Menu: Chef's Recommendations

Satkora

Chicken or lamb cooked with the satkora fruit (Bengali lemon) and our own blend of spices. From the Sylhet region in Bangladesh


Noorjahani

Pieces of chicken or lamb marinated, then cooked with yoghurt, cream, roasted onions, capsicum and tomato


Shah Jahan's Last Stew

Boneless lamb marinated in yoghurt with mace, cardamom and peach cooked to a mild to medium spice taste. Another dish inspired by the Parsees, whose Persian influence is instantly identifiable by the use of fruit

£8.95

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Chicken Handi Lazeez

Boneless pieces of chicken sautéed and simmered in their own juice with aromatic chillies, cardamom and saffron. Created by the personal chefs of Nawab Asaf-ud-Daulat, father of Dum Pukth cuisine

£9.95

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Badami

The name of this dish comes from the combined use of saffron, cashew nuts, pistachios and almonds. A rich, almost sweet sauce that is flavoursome but not hot. A good introduction to Indian food


Roop Chanda

The Bengali pomfret whole fish on the bone extravagantly spiced with whole red chillies, lemon juice, fresh herbs and spices

£10.95

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Sag And Salmon

Fresh Scottish salmon, chargrilled in the tandoor with lemon juice, ginger and carom seeds and served with a bed of lightly spiced spinach

£11.95

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Kofta Curry

Mince meat balls cooked in medium spiced sauce

£11.95

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Bombay Bater

Two whole quails rubbed with lemon juice in a marinade of almond, pistachio and cashew nut paste, then cooked in the tandoor and finished with cooked spiced potatoes

£11.95

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Bater Bhuna

Two whole quails cooked with finely chopped onions, peppers and tomatoes in a medium spicy sauce

£12.95

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Lamb Chops And Sag Chana

Lamb chops cooked with spicy chickpeas and spinach

£12.95

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King Prawn Dhania Masala

Coriander is used in large quantity in this bright green curry paste. Native to Kerala, on India's south-west coast

£13.95

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Mixed Seafood Curry

King prawns, prawns, salmon fillet and mussels cooked with delicate spices and coconut milk

£14.95

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