Menu: Chef's Special Dishes


These traditional dishes originated in Hydrabad. They are cooked with tamarind sauce for flavour, special kashmiri spices and herbs in thick sauce


These traditional dishes were a favourite of the moghul emperors of the past in India. Cooked with spices, herbs, almond, coconut, pistachio and yoghurt in a thick sauce. Mouthwatering mild royal dishes


Medium or fairly hot, these traditional dishes originated in Dhaka, Bangladesh. Cooked with unripe mango sauce for flavour and then served with special Bangladeshi herbs for an exquisite taste


Medium or fairly hot, cooked with fresh mango, onion, garlic, ginger, cumin, ground garam masala, delicate herbs and coriander. Served in karahi sizzling hot

Bengal Haldi

Medium to mild, marinated in special yoghurt sauce then cooked with Bangladeshi spices, mixed herbs in a thick sauce

Green Masala

Medium or fairly hot, freshly ground green herbs and spices in an aromatic sauce

Morrisa Tandoori

Medium or fairly hot boneless tandoori chicken, lamb or king prawn cooked with garlic, ginger, silver skin onion, plum tomatoes in exotic thick sauce


Medium or fairly hot cooked with fresh beans, onions, garlic, ginger, spices and herbs served sizzling in Karahi


Cooked with tamarind, garlic, honey, chilli and turmeric in thick sauce


Medium or fairly hot, an exclusive dishes cooked with fresh mange tout, mushroom, onion, plum tomatoes, pepper, olive oil, chef's special spices and herbs in thick sauce


Thin fillets of lamb or chicken marinated in cream, cooked with ground almond, pistachio, cashew nut and yoghurt. Very mild flavoured dish

Butter Chicken

Mild, cooked in butter with mild gravy



Boro Chingri Malai

Mild and smooth. King prawn cooked with onion, garlic, almond, cream, coconut and chef's special recipe



Bengal Fish Sizzler

Dry and medium hot. Freshly made mixed spices and herbs with marinated off the bone fish grilled and served in sizzler with onion anf peppers



Bombay Fish Curry

Tender pieces of off the bone fish cooked with onion, garlic, tamarind, coriander and chef's own recipe. A mouth watering highly recommended fish dish



Bengal Rupchanda Bhuna

Medium or fairly hot. Chef's own special mix of spices and herbs. Whole on the bone fish cooked with homemade fresh spices and coriander in thick sauce




Tender pieces with fresh spices, mango puree, almond, coconut and cream creating a delicious sauce with mango flavour. Mild, highly recommended


Chicken or lamb cooked with fresh ginger and fresh spices creating a medium hot dish


A classic hot dish originated from Syhlet in Bangladesh cooked with fresh Bangladeshi naga chillies in chef's special bhuna sauce

Garlic Chilli

Cooked with fresh garlic, ginger, chilli pickle and chef's special recipe