Giant freshwater prawns pan fried and buried in a garlic and white wine chutney

Giant freshwater prawns on a lemongrass brochette, pan fried with garlic butter

Lightly spiced potato mash, served on a bed of sautéed garlic and mushroom

Potato patties flavoured with mustard and tomato served with tamarind sauce

Balsamic Mediterranean red, char-roasted and filled with a selection of rich stuffings. A choice of chicken, lamb, prawn or vegetable

Strips or chicken, mixed Mediterranean peppers, sautéed onion and sun blushed tomatoes tossed in a sharp blend of spices. Complimented by a continental style mixed leaf salad.

Confit lamb shank accompanied by a roast garlic and pumpkin Bhuna, finished off with a fresh mint and coriander dressing. Served with paratha.

Pan-fried fillet of sea bass served on a bed of sautéed spinach and red pepper accompanied by cumin new potatoes. Drizzled with a vine cherry tomato and fish broth. Served with boiled rice.

Saffron king prawns laced with cumin and coriander. Immersed in a heady lemon and red onion sauce.

Marinated lamb cooked to a medium strength with a tocuh of traditional Indian pickle. Served with pillau rice.

Marinated lamb or chicken in a mustard and cinnamon sauce, producing a very rich though slightly fiery sauce. Served with pillau rice.

Melt in your mouth neck of lamb in a rich chana dhal and ginger stew, drizzled with fresh lemon juice. Served with pillau rice.

Bite sized chicken or lamb cooked in soya, sun dried chilli and garlic sauce with green peppers and onion. Served with pillau rice.

Tender breast in a tantilizing mint, yoghurt and garam massala sauce. Tempered with garlic and ginger. Served with pillau rice.

Velveted chicken in an incisive coriander, garlic, ginger and chicken stock sauce, cooked with herbs without any spice. Served with pillau rice.

Marinated meeats or seafood char-grilled in a tandoori oven and immersed in an opulent, creamy almond sauce. Mild to taste.

Combination of saffron, mixed nuts with a velvety cream and yoghurt sauce. A good introduction to Indian food.

Mushroom sauce of a complex nature, an explosion of flavours releasing at first a mellow sweetnees promptly followed by subdued kick of spice finished off by a pleasurable tang

Mixed peppers and onions in a medium strength sauce finished off with crunch green chillies. A firm favourite for one who prefers a more challenging dish.

Char-roasted meats cooked in a fresh garlic sauce, with coriander leaves and crisp fresh chillies.

A classic Sylhety favourite. Succulent pieces of lamb in a medium strength yoghurt and podina sauce producing a sharp mint finish.

Strips of tandoori chicken laced with a silky plum tomato and makhon sauce. A refined and elegant dish.

Tender strips of chicken in a rich tomato and minced lamb ragout.

The traditional basic curry, served at desired strengths: Madras, Vindaloo, Tindaloo, Phall

Sweet, creamy, coconut sauce

A flowing medium strength sauce cooked with pineapple

A Parsee dish originating from western India. A combination of lentil sauce with pineapple, producing a sweet, sour and slightly hot sauce

A fairly condensed tomato and onion sauce, with a squeeze of fresh lemon - fairly hot with a sweet and sour finish

Tomato and onion sauce simmered until the meat is tender and the sauce is well reduced

A speciality originating from Kashmir, the mountainous province in India. A rich bhuna style sauce complimented by a garlic, tomato, onion and coriander sambal

Crisp, chunky cut onions and capsicum dressed in a reduced strength onion gravy

Sautéed spinach and garlic blended with a reduced sauce - a must amongst connoisseurs

Very rich in taste, served usually at medium strength. Cooked and served in an iron dish.

Spinach and Potato

Spinach and Indian Cheese

Cauliflower and Potato

Potatoes

Chickpeas

Okra

Aubergine

Lentils