangor, and a favourite for those who appreciate slow cooked flavour and intensity.
SAAG ALOO
A bold and comforting classic from Indian cuisine, Saag Aloo brings together spinach and potatoes in a deeply spiced, flavour packed dish. Fresh spinach is first blanched and blended into a smooth paste, then slowly cooked with onions, garlic, ginger, and a robust blend of spices, allowing the flavours to develop intensity and depth. The potatoes are gently folded in, absorbing the richness of the masala as the sauce thickens and clings to every piece. The result is vibrant, warming, and unapologetically spiced, a dish that delivers depth, heat, and character in every bite, and a true expression of Indian cooking for those who enjoy bold flavours on the palate.