Hox Brasserie

Additional Features

Fully Licensed
Indian
Open Daily for Lunch
Seafood
Vegetarian

Special Offers

Free parking for all customers!

Description

Hox is our cherished dream to focus on Southern Indian food and give the people of Salisbury an authentic and unique Indian experience.

Welcome to Hox Brasserie, Salisbury's largest restaurant!
We believe in offering our diners good, traditional Indian food in a modern, contemporary environment of light and colour.

Whether you are looking for a venue for a celebration with family or friends, maybe a wedding celebration, or a romantic evening for two do come and dine with us and explore our fantastic Southern Indian cuisine.

A warm welcome awaits you at Hox with a wide range of exciting and interesting dishes on offer.

Can’t decide what to choose? Why not try these suggestions?


Starters
Spicy Crab Cake
Fresh flaked crab with Goa spices. Marinated mussels, cooked dry, with a special home style Kottayam masala.
Murg Malai Tikka
Succulent boneless pieces of chicken marinated in cheddar, cardamon and yoghurt roasted in a tandoor.
Duck Seekh Kebah
Tandoori minced breast of duck skewered with royal cumin and fresh mint.
Hara Bara Kebab
Deep green, fried patties of lightly spiced spinach with a tender heart of oat's cheese. Served with fresh house chutney.

Main Courses
Lamb Rogan Josh (Lucknow)
Aromatic flavoured slow cooked lamb pieces cooked in a rich red true kashmiri-chilli and onion massala sauce with aromatic mild kashmiri spices, saffron and cardamon.

Prawn Malai Curry
A mild and creamy North Indian curry of jumbo prawns with cashew puree and dried herbs. Served with caramelised pulao rice, salad and naan.

Duck Vindaloo
A goa speciality. Barbary duck marinated and cooked in real vindaloo spices including goa red chillies, garlic, palm vinegar and cumin. Served with rice, salad, sauce and naan.

Goa Fish Curry
Delicious yellow curry of boneless red snapper fillet in coconut, coriander and red goan chilli paste with crunchy okra garnish.

To complement your meal
Mirch-aur-Baigan-Ka-Salan
Chillies and aubegine, stir fried southern style in a roasted coconut, sesame seed, peanut and tamarind sauce.

Kumb Matar
Stir-fried diced mushrooms and green peas, cooked in true Punjabi style with tomatoes, onion and ginger.

Renga Swamy, our head chef, worked at the Taj Group restaurant in Banglalore, India, before coming to the UK five years ago.
Since being in the UK, he has worked at, amongst other places, Chutney Mary's and Chalky's in Piccadilly.
He has cooked for many famous guests, including our very own Prime Minister.