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STARTERS

1. pakora - deep fried onion and lentil cake
2. mussel broth - north sea mussels served in their shells, in a creamy white wine and turmeric broth
3. chingri thetul - super size king prawns, marinated in tamarind and honey puree
4. gausht phita - minced lamb and spring onions encased in home-made bread, served with mixed salad
5. murgh paapiya - finely chopped chicken breast seasoned, breadcrumbed, deep fried and served with tomato chutney and salad
6. kakra - white crab meat pan fried with spring onions, garlic and turmeric and desiccated coconut
7. chingri shemai - bengal prawns marinated in lime leaves and freshly ground condiments, coated in vermicelli and deep fried to perfection, served with a spicy fruit relish from the tandoor - all served with salad garnish and appropriate dipping sauce unless otherwise indicated
8. monk tawa - char-grilled monkfish seasoned with ground nutmeg, crushed mustard seeds and fresh herbs, served with courgette, baby potatoes, broccoli and peppers, garnished with fresh coriander
9. sheesh kebab - highly spiced, skewered, smoked minced lamb
10. shaabzi pura (without salad garnish) - grilled mixed vegetables with crushed spices, served with home made dip
11. haash pura - duck breast marinated in spiced yoghurt and char-grilled
12. murgh tandoori (tandoori chicken) - India's foremost offering to world cuisine
13. chingri tandoori - bengal prawns marinated in spiced yoghurt, skewered and tandoored
14. baby lamb chops - Chefs speciality of marinated lamb chops
15. gausht/murgh tikka - skewers of chicken or lamb marinated in spiced, seasoned fresh yoghurt
16. murgh pura - chargrilled chicken breast seasoned with nutmeg, garlic and ginger paste and a hint of chilli
    
    

MAINS - POULTRY

1. murgh char dhall - Bangladeshi adaptation of this Persian original - cubed chicken breast cooked with four kinds of lentils
2. murgh tikka masala - spicy char-grilled chicken finished in a tomato, ground almond and coconut sauce
3. murgh mirch - chicken breast cooked with coriander, green chillis and garam masala, garnished with dried chillies and peppers
4. murgh kurma - chicken breast, cooked in a mild creamy sauce with raisins, coconut, almond, pistachios and garnished with parsley and peppers
5. roshny murgh - chicken with garlic flakes, peppers, medium spiced with fresh tomatoes and coriander
6. raj haash - chefs special of diced duck with baby potatoes cooked in a medium hot spicy sauce
   
   

MAINS - MEAT

1. raan ke guddas - a unique preparation of slow cooked, whole tender lamb shank marinated in a mix of spices
2. gausht saag - boned lamb portions cooked with fresh spinach, chillies and garlic in a medium hot sauce
3. gausht jalfreizi - highly spiced lamb cooked with fresh green chillies, ginger, peppers, tomatoes, coriander, onions
4. gausht sheem - a medium hot dish of lamb and broad beans cooked in a distinctive lamb and onion base stock
5. dhania gausht - lamb cooked slowly in its own stock with roasted coriander and garlic flakes
6. bangla steak - prime beef seasoned with an exquisite array of oriental herbs and condiments, char grilled to perfection, served with vegetable of the day and homemade tangy gravy
7. gausht patarathi - strips of lamb with white cabbage, red peppers, corn flower, slow cooked in lamb stock
   
   

SEAFOOD

1. tuna tonna - tuna steak marinated with fresh lime, ginger root, ground herbs and spices, served with vegetables
2. aiyr maas - mashed fresh water fish (aiyr) from bangladesh, with plumb tomatoes, turmeric, fresh chillies, coriander and curry leaves, served in courgette rings, garnished with dried chilli and parsley
3. salmon jamdani - pan fried salmon, simmered in beetroot juice seasoned with nutmeg, ground spice and tempered with fresh chillies
4. cod noyonmoni - a unique combination of fresh cod, lightly spiced and cooked in a tomato based sauce with lime leaves, ground, roasted and fresh green chilies with black & green olives
5. chingri jhool - king prawns cooked with onions, roasted chillis, fresh chillis, fish stock, black & green olives, garlic flakes and garnished with beetroot and fresh coriander
6. bejaly trout - steamed whole river trout seasoned with spices and herbs - served with salad
   
   

VEGETABLE SIDE DISHES

1. fresh asparagus - premium asparagus delicately prepared with garlic, fenugreek leaves and a
2. bengal aloo - spicy potato wedges cooked with crushed seeds and turmeric powder
3. shobzi mix - assorted seasonal vegetables prepared with ground spices, peppers, fenugreek and fresh chilli
4. courgettes bhaji - lightly spiced and stir-fried courgettes with a dash of fresh ginger and vegetable oil
5. char tarka dhall - classic dish of mixed lentils prepared with garlic, cumin and mustard seeds
6. kumbi sheem - button mushrooms with broad beans, stir-fried with ground spices in a spicy, onion based gravy
7. saag bhaji - fresh spinach pan-fried with garlic, cumin and mustard seeds
8. kodu - Slow cooked sweet succulent pumpkin with cumin and fennel seeds
9. polak panir walla - creamy spinach with cheese and almonds
   
   

RICE & BREAD

1. pilau rice - fragrant, aromatic Himalayan basmati rice
2. boiled rice - lightly salted boiled long grain rice
3. motor rice - basmati rice cooked with fried onions and peas
4. khumbi rice - basmati rice with mushrooms
5. plain naan - fluffy, lightly salted flat bread, made from self-raising flour
6. keema naan - stuffed with minced, spiced lamb
7. peshwari naan - a sweet naan bread with almonds, raisins and desiccated coconut
8. roshun naan - naan bread with fresh garlic, coriander and dried parsley
9. chapatti - flat round unleavened bread made with plain flower
10. plain paratha - light, flaky, shallow-fried bread
11. aloo paratha - shallow fried flat bread stuffed with lightly spiced mashed potato
    
    

SALADS

1. tomato salad - sliced and dressed with mustard oil, fresh herbs and black & green olives
2. bangla salad - mixed salad dressed with fresh chillis, coriander leaves, mustard oil and fresh lime juice
   
   

We do not use any artificial colourings.