Kolkata Specialities

Karachi Chicken or Lamb
An authentic dish with a wonderfully flavoured sauce. Served with Jafraini Rice.

7.40

Chicken Green Massala
A very special dish with a Southern green sauce. Ricotta cheese, golden raisons, sugar and fresh seeded and chopped green chillies. Served with Stir fried vegetabled with noodles. Served with Jafraini Rice (medium).

8.80

Mughlai Cashew Nut Jhool
Nut pastes were introduced into North Indian cookng by the Moguls - the travellers who provided what was probably the most important outside influence of indian cuisine. This styleof food is famed for its delicate flavours. Served with Jafraini Rice (mild).

8.10

Karahi Lamb
Karahi Lamb cooked with tomato puree, yoghurt, green peppers, herbs and is strongly spiced. Served on a sizzling pan with a plain nan. (fairly hot).

8.15

Mussaman Curry
Unlike its neighbouring countries, Thailand managed to remain free from colonisation by European powers. As a result it’s food has no outside influences. Although the Thai’s have borrowed cooking styles from other countries such as India and China their food is undeniably distinctive. Mussaman Curry originated within the Muslim community in India. Served with Jafraini Rice (mild).

8.20

Balinese Fish Curry
This superb dish mixes the subtle flavours of Cod fish, with fresh red onions and sliced garlic along with cube shrimp paste, celery leaves and chopped fresh chilli. Served with Jafraini Rice (slightly hot).

8.90

Shambal Goreng with Prawns and Chicken
A sensitive dish comprising of Green peppers, tamarind juice, sugar, coconut milk, cream, sliced red onion. Served best with plain boiled rice. (medium).

9.10

Fish Amritsari
Succulent chunks of salmon immersed in an Ajwain and Garam flour batter delicately spiced and deep fried to a rich golden colour. Served with plain boiled rice. (medium).

9.50

Stir Fried Chilli Garlic Prawns
A sintilatingly hot dish, cooked with Garlic, chillies and Green peppers. (fairly hot).

6.90

King Prawn Kufta
A superb dish, minced King Prawn fried to a golden brown and served with Jafraini Rice. Please ask the waiter for a further mouthwatering description (medium).

10.10

Kolkata Machli
A generously portioned dish comprising of salmon fish Shathkora, Naga, a chilli from Bangladesh. (slightly hot) Served with plain rice.

9.20

Chooza Makhani
The perennial favourite of marinades and tandoori cooking. Tandoori grilled chicken tikka simmered in a satin smooth tomato gravy, made with the juices of roasted meats and redolent of Kasoori Methi. Served with Jafraini Rice (medium).

9.10

Dhada Murgh
Punjabi fayre, tender pices of chicken breast cooked with ginger, onions, coriander, fresh herbs and spices. All balanced to producing a splendid dish in a rich thick sauce. Served with plain nan.

8.50

Achaari
Dusted with a fine mango powder. Cooked with caramelised shallots and garnished with pickled onions. Sweet and sour, served with a plain nan. (fairly hot). 

7.20

Stir Fried Vegetables & Noodles
A sweet and delicious asian dish to suit all palettes, suitable for vegetarians. Peppers, onions, mushrooms, baby sweetcorn and crispy noodles in a subtly tangy sauce, seved with egg fried rice.

9.10