Bhoomi Kitchen Oxford Menu

Discover a beautifully balanced Thali, inspired by Indian culinary traditions that bring together all six essential flavors—sweet, sour, salty, bitter, astringent, and spicy—on a single plate. Each Thali includes a selection of flavourful dishes: Thoran – A lightly spiced, vegetable stir-fry ( MU) Sambar – A hearty South Indian lentil stew (MU) Kadala Masala – A rich and aromatic chickpea curry (MU) Masala Potatoes – Spiced, golden potatoes ( G MU) Pulao Rice – Fragrant, seasoned rice Chapati – Soft, whole-wheat flatbread (G) Papadam – Crisp lentil wafers (SD, MI MU) Choose a main dish to complete your meal: Butter Chicken – A creamy, mildly spiced classic (SD, MI N) Lamb Nilgiri – A fragrant lamb curry with a hint of mint Malabar Fish Curry – A bold, tangy coastal delicacy (F) Kadai Paneer – Spiced paneer with bell peppers (V, MI) Baby Eggplant – A rich, slow-cooked dish (V+, N) Enhance your meal with a traditional Indian dessert (+£2): Gulab Jamun or Payasam – S

Crispy fried paneer cubes tossed in a spicy sauce with soy, pepper, and sweet chilli.

Crispy hollow dough balls filled with homemade masala potatoes, served with tamarind water.

Fried pastry stuffed with potatoes, carrots, and green peas, served with tamarind chutney.

South Indian ground rice & lentil sponge with coconut chutney and sambar.

Mini rice crepe with lightly spiced crushed potato, served with sambar & coconut chutney.

Boneless chicken pieces marinated in aromatic spices, deep-fried, and served with green mango chutney.

Fried pastry stuffed with lightly spiced minced lamb, served with tamarind & mint chutney.

Chicken marinated in South Indian spices, yogurt, lemon juice, and tandoor-cooked, served with pumpkin chutney.

Mini rice crepe stuffed with prawns cooked in Chettinad spices, onions, tomatoes, and curry leaves.

Juicy king prawns marinated in lime juice, chilli, cumin, and coriander, then baked in the tandoor. (+£7 supplement)

Barbecued butter-roasted chicken thighs with cardamom, chilli, tomato, and cream sauce.

Cuts of beef brisket in a rich sauce with crushed peppercorns, star anise, and aromatic South Indian spices.

South Indian-style lamb leg simmered in herbs, spices, and spinach.

A rich and mild dish with coconut milk, yogurt, and ground cashew nuts.

Prawns tossed in a tangy and rich masala made of onions, tomato, and mustard.

A creamy fish curry with coconut milk, coriander, and mustard seeds.

Indian cottage cheese with bell peppers, chilli, and crushed black pepper in a rich curry.

Eggplant curry with South Indian spices and tamarind pulp.

A lentil and chickpea curry simmered in a creamy, spinach-based gravy with mustard.

Tender button mushrooms cooked with black pepper, garlic, and mustard.

These are very traditional dishes from Kerala, made just as they would be at home in a single pot. Once it's gone, it’s gone for the day.

Cuts of chicken leg cooked with coconut milk, cinnamon, curry leaves, and clove. Recommended with Appam – A soft, lacy pancake made from fermented rice flour.

Aromatic Lamb biryani featuring succulent layers of long-grained rice, slow-steamed with fragrant spices. Recommended with Kerala Lentils – A mixed lentil puree cooked with tomatoes, garlic, mustard, onion, coriander leaves, and green chillies.

Aromatic Chicken biryani featuring succulent layers of long-grained rice, slow-steamed with fragrant spices. Recommended with Kerala Lentils – A mixed lentil puree cooked with tomatoes, garlic, mustard, onion, coriander leaves, and green chillies.

2 pieces Flatbread made of wheat flour.

2 pieces Buttery, layered flatbread.

Fermented rice & coconut milk fluffy pancake.