JUNGLI MAANS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £11.50

Venison cooked with flat beans in a special recipe


GUINEA FOWL BILASH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £12.50

Guinea fowl cooked on the bone with herbs in a traditional Bengal style recipe


JHOLSANO MOJADAR SQUAB   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £12.90

Squab's rich, dark meat of a delicate texture is a true delicacy. Marinated with Tandoori masala sauce and grilled over charcoal fire in the earthen oven. Garnished with fresh onion, coriander, red/green peppers and tomatoes. Served with salad


MURGH - E - MASALA  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £11.90

Breast of chicken is stuffed with vegetable and steam-cooked in medium spiced sauce


HARA MURGH TIKKA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £11.90

Chicken supreme stuffed with chopped mushrooms, ginger, coriander and chillies in green mustard medium-strength sauce. Served with Pilau rice and salad


MURGH - E - KALIA  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £12.90

An exceptional chicken dish from East India. Cooked in a blend of Bengal spices, enhanced with black pepper, this dish is prepared home-style with a hint of tomato


MEHEK'S CHICKEN SPECIAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £13.90

Chicken cooked in chef's special mild sauce, served with Pilau rice and salad


HAASH HAYDERABADI  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £9.90

Succulent duck marinated in a rich and aromatic mixture of exotic spices, sesame seeds, coconut and peanut, and tempered with mustard


SUKHI DUCK  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £11.20

Pieces of cubed fresh duck cooked in chef's own recipe and served on a banana leaf base garnished with red onion rings, salad and tomatoes. A hot but tasty dish


TANDOORI KING PRAWN MASALA    . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £13.70

King prawns cooked with tandoori masala sauce and a touch of fresh cream. Mild in flavour


BORO CHINGRI PARDANASHI   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £15.50

King prawns cooked Goan style, stuffed in a baby coconut shell and sealed with wheat flour. The preparation is then grilled in high flame for a marvellous aromatic flavour


AK-BARI LAMB SHANK  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £12.50
Chef's signature dish.

A fashionable bony cut from the end of the leg — deliciously tender and flavoursome with hints of cinnamon