Minced meat stuffed in mushrooms & breadcrumbs.

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

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

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

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

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

Lamb chops marinated in yoghurt and spice cooked 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.

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

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

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

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

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

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

Delicately flavoured fish roasted in clay oven.

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

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

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

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

Light spiced with garlic and mint coated in breadcrumbs.

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.

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

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.

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

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

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

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

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.

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

Minced meat balls cooked as kurma style.

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

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

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

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

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.

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

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

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

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

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

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

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.

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

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.

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.

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.

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.

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

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

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

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

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

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

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

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

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.

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

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

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

Chickpeas cooked with garlic and a dry spicy sauce.

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

Lentils with cream and butter.

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

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

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

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

Potatoes lightly spiced with garlic, fenugreek and coriander.

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

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

Spinach stir fried with onions and garlic.

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

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

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

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

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

Stir fried garlic and green beans.

Goan style potatoes in coconut and sweet and sour sauce.

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

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

Sweetcorn and button mushrooms in a mild sauce.

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

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

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

Plain white bread 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.

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

Steamed basmati rice. Perfect companion for any dish.

Plain fragrant boiled rice cooked with egg.

Butter-fried bread stuffed with vegetables.

Leavened bread baked in the clay oven.

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

Pilau rice with mushrooms and various herbs.

Fragrant basmati rice cooked with lemon and herbs.

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

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

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

Pilau rice fried with peas and onion.

Lightly spiced minced meat cooked with pilau rice and coriander.

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

Pilau rice cooked with egg, onion and peas.

Steamed basmati rice with coconut.

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