Well finally!
The entire point of the tapas style menu was for us to be able to play around with the cuisine a little and to cycle dishes to and from the menu. With Indian food however it’s a bit of a production trying to add dishes – not least because the tolerances you have to work within are not the same as for other cuisines – a 10% variation in the amount of basil for example is not likely to be fatal to an Italian dish. 10% too much or too little cumin, or chilli, or mustard seed however can have a radical effect – and there’s that much variation within the spices anyway – plus the menu as it stands takes a lot of work every day.
That said, we’ve added a few dishes to the menu, including a couple of soups – a hearty winter tomato seafood broth, aloo gobi (potato and cauliflower soup), tandoor spiced grilled prawns with a fresh green herb dressing, pan-fried halibut and stir-fried turnip paji.
And we’re working on more.