Dahi Ke Kebab

Soft inside, crunchy outside. Yogurt and paneer in crispy kataifi, southern spiced dip.

Kale & Palak Patta Chaat

Street food favourite, crispy kale & spinach lashed with sweet yoghurt and chutneys.

Paan Ki Tikki

Potato patties stuffed with betel leaves, spiced chick peas and mixed tangy chutneys.

Samphire Onion Bhajis

Classic bhaji, Bauji style. Gram flour, shallots & samphire.

• vegan

Gunpowder Broccoli

Best-seller from Heritage Dulwich. Tandoor grilled florets dusted with fiery spice.

Gilafi Sheekh Kebab

Old school classic, minced lamb leg, caramelised onion, rolled in chopped peppers.

Malabar Grilled Scallops

Posh Orkney scallops, desi attitude - topped with Keralan spiced salsa.

Hara Masala Skewer

Chicken marinated in Indian chimichurri, served with sweet corn kees.

Lamb Chops

So good at Heritage Dulwich, we simply had to bring them to Worthing. Double-bone Welsh lamb kebab.

Shatkora Jhinga

Our signature prawns with rare shatkora citrus. Guardian food critic Grace Dent loved them so much she said "she keeps a photo on her phone for sad days".

Kesari Murgh Kebab

Char-grilled chicken with saffron. Cooked over open flame.

Whole Tandoori Poussin

Marinated overnight, slow-roasted in the tandoor and served with house salad.

Konkani Fish Tikka

Stone bass marinated with fresh coconut & curry leaves.

Stuffed Panner

A favourite in every Indian household. Soft cottage cheese stuffed with sweet lime.

Tandoori Avacado & Venison

Tender venison julienne inside warm avocado, tomato salsa and spiced cream cheese.

Desi Handi Murgh

Chicken cooked in a thick onion-tomato gravy, just like the roadside eateries back home.

Shahi Murgh

Perfect for those who like things mild. Chicken in smooth melon seed gravy.

Classic Butter Chicken

The original comfort curry. Charred chicken in a rich, silky tomato gravy.

Lal Maas

Straight from Chef Sharma's childhood in Rajasthan, slow-cooked lamb with deep flavour.

Saag Gosht

A homestyle favourite where lamb meets a rich blend of greens and earthy spices.

Lamb Shank Roganjosh

Our signature at Bauji. A whole lamb shank, cooked in deep Kashmiri spices.

Seabass Moilee

Light and fragrant coconut curry with ginger and curry leaves.

Kasundi Prawns

West Bengal's pride and joy, plump prawns in bold kasundi mustard gravy.

Bhoona Prawn

A British curry-house favourite, prawns cooked in a thick spiced masala.

Cranberry Paneer Kofta

Indian cottage cheese dumplings filled with cranberry served in gently sweet poppy seed sauce.

Paneer Lababdar

Soft paneer cubes in a rich velvety tomato gravy with butter and spices.

Kalonji Baingan

Aubergine cooked until tender, infused with nigella seeds and a warming blend of spices.

• vegan

Paneer Nirwana

Brick of paneer marinated in tandoori spices, charred over the grill and finished with ginger, green chilli.

Chicken Biryani

Served with raita.

Lamb Biryani

Served with raita.

Veg. Tehri

Served with raita.

Yellow Dal Tadka

• vegan

Bauji Daal Makhni

Saag Aloo

Dhania Aloo

Mushroom Pepper Fry

• vegan

Dakshini Raita

Cheese and Clotted Cream Kulcha

Peshwari Naan

Truffle Naan

Garlic and Coriander Naan

Plain / Butter Naan

Paratha

Roti

• vegan

Steam Rice / Pulao Rice

• vegan

Popodoms with Chutney

Serves 2 guests. A mixed basket of classic Indian favourites - cumin seed, red chilli, green chilli and plain Madras. Served with the chef's carefully hand-selected chutneys: house mango, mixed berry and fresh herbs.

Royal Thali

Weekend lunch hour (12:30pm-2:30pm), per person. Choice of one curry (Shahi Murgh, Classic Butter Chicken, Lal Maas, Saag Gosht, Paneer Lababdar or Kalonji Baingan), served with Aloo Tikki, seasonal veg, tadka dal, raita, butter naan, rice and dessert.