These delightful speciality dishes are the fruition of the labours of our chefs. Their specialist touch is born from years of experience and each dish bears the signature taste of our master chef.
Tender Chicken tikka strips cooked with mushroom & peppers in a fairly hot tamarind sauce.
Slow pot roast lamb shank, spiced and seasoned with an aromatic herbs and spices. A magnificent dish truly fit for Kings.
A great tilapia river fish from Bangladesh cooked in a very delectable sauce with tomatoes and curry leave.
Lamb cooked with aromatic herbs and spices with coconut and red chillies.
Roasted king prawns cooked in a reduced sauce of mustard seeds, fennel, bay-leaf and cinnamon with green peppers and onion.
(Hot and spicy) lanb of the bone cooked in handi oven over a slow fire with yogurt, sun-dry red chillies rich spices.
Duck cooked in a special masala sauce with mango.
Barbecued pieces of chicken cooked in a fresh garlic and chilli sauce with coriander and crisp green chilli.
King Prawn cooked with fresh green chillies, curry leaves, mustard seeds, mixed spices and coconut cream.
Tandoori chicken, chicken tikka, lamb tikka, and Sheek kebab cooked in a thick masala sauce with red and green chillies.
Breast of duck marinated with mixed herbs and spices ; roasted in tandoori oven. Sliced in to thin strips cooked with chef’s own special tamarind masala sauce. Fairly hot!
Lamb cooked with fresh garlic and mint in a spicy thick sauce.
Diced deboned meat cooked to golden brown in sliced onions, ginger and garlic in a thick sauce.
Chicken cooked with beans in a delicately spiced sauce, Bengali's favourite.
Breast of Crab cooked with touch of garlic in a medium sauce.
Diced pieces of chicken or lamb cooked in a slightly hot and sour pickle sauce