A very aromatic medium hot dish. Cooked with cinnamon, cloves and bay leaf sauce, topped with cucumber, tomatoes and a mint dressing.

A strong medium dish. Marinated chicken or lamb, chopped into small pieces and cooked in tandoori spices and a lot of fried and roasted garlic.

A hot dish cooked in a light sauce with a combination of spices, fenugreek leaves and flaked chillies.

A classic dish of Bangladesh. Cooked with medium to hot spices, extra garlic, coriander and green chillies. A true Bengal classic.

Cooked in a light mango pulp sauce and strong spices with a hint of green chillies to create a unique flavour.

classic dish of Bangladesh. Cooked with medium to hot spices, extra garlic, coriander and green chillies. A true Bengal classic.

An acquired taste, cooked with a generous amount of fenugreek, coriander and bay leaves. The ‘Marmite’ of curries!

Not for the faint hearted - a dish that needs no introduction. If you are familar with the Naga chilli you will know that this is a very hot dish.

An ancient classic originating from Persia. This hot, sweet and sour dish is perfectly balanced in flavour and richness

This is an extremely hot fiery dish. A very well known dish for the spice extremists. Particularly those who want to push the boundaries of spice tolerance. Please order with caution!

Nicknamed the Indian lasagna, where east meets the west but with a kick. A unique experience if you are accustomed to the traditional version.

Strips of onions, green and red peppers and green chillies cooked with fried garlic to create a medium to hot dish of a dry consistency.

A classic favourite, medium dish cooked with a generous amount of spinach and fried garlic.

Cubes of chicken marinated and barbecued in the tandoori clay oven. Then cooked in medium hot spices, green chillies, coriander, cinnamon and bay leaf sauce.

Cooked with tangy citron fruit creating a unique spicy bitter flavour, a favourite classic Bengali summer dish.