Viceroy II Indian Restaurant provides an alternative to the traditional perception of Indian cuisine. The menu, while influenced by classic recipes, is not limited by them and offers award winning market-inspired signature dishes to add variety and surprise to all our regular and new guests.
Head chef - Khan - lends imagination and personal style to present a fine selection of dishes with a signature touch.
Delving deep into the culinary palette of Indian herbs and spices, the chef's at Viceroy II extract flavours that are rare, inventive and unexpected.
Please take a moment to browse a selection of our various signature dishes.
Lau Mussallam (V) (N) Indian marrow stuffed with dry nuts, cottage cheese and potato served with caramelised onion, tomato mussallam sauce. Aubergine Steak (V) Thick slices of white and purple aubergine, layered with spicy peanut, chilli and coriander sauce. Rathan Manjosha (V) (N) A speciality of Murgh Palak Paneer (N) Breast of tender chicken stuffed with spinach and home made cheese served with cashew nuts creamy saffron sauce. Chicken Lababdar Breast of chicken malai tikka cooked in chef’s own style of lababdar sauce with fresh ginger, green chillies, coriander leaves and fresh cream served with saffron rice. Lal Maas Pitika A delicacy of Rajput, cardamom and clove smoked tender baby lamb chops cooked in spicy tomato curry. Served with masala mashed potato. Masala Roast Lamb Shank Shank of lamb, braised with special spices and ground sesame seeds. Then marinated in strained yoghurt and finally pot roasted to melt in the mouth. Duck Lakhnabi (N) Lakhnow speciality of seared Sea Bass Moiley A South Indian style preparation of sea bass cooked in coconut milk tempered with mustard seeds and whole red chillies. Served with steamed rice. Chennai Fish Curry A favourite South Indian dish, cod fish cooked in onion, tomato, coconut milk, fenugreek seeds and tamarind sauce. Shatkora Halibut A traditional Bengali style preparation of pan fried halibut steak simmered in a citrus fruit, onion and tomato sauce. Scallop Mirch Masala Shallow fried king size scallops cooked with green chilli, onion, tomato, coriander bhuna sauce. Jhinga Mango Curry Juicy king prawns cooked with coconut milk, panch phoran and sweet and sour fresh green mango curry sauce. Served with steamed rice. Samundhari Khazana Green mussels, scallops, squid, fish and prawns cooked with tomato sweet basil flavoured fisherman’s curry.
