Bengal Flame Chicken

A hot curry cooked with new potatoes in a special chilli sauce. (Madras or Vindaloo).


Crocodile Tears

Chunks of chicken breast in spicy marinade of dill, fennel, honey, roasted in tandoor with shallots, bell peppers and cherry tomatoes, finished with a sweet pineapple sauce.


Weeping Tiger

Succulent whole tiger king prawns with shell, cooked in a pan with a variety of spices, including liqueur, releasing aromatic flavours.


Silasala Chicken

Slices of spring chicken or spring lamb, marinated in famous Bengal shatkora citrus sauce, grilled in the tandoori oven, cooked with cherry tomatoes, green peppers, onions in a special gravy, well spiced.



Pieces of chicken breast cooked with garlic, ginger, onions, home made cheese and fresh cream with a touch of sweetness.


Lamb Nehari

Medium delicately flavoured with ginger, garlic, curry leaves, spring onions, coriander, chick peas and topped with roasted red chilli.


King Prawn Pumpkin

A very popular dish in Bangladesh, cooked with Tandoori king prawns, prepared with garlic, spring onions, green herbs and medium spiced.


Drunken Duck

Crispy duck cooked in spices with fresh garlic, ginger, bell peppers, red chillies and liqueur.


West Meets East

King prawns from the Bay of Bengal, treated with lime and turmeric tossed in pepper, onion and fennel masala, tempered with curry and fenugreek leaves.


Purple Tiger

Tangy parsi style of Prawn Massala using a combination of tiger king prawns, aubergines and green coriander sauce.


Sam Special

Chicken, lamb and king prawn prepared with ginger, garlic, black pepper, cinnamon stick, garam masala, coriander, spring onions served in a rich, thick, spicy sauce.


Eastern Punch Chicken

Prepared hot chettinad (South Indian) chicken curry with lots of fresh coriander, green chilli, black pepper and sweet sundried pineapple.


Eastern Punch Lamb

Prepared hot chettinad (South Indian) lamb curry with lots of fresh coriander, green chilli, black pepper and sweet sundried pineapple.


Gost Katta Masala

Tender pieces of lamb, cooked in brown onions and green chilies.