TIME TO MIX IT UP
Indian spice, coastal fire, bold flavours gathered along the way. Pull up a chair, we’ll take it from here.
To Start
SMALL PLATES & SHARING BITES .Let’s Begin
Masala Papad with Homemade Dips
Jungli Crispy Noodle Masala
Guava/Lychee Pani Puri (VE)
Small Plates
Atom Bomb Prawns
Crispy fried prawns in South Indian spices, tossed with fresh ginger, black pepper, green chillies and curry leaves.
Coastal Spiced Chorizo
Seared smoked chorizo tossed with kalpasi, kaduku, curry leaves, coconut and black pepper.
Dragonfire Chilli Garlic Pork Belly
Pork belly battered fried in Kolkata spice blend and tossed with our signature dragonfire chilli garlic sauce.
Grilled Lamb and Caramelised Spring Rolls
Tandoori lamb tikka spring rolls finely chopped, mixed with caramelised onions and tikka spices.
Sesame Honey Chilli Chicken
Honey and sesame sauce heaven chicken.
Podi Hummus and Garlic Keema Cheese Naan
Podi spiced blend hummus and garlic keema cheese naan.
Jungle Mangal Samosa Chaat (V)
The dish you would have if you are stuck in the jungle and haven’t eaten for weeks. Samosa served Delhi style with Amritsari chickpeas, sweet yoghurt, homemade tamarind and mint chutney.
Burrata Papadi Chaat (V)
Burrata with crispy wheat wafers, homemade tamarind and mint chutney.
Onion and Spinach Bhaji (VE)
Finely sliced onion and spinach coated with lightly spiced batter fried until golden and crisp.
Tawa Prawn Cocktail
Masala Tawa (Flat Indian Grill) prawn cocktail, flavours to take prawn cocktail to the next level.
Biryani Arancini Blue Cheese Balls (V)
Biryani rice flavoured arancini balls stuffed with blue cheese and mozzarella.
Crispy Fried Malabar Coconut Cauliflower (VE)
Malabar spiced crispy fried cauliflower with coconut and mustard sauce.
Chef’s Specials
THE CHEF’S ADVANCE-ORDER SPECIALS, 48 HOURS NOTICE.Tawa (Flat Indian Grill) Lobster Tail
Lobster tail cooked on Tawa (Flat Indian Grill), lemon tadka butter, gunpowder asparagus and Bihari mash.
Tandoori Leg of Lamb (Serves 5)
Whole lamb leg marinated for at least 24 hours and cooked in a traditional clay oven, served with gunpowder vegetables, masala potatoes, bone marrow gravy and garlic coriander naans.
Grills
ALL GRILLS ARE CHARCOAL SMOKED AND MARINATED FOR AT LEAST 24 HOURS.Punjabi Chicken Tikka
24-hour Punjabi spice marinated chicken breast, with ginger, garlic, lime juice, hung curd and fenugreek, cooked in sigri.
Sigri Beef Seekh Kebab
Minced Beef, gently spiced with ginger and garlic, layered with caramelised onions, fresh coriander, mint, and green chillies. Chargrilled to perfection, revealing its warmth and aroma.
Tandoori Monkfish Tikka
Monkfish, marinated overnight in our house special Jungli gunpowder — a bold mix of dry-roasted lentils, dried red chillies and fennel — finished with a smokey char in the tandoor.
Pickled Spiced Paneer Tikka (V)
Pickled (achari) spiced Indian cottage cheese, charred to perfection.
Smoked Tandoori Lamb Chops
Lamb chops coated with ginger garlic-lime juice and chef’s special 15 spices blend, smoked with charcoal butter, marinated overnight and charred to perfection.
Vegan Malai Soya Chops (VE)
Overnight marinated soya pieces cooked in traditional clay oven and tossed with our house special vegan malai sauce. We promise this is not chicken!
Lemongrass Scented Tandoori King Prawns
Overnight marinated king prawns in lemongrass and house special mild tandoori masala.
Going Jungli
FUSION PLATES THAT CROSS CONTINENTS, WITH SIDES TO MATCH.Spaghetti Chicken Butter Masala
Spaghetti cooked in butter masala sauce and cheese, topped with smoked chicken tikka.
Grilled Spiced Pork Hot Dog
24-hour gunpowder marinated tandoori sausage, spiced caramelised onions, cheese mustard sauce and spiced celery salt.
Prantha Smashed Beef Burger with Apricot Spiced Sauce
Smashed Punjabi spiced beef patties in Malabar Prantha with Bihari caramelised onions and Gujarati sweet, sour and spicy apricot mayo. East, West, North and South all in one dish.
Curry Leaf Fish and Woo Woo Chips
Beer battered curry leaf spiced cod with woo woo chips and cumin peas.
Gunpowder Sausage with Bihari Mash
24-hour gunpowder marinated tandoori sausages with Bihari mash and mushy peas.
Tandoori Rib Eye Steak and Woo Woo Chips
24-hour marinated smoked rib eye steak cooked in a traditional clay oven with traditional North Indian spices, served with gunpowder vegetables and woo woo chips.
Smoked Butter Chicken Tikka Pie served with Bihari Mash and Cumin Peas
Old Delhi butterchicken gets to Newcastle in the form of a British pie. Keeping crispy shortcrust pastry but smoked chicken tikka in butter sauce with cheese. Served with woo woo chips and cumin peas.
Tawa (Flat Indian Grill) Fillet Steak with Peppercorn Bone Marrow Sauce
24-hour marinated charcoal smoked Tawa (Flat Indian Grill) fillet steak with peppercorn and woo woo chips or gunpowder vegetables.
Fusion Sides
BIRYANI RICE (V)
STEAMED RICE (VE)
TANDOORI ROTI (VE)
BUTTER NAAN/GARLIC NAAN (V)
LACCHA PRANTHA (V)
PESHWARI NAAN (V)
GARLIC KEEMA CHEESE NAAN
SAUTEED GUNPOWDER VEGETABLES (V)
BIHARI MASH (V)
Creamy mash potatoes with asafoetida, cumin, chilli flakes and turmeric.
WOO WOO CHIPS (V)
Battered fried chips with 7 spice seasoning.
MASALA POTATOES (V)
Tandoori baby potatoes with cumin and garam masala.
Classics U Turn
BIG PLATES. BOLD FLAVOURS.Spiced Lamb Rump with Bone Marrow Sauce, Tandoori lamb Spring Roll and Masala Potato
Overnight marinated lamb rump cooked in tandoor, served with famous bone marrow sauce, tandoori lamb tikka spring roll and masala potato.
Smoked Central Butter Chicken
Fenugreek smoked 24-hour marinated chicken breast cooked in a traditional Indian clay oven served with Old Delhi butter sauce.
Jungli Chicken Curry
The classic homestyle chicken curry with onions, tomatoes, ginger, garlic and North Indian Spices.
Dhungar Tandoori Monkfish in Mangalorean Sauce
Tulu-speaking Bunt community inspired tandoori monkfish curry with coconut milk, curry leaves, red chillies and Mangalorean spices. Loved by spicy eaters.
24-Hour Marinated Lamb Chops with Punjabi Sauce
24-hour marinated lamb chops cooked in a traditional clay oven and tossed in our signature masala sauce.
Pressure Cooker Lamb Curry
One pot succulent lamb, slow-braised with toasted whole spices and caramelised onions, ginger, garlic, simmered into an aromatic gravy and finished with a secret family spice blend passed down through generations.
Lemongrass Scented King Prawns with Lime Zest Coconut Sauce
Overnight marinated lemongrass scented king prawns served on Keralan lime zest and coconut sauce.
Dum Pandan Leaves Army Lamb Shank Pulao
24-hour marinated raw whole lamb shank cooked with pandan leaves rice together Dum style. (Raw meat and rice cooked together in a sealed pot).
Tawa (Flat Indian Grill) Salmon in Mushroom Cheese Sauce
Tawa (Flat Indian Grill) cooked marinated salmon in mushroom cheese sauce served with gunpowder vegetables.
Sigri Paneer Tikka in Coconut Mustard Sauce (V)
24-hour marinated paneer tikka grilled to perfection served with coconut and mustard sauce.
Royal not Jungli Kofte in Butter Masala Sauce (V)
Assorted spiced vegetable balls cooked in creamy butter masala sauce.
Jungli Tofu and Edamame Kadhai Masala (VE)
Grilled tofu and edamame cooked in house special Jungli Kadhai Masala with onions and peppers.
Pindi Chole Masala (VE)
Punjabi favourite, dark chickpea curry with chole masala, tempered with green chillies and degi mirch.
Dhaba Dal Makhani (V)
Overnight simmered, creamy, buttery with subtle smoky flavour black lentils, which will take you to Punjab’s roadside eateries.
Highway Tadka Dal (VE)
Double tempered yellow lentils with garlic and cumin, close your eyes and you will find yourself in Indian motorway eateries.
Brunchy Bits & Salads
AVAILABLE UNTIL 4pmBrunch Bits (Served with Woo Woo Chips or Salad)
Prantha Smashed Beef Burger with Apricot Spiced Sauce
Smashed Punjabi spiced beef patties in Malabar Prantha with Bihari caramelised onions and Gujarati sweet, sour and spicy apricot mayo. East, West, North and South all in one dish.
Dosa Chicken Tikka Wrap
Rice pancakes with tandoori chicken tikka, onions, bell peppers, mint sauce and tamarind mayo.
Tandoori Pork Sausage Hottest Dog
24-hour gunpowder marinated tandoori sausage, spiced caramelised onions, cheese mustard sauce and spiced celery salt
Curry Leaf Beef Bao Buns
Tawa (Flat Indian Grill) seared bao buns with curry leaf spiced beef, onions and peppers.
Paneer Tikka Bao Buns (V)
Tawa (Flat Indian Grill) seared bao buns with pickled spiced Indian cottage cheese, onions and peppers and leek salted sour cream.
Chicken Tikka Naan Gyros
Tandoori Naan, charred chicken tikka, fresh tomatoes, coriander and onions with Indian mint tzatziki and apricot spiced chutney.
Spaghetti Chicken Butter Masala
Spaghetti cooked in butter masala sauce and cheese, topped with smoked chicken tikka.
Smashed Samosa Chaat Burger (V)
Tawa (Flat Indian Grill) seared butter buns with onions, tomatoes, smashed vegetable samosa, mint chutney, sweet yoghurt and tamarind chutney.
Dosa Tawa (Flat Indian Grill) Paneer Wrap (V)
Rice pancakes with pickled spiced tandoori Indian cottage cheese, onions, bell peppers, mint sauce and tamarind mayo.
House Cocktails
Nagpur Nimbu (Lemon) Martini
A dry gin martini inspired from Nagpur’s finest yellow lemons, sharpened with clarified nimbu-pickle brine.
Saffron 75
Gin and homemade saffron-rose syrup topped with dry sparkling wine.
Indian Blackberry Sour
Bourbon sour shaken with jamun (Indian blackberry) and kokum.
Lychee-Cious Startini
Vodka, lychee, Aperol and Passoã shaken with fresh lime and pineapple juice.
Monk Chai Fashioned
Aged rum rounded with house infused masala chai syrup and orange bitter
Greek Goddess
Mastiha and vermouth lengthened with pink grapefruit soda for a resinous, citrus-led Greek spirit.
Tamarind Storm
Dark rum, homemade tamarind and black pepper chutney, lengthened with cold ginger beer.
Miso Maple Sour
Bourbon and Pedro Ximénez shaken with white miso, maple and fresh lemon.
Mango Picante
Blanco tequila and orange liqueur, mango, fresh lime with controlled kashmiri chilli heat.
Undressed In The Jungle
An equal-parts smokey, strawberry, bittersweet aperitif cocktail.
Mocktails
Jungli Passion Colada
Passion-fruit, pineapple and coconut cream with allspice-demerara depth.
Marine Collins
Everleaf Marine, elderflower, pear and fresh lime lengthened with soda water.
Silk Road Mountain Race
Everleaf Mountain sour drink with cranberry juice with vanilla-rooibos.
Deep Forest Sour
Everleaf Forest shaken with fresh lime, fresh orange, agave nectar.
Mango Lassi
A rich, creamy, and cooling yogurt drink blended with sweet ripe mango and a hint of cardamom.
PREFER A CLASSIC?
Our bartenders are happy to craft any timeless favourite not listed here, simply ask a member of the team.
Little Jungli
2 COURSES | 10.99The Main Event
Choose One MainSpaghetti Chicken Butter Masala
Homemade Chicken Nuggets and Chips
Smashed Beef Burger and Chips
Crispy Fried Cauliflower with Chips (VE)
Ice Cream
Choose One FlavourChocolate Ice Cream
Vanilla Ice Cream
For allergies and intolerances please let the manager know, we do our best to make sure the dish is allergen free but we cannot guarantee non-cross-contamination of dishes. An optional 10% service charge will be added to your bill, every penny of this goes to our restaurant team. The service charge is completely optional, if you think the service was subpar in any way, please ask it to be removed and it will disappear.