Christmas Day MenuServing from 1pm till 4.30pm

Enjoy 4 delicious courses and a glass of Champagne for £34.95 per guest.All with a complimentary festive cracker and scratch card.

at Zeera

M E R R Y

DESSERT

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BEHARI TIKKA BOTISouth Indian Chicken Tikka, succulent chickenmorsels with a stronger blend of spices and

flavour, unique to the southern region of India.Try this spicy Tikka, its more than delicious.

LAHORI FISH FRYMarinated fish pieces, coated in a special

Punjabi spiced crust.

KATHI KEBAB Diced tender roasted lamb, tossed with onion

and tomatoes well spiced and served inbutter chapati, accompanied with

Kathi sauce. Contains egg.

DUCK MANGO GLAZETandoorioven cooked duck, with delicious mediumspiced mango glaze. Served with saffron carrots.

DUM BIRYANI ‘DUM’ refers to the cooking method of Biryani, where Lamb is layered withrice and steamed together and finished and served in a sealed Handi (Pot).

Served with Raitha.

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BUTTER CHICKEN North Indian dish with juicy, buttery

chicken simmered in a creamy tomato-basedsauce rich in butter (Makhan).

IMILI KA GOSHT Tender lamb prepared with a mix oftamarind, red pepper, dried plum and

crushed chilli. A delightful dry dish with uniqueblend of flavours.

MEEN MOILEEMarinated fish, gently seared in coconut oiland Malbari spices. Finished in a delicious,

creamy curry sauce, with the goodness of coconutmilk, green chilli, curry leaves and mustard seeds.

DUCK CHETTINADPan seared duck breast, cooked with

Chettinad spices, Mustard seeds and Curryleaves. Distinctive spicy dish.

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TOMATO RICEBasmati rice cooked with tomato, onion,

fresh green chilli and fresh mint leaf.

SABZIDA PILAUSteamed basmati rice cooked with

seasonal vegetables. All dishes may contain nut traces.For allergy and intolerance information, pleaseask a member of staff for more information.

Eat, drink and be very merry !

KESAR DI KHEER A sweet Indian style dessert prepared

with milk, saffron and cardomanthem thickened using sago.

Served with crushed pistachio,pomegranate and almonds topping.