AN ANGLO-INDIAN MESS HALL
In the 1920s, the British Indian Army stationed in the subcontinent started accepting Officers of Indian heritage. Mess halls were where everyone came together to eat and socialise. While the relationship between the two nations was fraught, the cuisines came together in a surprisingly harmonious and lasting manner.
MENU
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Items 1 - 10 are available from 1200 - cls.
1. TOMATO LENTIL SHORBA 128
A refreshing tomato and lentil soup topped with curry leaves and croutons.
2. SAMOSA CHUTNEY 148
Flaky pastry triangles filled with savoury, spiced potatoes and green peas, to be dipped in tamarind chutney.
3. CHEESE AND ONION SANDWICH 148
Sourdough bread filled with cheddar cheese and onion jam. Served with thick-cut chips.
4. CHICKEN SIXTY-FIVE 188
A dish originating from Hotel Buhari in Chennai of bite-sized fried chicken.
5. RAJASTHAN RIFLES CLUB SANDWICH 288
Soft white bread filled with chicken tikka, celery, masala omelette, tomato chutney and cheddar. Served with thick-cut chips.
6. KEEMA ANDA PAU 198
Slow-cooked mutton and crushed boiled egg. Served with buttered milk buns.
7. BEEF AND MUSHROOM PIE 188
Diced beef and white mushrooms baked in a short crust pastry. Served with an onion and parsley salad and curry sauce.
8. ANGLO-INDIAN FISH N CHIPS 258
Crispy goujonettes of sea bass in a ginger and dill spiked batter served with thick-cut chips and tartare sauce.
9. TOMATO FISH 218
Crispy fish on a bed of assorted tomato salsa.
10. PRAWN AND PEPPER FRY 358
Crispy fried prawns tossed in curry leaves, ginger and Malabar peppercorns.
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Items 11 - 27 are available from 1200 - 1500 then 1700 - cls and 1200 onwards on public holidays and weekends.
11. SHASHLIK PANEER 288
House-made, marinated paneer skewered with capsicum, onions and tomatoes and grilled in the tandoor.
12. BROCCOLI NARGIS 258
Broccoli, fresh cheese and egg, cooked in the tandoor.
13. BEEF SEEKH KEBAB 318
Ground beef chuck short ribs seasoned with green chillies, roasted cumin and loaded with cheddar cheese, then flash-grilled in the tandoor.
14. CHICKEN TIKKA 268
Local chicken marinated in yoghurt, ground chillies and mustard, accompanied by a tart coriander chutney and dressed Poona onions.
15. SAVA SALMON 488
Salmon fillet lightly marinated with Malabar peppercorn, lime zest and dill.
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Items 16 - 27 are available from 1200 - 1500 then 1700 - cls and 1200 onwards on public holidays and weekends.
16. PANEER JALFREZI 218
Soft cheese in a stir-fried curry of seasonal vegetables with chillies and coriander seed-spiked tomato sauce.
17. CLUBWALA PALAK 198
Creamed spinach with a tempering of garlic, onion and tomato masala.
18. ANGLO-INDIAN VEGETABLE CURRY 198
Seasonal vegetables and chickpeas stewed in tomato curry.
19. MUSHROOM DO PYAZA 208
A North Indian dish of masala-braised mushrooms and caramelised onions.
20. CHATPATE JEERA ALOO 158
Cumin potatoes tossed with ginger and green chilli and house-made chaat masala.
21. STEAMED VEGETABLES 158
Seasonal vegetables with butter and parsley.
22. DAL RIFLESWALA 198
Lentils spiced with fenugreek butter.
23. BUTTER CHICKEN 308
Braised chicken tikka in a tomato and butter gravy.
24. RAILWAY MUTTON CURRY 388
Mutton and potatoes braised with red chillies, coconut and curry leaves.
25. PRAWN JALFREZI 408
Stir-fried prawns with chilli and coriander seed-spiked tomato sauce.
26. BARRAMUNDI AND MANGO STEW 388
From Kerala, this barramundi is stewed with mango, curry leaves, ginger, onion and coconut milk.
BREAD AND RICE
PLAIN, BUTTER OR GARLIC NAAN 58/68/78
CHEESE OR CHEESE GARLIC NAAN 98/108
PLAIN OR BUTTER ROTI 58/68
LACCHA PARATHA 78
MILK BUNS 58
STEAMED RICE 58
HERB RICE 58
SALAD/CHUTNEY/RAITA
ONION CHILLI SALAD 48
MANGO, MINT OR TOMATO CHILLI CHUTNEY 28/38/38
MANGO PICKLE 28
LEMON PICKLE 28
ASSORTMENT OF CHUTNEY 68
JEERA RAITA 28
CUCUMBER RAITA 38
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Items 27 is available from 1200 - 1500 then 1700 - cls and 1200 onwards on public holidays and weekends.
27. LAMB BIRYANI 388
Marinated, slow-cooked lamb shanks layered with aged basmati rice, spices, mint and saffron. Served with raita.
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Available from 1200–cls.
FRUIT CAKE WITH VANILLA SAUCE 148
TREACLE TART 128
CHOCOLATE FUDGE 168
BAR SNACKS
CLUBHOUSE PEANUTS 68
Dry-roasted peanuts with Poona onions, nimbu and chaat masala.
POPPADUM CHUTNEY 68
Assorted poppadums with mango chutney.
MASALA FRIES 88
Thick-cut chips with black pepper, rock salt and dried mango powder.
HOURS
Monday to Thursday: 12-9PM
Friday: 12-10PM
Saturday: 8:30AM-10PM
Sunday: 8:30AM-9PM