A flavoured combination of crabmeat prepared with coconut, chopped coriander leaves, mustard seeds, tomatoes and onions finished with lemon juice.

Soft Indian cheese marinated in yoghurt, spices & mustard and cooked in the tandoor.

Diced chicken marinated in lemon and yoghurt mixed with rich spices cooked in clay oven.

Light spiced with garlic and mint coated in breadcrumbs.

Prawn in cocktail sauce with lettuce on top and crushed ice at bottom.

Marinated King Prawns with mace cardamom lemon juice, ginger, and garlic with cooked sesame seeds and breadcrumbs.

Pink salmon cooked in a lightly spiced mixture with finely chopped onion, coriander, garlic and herbs, wrapped in a filo pastry then deep fried.

Combination of onion bhaji, vegetable somosa, aloo chop & butter aubergine.

Chicken in cocktail sauce with hint sweetness, fried tomatoes and sweetcorn (Chef's own recipe).

Delicately flavoured fish roasted in clay oven.

Chicken chops, lightly seasoned mince coated in finely mashed potatoes and bread crumbs. Lamb chops marinated in spices and yoghurt, chicken tikka marinated in natural yoghurt, mixed with rich spices and malai paneer, home cooked cheese.

Spinach cooked with coconut and mint chopped coriander and sweet butter (Chef's own recipe).

Fillet duck garnished with onion, tomato and green peppers, cooked in the tandoori oven.

Lamb chops marinated in yoghurt and spice cooked in clay oven.

Finely chopped onions cooked in specially prepared butter lentils and aubergines lightly spiced.

Minced meat stuffed in mushrooms & breadcrumbs.

King prawns marinated in lemon and yoghurt seasoned with an assortment of spices and cooked in a clay oven (one whole king prawn).

Triangular shaped crispy fried pastry stuffed with fresh vegetable and coriander.

Florets of broccoli and cauliflower combined with thyme and milk cake pimentos, black olives and ginger grilled in the tandoor.

Prawns cooked with a rich exotic sauce and coriander served with light pastry.

Invented in a 1980 by a famous but unknown British curry house chef. We present our own spice and recipe to make succulent chicken tikka in smooth masala cooked in a creamy sauce with almond coconut and pistachio. A hint of sweetness.

Large King prawns cooked in very mild exotic spices. Triangular shaped king prawns in mild sauce decorated with salad.

A traditional Mughlai kurma prepared with boneless chicken served in a masala of ground cashews, onions, yoghurt and flavoured with mild spices and fresh coriander.

A selection of chicken & lamb tikka, tandoori chicken and homemade cottage cheese with a rich creamy sauce.

Mixed vegetables (potatoes, mushrooms, beans, peas, cabbage, carrot, cauliflower and broccoli) cooked in a very mild sauce.

Salmon cooked with coconut, almond, creamy sauce to give a hint of sweetness and rose flavoured.

A chicken breast cooked with green pepper, diced onion, exotic mild spices and whole cumin.

This dish is respectfully named after Nawab Wajid Ali, the most famous of the Moghul connoisseurs. His chef who found the master bored by all earlier creations created the dish. Breast of chicken was stuffed with fresh pomegranates, mint, cheese and onions then braised in its juices in a unique orange & saffron gravy.

Chicken breast stuffed with minced meat, cooked in pure ghee with almond, tamarind, sultana and fresh cream. Tangy and sweet.

Diced pieces of chicken breast marinated with freshly ground herbs and spices. Garnished with freshly tangy oranges, coconut and fresh cream.

Minced meat balls cooked as kurma style.

Chicken tikka simmered in creamy tomatoes, butter and creamy sauce. Flavoured with dry fenugreek leaves.

An exotic professional picatta of lamb simmered gently in aromatic gravy of cashew nuts, almonds and saffron, tinged with ground cardamom and garnished mint leaves.

Prawns cooked with coconut, almond and creamy sauce to give a hint of sweetness.

Full tandoori combination served in a mild creamy sauce & served on a sizzler.

Supreme pieces of chicken, non-spicy garnished with onion, tomatoes and green peppers.

Fillet chicken breast marinated for many hours with freshly ground herbs and spices garnished with specially prepared sweet and sour sauce.

Fish marinated in lemon and natural yoghurt and exotic spices served in the procedure of tandoori dishes.

Half chicken on the bone marinated in yoghurt, garlic, ginger and exotic spices.

A selection of chicken and lamb tikka, tandoori chicken and homemade cottage cheese.

Whole large king prawns barbecued and garnished with onions and green peppers.

Bangladeshi seasonal fresh water fish fillet prepared with great care, delicately flavoured fish roasted in clay oven.

A South Indian curry which is highly flavoured spices and fairly hot. Prepared using coconut, making it typically a Goan speciality.

Barbecued pieces of chicken cooked with fresh garlic and chilli sauce with crisp red chillies.

Prawns cooked to our mother's recipe with courgettes or Bangladeshi pumpkin when available. Very delicately spiced just like mothers make it at home.

Specially selected Bangladeshi fresh water fish fillet. Ayre (catfish) prepared with great care grated onions, green chilli, garlic, coriander and some light spices to keep the natural taste. Cooked with mustard oil and served saucy.

King prawns cooked in lightly spiced dry sauce with curry leaves, fresh chilli, coriander, ginger, onion and garlic.

Dry lamb cooked with fresh coconut & black pepper, simmered in unique herbs. Highly recommended.

Fish balls cooked with fresh coriander leaves, tomatoes, green peppers and various herbs & spices.

Baby lamb shank cooked as mother's recipe. Medium spiced and highly recommended.

Whole king prawns cooked on the shell, highly flavoured, garnished with onions and peppers and mixed with courgettes. Served in an iron korai.

Chicken or lamb cooked in a fruity masala sauce with tomatoes and onion, in an exotic combination of several herbs and spices; quite spicy, medium strength.

Meat balls cooked in a highly flavoured sauce with coriander, garlic and mustard, served in an iron korai.

Mixed vegetables prepared in spicy sauce of diced onions, diced capsicums, green chilli and then garnished with spring onions and a sparkle of fresh coriander.

Exquisite Punjabi country fair of tender chicken tikka braised in a spicy masala of garlic, ginger, onion and tomatoes with tempering of crushed coriander seeds.

Highly flavoured fish, cooked with fresh coriander leaves, tomatoes, green peppers and various herbs & spices - medium.

King prawns cooked in lightly spiced spinach, garlic, onion, green chilli, fenugreek and fresh chopped coriander.

Soft Indian cheese cooked with rice, fried in a very light spice served with vegetarian curry and salad.

Combination of all mixed Biryani (chicken, lamb, king prawn and vegetables). Served with vegetable curry, yoghurt and salad.

King prawns cooked with rice, fried in very light spice. Served with a medium strength vegetable curry and salad.

Mushrooms with shredded home made cheese, black seed and cream.

Assorted vegetables stir fried with garlic, fenugree, onion and very light spices.

Sweetcorn and button mushrooms in a mild sauce.

Spinach and potatoes stir-fried with onion, garlic, light spices and chopped coriander.

Chickpeas cooked with soya sauce, yoghurt and mango powder (Chef's own recipe).

Cubes of butter and soft aubergines simmered in spiced tomatoes and onion masala, topped with golden fried cashew nuts.

Stir fried garlic and green beans.

Button mushrooms stir fried with chopped onion, garlic and spices.

Mixed lentils cooked with fresh green chillies, onion, garlic, fenugreek, fresh chopped coriander and spices.

Aubergines lightly fried with garlic, mustard seed, herbs and dry spicy tangy sauce.

A mixture of seasonal vegetables cooked in spicy sauce - medium strength.

Potatoes and cauliflower delicately stir fried with peeled tomatoes, garlic and coriander, dry and of medium strength.

Lentils with cream and butter.

Chickpeas cooked with garlic and a dry spicy sauce.

Potatoes and chickpeas cooked in a dry spicy sauce with coriander.

Spinach stir fried with onions and garlic.

A mixture of sensational vegetables cooked with coconut, almonds and a very mild but rich creamy sauce.

A cauliflower stir fried with onion, herbs and a dry spicy sauce.

Potatoes cooked in a tangy rich creamy sauce. Hint of sweetness.

Potatoes lightly spiced with garlic, fenugreek and coriander.

A mixed lentil preparation made into an exotic dish with tampering of garlic, ginger, butter and whole red chillies.

Goan style potatoes in coconut and sweet and sour sauce.

Okra delicately stir fried with garlic, onion, coriander and ground spices.

Steamed basmati rice. Perfect companion for any dish.

Fragrant basmati rice cooked with butter, saffron, milk and cardamom.

Pilau rice cooked with sultanas, coconut, and almonds to give a hint of sweetness.

Pilau rice with mushrooms and various herbs.

Steamed basmati rice with coconut.

Pilau rice cooked with egg, onion and peas.

Fragrant basmati rice cooked with lemon and herbs.

Plain fragrant boiled rice cooked with egg.

Lightly spiced minced meat cooked with pilau rice and coriander.

Pilau rice fried with peas and onion.

Pilau rice cooked with banana, coconut, cashew nuts and egg to give a hint of sweetness.

Leavened bread baked in the clay oven.

Very lightly spiced vegetables stuffed in bread. Baked in the clay oven.

Stuffed with garlic and coriander, baked in the clay oven.

Leavened bread stuffed with spicy minced meat and coriander, baked in the clay oven.

Leavened bread stuffed with onion, baked in the clay oven.

Leavened bread stuffed with coconut, almonds and other mixed fruits to give a hint of sweetness. Baked in the clay oven.

Butter-fried bread stuffed with vegetables.

Plain white bread baked in the clay oven.

Mixed green leaves with tomatoes, cucumber, peas and olive oil.

Combination of mint and tamarind sauce, sweet mango chutney, mixed pickle, onion salad and sweet coconut.