Kurries And Steaks Takeaway Menu

The name promises two halves, but the balance is emphatically one-sided: a single steak, an eight-ounce rib eye done tandoori-style, against forty-seven main course curries. Those curries are laid out as a matrix, with chicken, lamb, king prawn and mixed vegetables each run through Awadhi korma, Chettinad, jalfrezi, madras, mappas, roganjosh and vindaloo, and saagwala, makhani and sukka filling in around the edges. The inclusion of mappas and Chettinad, plus Goan fish and Goan king prawn curries, pushes this well south of the usual Anglo-Indian standard. A set of house dishes carries the K&S prefix, among them laal maans, a dhaba-style lamb shank and a tikka masala. Starters split between Indo-Chinese — gobi manchurian, chilli chicken, honey ginger prawns, honey chilli fries — and grazing plates such as Amritsari fish fry and a red onion and kale bhaji. Dum biryanis include a lamb shank version, and allergens are coded item by item throughout.

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