The Heart of Lasan The Lasan Menu

Pakora SelectionOnion & mint, cheese & potato, green bean. Light batter.
A festival of flavours and textures. (V)8

Samosa ChaatCrisp potato samosas with chickpeas, mint yoghurt and tamarind. Tangy, soft, a bit of crunch. (V) (VO)9

Basket of PapadsCrisp papads with house chutneys. A ritual that never gets old. (V) (VO)4

Pani PuriCrisp semolina shells with spiced chickpeas and mint-tamarind water. Sweet, sharp and impossible to stop at one. (V) (VO)6

Beetroot ChickenBeetroot-marinated chicken, charred in the clay oven with cured cucumber and apple purée. Earthy and gently sweet.10

Nav Ratan Lamb CutletTandoori lamb cutlet with a soft galouti patty and green chutney. A quiet nod to Mughal opulence.16

Bihari Beef KababMarinated with raw papaya, mustard and Bihari spices, then roasted over fire. Tender and smoky.14

Ananas PaneerPineapple-infused paneer with a gentle char.
Sweet, savoury. An unexpectedly delightful pairing. (V)10

Konkan CrabCurry leaf-battered soft-shell crab and crab cake, served with mint chutney and sour mango. Crisp, fresh and full of coastal character.16

Mahi SalmonClay-oven roasted salmon with tomato, red pepper and lime. A quiet smoky note.14

Sarson King PrawnKing prawns marinated in sarson mustard, turmeric and green chilli, charred in the tandoor and served with a grapefruit salad. Bold and smoky, lifted with citrus. 15

Cochin ScallopsSeared scallops with cauliflower, spiced apple purée and Alleppey sauce. Sweet, delicate. Coastal. 14

Lasan Platter Beetroot chicken, Bihari beef kabab, Mahi salmon and pakora, with chickpea salad and house chutneys.

Vegetarian platter available upon request.28

Sikandari LambSlow-roasted lamb shank with warming spice, served with black dhal and raita. Named for Sikandar. Slow, rich and cooked until it yields, and then a little more.30

Goat BiryaniSlow-cooked goat layered with saffron basmati and whole spices, served with pineapple raita. Deeply fragrant.
Sealed and rested as it should be. 26

Beef Cheek DalchaBeef cheek, lentils and bone marrow, slow-cooked in the nihari style. Deep, patient cooking. The kind that defines a kitchen.28

Helba King PrawnKing prawns in a fenugreek-spiced masala, finished with citrus. Warm and aromatic. Nicely lifted.26

Monkfish JohlRoasted monkfish with palak broad beans, leeks and a crisp rice ball in a gently spiced tomato and garlic fish broth. Light and fragrant. A nod to Bengal’s riverine traditions.30

Slow-Braised Beef VindalooTender beef in a tang-forward Goan masala. Sharp and warming. A legacy of Goa’s Portuguese kitchens.24

Ratan RoganTender lamb braised in a Kashmiri chilli sauce, finished with dried Himalayan herbs. Fragrant, gently spiced.24

Old Delhi Butter ChickenTandoor-roasted chicken in a velvety tomato, butter and cashew makhani. Rich and smooth. The reason many never look past this dish.22

Hariyali ChickenClay-oven chicken in a smooth spinach gravy with garlic, ginger and gentle spice. Silky, comforting.22

Deccan Mushroom BiryaniKing oyster, enoki and shiitake layered with saffron basmati and spice. Earthy, fragrant and deeply satisfying. (V) (VO)20

Spinach PaneerPaneer in a smooth spinach sauce. Rich and comforting.
A northern classic. (V)14

Tandoori Squash & Chickpea KormaCharred squash and chickpeas in a coconut, cashew and curry-leaf korma. Soft, mellow. (V)18

Okra Tempura FriesLightly battered okra, fried crisp and dusted with spice.
(V) (VO)7.5

Roasted CauliflowerTandoor-roasted cauliflower with spice and herbs.
Charred, with just enough bite. (V)8

Black Butter DhalSlow-cooked black lentils finished with butter and spice.
Silky and rich. Always finishes first. (V) 10.5

House DhalLentils tempered with cumin, garlic and chilli. (V) (VO)7

Crispy Bombay PotatoTwice-fried potatoes with chilli, spice and lime. Crisp and sharp. Always a good idea. (V) (VO)7.5

Plain Naan4

Garlic Naan4.5

Peshwari Naan5

Roomali Roti4.5

Tandoori Roti4.5(V) (VO)4.5

Steamed Basmati Rice4(V) (VO)4

Yakhni Pilau6Cooked with stock and whole spices.6

Roasted Squash & Walnut Salad Crisp, nutty and lightly dressed. (V)6

Kachumber SaladChopped tomato, cucumber, onions and herbs.
Sharp and fresh. (V)4

Pomegranate or Pineapple RaitaCool, fresh and essential. (V)3

Bombay MessEton mess, Lasan-style. Meringue, mango crème,
raspberry sorbet, coconut and pineapple. Light and easy.8

Beetroot HalvaSweet beetroot with caramelised nuts, apple crisps and pistachio ice cream. Warm and gently spiced.8

Chocolate FondantWarm chocolate fondant with vanilla ice cream.9

Sticky Date PuddingSpiced date sponge with toffee sauce. Soft, warm and comforting. (V)8.5

Mango & Lime SorbetBright, clean and refreshing. (V) (VE)6

Ice Cream SelectionSelection of the day. (VO)6