Strength of dishes
Image of dish
A tantalising starter of diced cold spiced chicken or vegetable mixed with fresh salad and a sprinkle of fresh green peppers.
Pounded giant tiger prawns flavoured with spices and fresh herbs pan-fried.
Marinated salmon steak with Chefs own spices. Sprinkled with turmeric and rock salt, pan-fried and garnished with fried onions and coriander.
Typical Bangladeshi street fare. Pounded potatoes spiced with finely chopped fresh green chilli, onions and fresh coriander. Tossed in vermicelli and fried crisp.
Tender pieces of diced chicken, marinated with spices, cooked over charcoal on skewers with tomatoes, onions and fresh green peppers in tandoor.
Diced boneless spring chicken marinated and mildly seasoned and roasted in tandoor on skewers.
Diced pieces of chicken prepared in a sweet and sour sauce, served on a crispy yoghurt bread. A most popular starter.
Succulent chicken piece marinated in fresh ground spices and herbs roasted in tandoor on skewers.
Tender cubes of chicken breast marinated in spicy batter and fried crisp.
Lamb chops marinated in several spices cooked over charcoal on skewer in tandoor. Served with salad and dips.
On the bone chicken niblets marinated in spices and herbs cooked over charcoal on skewers in tandoor.
An old favourite. Hard boiled egg wrapped with tender minced lamb deep fried. Served with salad and dips.
Minced breast of chicken seasoned with onions, fresh mint and a touch of ground spices, roasted in tandoor on skewers.
Tender chicken and minced lamb seasoned with onions, fresh mint and a touch of ground spices, roasted in tandoor on skewers.
Tender fillet of lamb cooked together with fresh green peppers, tomatoes and onions skewered over charcoal. A very tasty starter.
King sized prawns cooked in tamarind juice, served on a delicate crispy yoghurt bread.
King sized prawns gently spiced, cooked in a sweet and sour sauce, served on a delicate crispy yoghurt bread.
King sized prawns marinated in garam masala and a dozen herbs, skewered over charcoal.
Prawns cooked in thick spicy sauce, with fresh tomatoes, onions and flavoured with fresh green herbs, served on a delicate crispy yoghurt bread.
A traditional Bengali recipe from India's northeast. Chickpeas tossed in tamarind and garam masala stir-fried with onions and tomato with fresh chilli and coriander. Served on a delicate crispy yoghurt bread.
Fresh pepper filled with lightly spiced tender minced lamb or vegetables.
Thin envelope of pastry filled with lightly spiced minced lamb or vegetables.
Diced onions and fresh mixed vegetables seasoned with spices and fresh green herbs, fried crisp.