Burra-Khana - Nottingham City Centre

A chatpata snack from Mumbai. Crispy puffed puris stuffed with potatoes, chickpeas & sweet, sour and spicy house chutneys.

Steamed dumplings stuffed with chicken, vegetables & a blend of spices. A North-Indian classic.

A classic street food consisting of a thick vegetable curry served with a hot buttered pau bun.

Lean minced lamb, egg garam masala, red onion, green chilli & fresh coriander

Chiecken pieces marinated in fresh curd & spices, infused with garlic & green chilli

Marinated Indian cheese in yoghurt, ginger, garlic & spices, gently charred in a clay oven

A tangy, flavourful chickpea salad with potatoes, red onion, chilli, garam masala, bhel puri, yoghurt and mango chutney. A staple through the subcontinent

A fresh, crunchy salad of chopped tomato, cucumber, onion, lemon juice and chilli peppers

Chicken thigh meat steeped overnight in garlic, ginger, coriander stems, garam masala, turmeric and chilli and a little cream.

Peshwari lamb chops, marinated overnight with earthy spices, ginger, garlic and chilli to give a deep, rich flavour.

First-class vegetarian fare. Marinated Indian cheese gently charred, with a selection of traditional veg. Succulent and simple.

Juicy chicken pieces marinated in fresh curd and spices, infused with garlic and green chillies.

Marinated in mustard paste and yellow chilli powder before being cooked in a traditional clay tandoor oven.

Jumbo king prawns marinated in a yoghurt-based paste, with ground carom seeds, red chillies, turmeric and garam masala, skewered and cooked over charcoal.

Rajasthan mutton curry in a sauce of yoghurt red Mathania chillies and spices. Hot & rich.

The epitome of a traditional Bangladeshi household curry. Chicken, almonds and fluffy potatoes.

Black lentils cooked slowly for over 24 hours to produce the most gorgeous & velvety delicately-spiced daal.

A soft, naan-like bread originating from the Punjab region. Freshly baked in the tandoor.

Originating as Indo-Pakistani street food, cottage cheese is cooked in a curry with spinach and mixed spices

Black lentils cooked slowly for over 24 hours to produce a gorgeous, velvety, delicately-spiced daal

A fresh, crunchy salad of tomato, cucumber, onion, lemon juice and chilli peppers

Salted and gently spiced with crushed cumin

Sweet, subtle and perfumed

A rich smooth body with balanced acidity and hints of fennel, herbs, citrus fruits, melon and peach.

Lively, fruit-led Chenin Blanc with a typical note of richness to the palate.

Aromas of strawberries and fruits of the forest. Smooth, well balanced and medium-bodied.

Overtly fruity with sweet blueberry and bilberry on a soft palate with a touch of spice.

Fresh and smooth on the palate with a lingering finish.