We have an outstanding selection of curry and biryani dishes and these changes every month based on seasonality
The dishes that feature on the menu this month are:
Hyderabadi Lamb Biryani 1926
aged basmati rice and boneless lamb dum-cooked in a sealed pot with Hyderabadi spices
Ceylon Prawn Curry
curry perfumed with pandan leaf and coconut, shallots and lemongrass. This dish has featured on Veeraswamy's menu in 1959 as part of dishes from India, Pakistan, Malayasia and Ceylon.
Cornish Haddock Karaikal
griddled haddock steak – fragrant pandan and curry leaf sauce – from a French ruled town, Karaikal
Crab Biryani
the costal area in southern india was a base for crab – bhatkal style with centuries of spice trading, this coastal area of western india prepared with malabar spices and fresh herbs
Hyderabadi Lamb Salan
slow cooked marinated lamb with bold flavours – a traditional hyderabadi lamb curry, coconut, tamarind, tempered with roasted garam masala
Moradabadi Chicken Biryani
fragrant, with Himalayan screwpine flower, mace, cardamom and dum cooked in a sealed pot
Kolhapuri Veg Kofta
vegetables koftas in a spicy caramelised onion and coriander sauce
Butter Chicken Au Vin
has been made richer and fuller with the addition of red Bordeaux
Roast Duck Vindaloo
Creedy carver half duck, slow cooked with real Goan vindaloo spices
Country Captain
half spring chicken, golden sultana, cashew, kashmiri chilli sauce ~ edward palmer, founder of veeraswamy, taught this dish to ladies of london in cookery classes
Lobster Malabar Curry
chunks of whole fresh native lobster, coconut milk, fresh turmeric root, green mango
