Strength of dishes
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This dish captures the exquisite flavour of king sized prawns roasted in tandoor on skewers. Cooked to our own recipe in mild spices with fresh cream and a touch of butter. A most tasteful dish.
Tandoori baked kingsized prawns cooked in thick spicy sauce with tomatoes, onions,green peppers, fresh ground spices, herbs and fresh coriander.
Tandoori baked Icing sized prawns stir-fried in a medium spiced sauce, garnished with French beans, tomatoes and fresh green herbs. A truly delicious dish.
King sized prawns cooked with chunks of aubergine (egg plant) with chef's own recipe, fresh herbs and coriander to taste slightly hot, cooked home-style.
King sized prawns mildly spiced,cooked with butter and ground almonds in a rich creamy sauce.
King sized prawns cooked with garlic, onions,tomato, spices, fresh herbs and coriander.
A pleasant surprise. King sized prawns cooked home-style to chef's liking.
King sized prawns delicately spiced, cooked with onions,green peppers and tomatoes with a tinge of vinegar and lemon juice. Choice of hot or medium strength.
An authentic dish of the Bengal,cooked home style slightly hot. A must for people who delight in fish cuisine. Served with pulau rice.
Pan-fried salmon steak cooked with garlic, onions, tomato, spices, fresh herbs and coriander.
Fresh salmon in a classic marinade of crushed black pepper, ginger and garlic. Pan-fried and simmered with makhani sauce. A delicate mild dish.
Fillet of fish coated with turmeric, pan-fried and then simmered in a slightly hot and spicy sauce with quartered potatoes. A traditional Bengali dish.
An authentic fishcake dish from the Sylhet region of Bangladesh. Cooked with onions, tomato, curry leaves and other selected spices and fresh herbs. Simply tasty.
This mollee is a favourite among Anglo-Indians - lovers of rich creamy dishes having a thick coconut base sauce, cooked with carefully selected spices and curry leaves. Mild and mouthwatering flavour.