We have created a special menu to cater for those with an adventurous palate. This menu changes every month providing a continous variety of mouthwatering dishes .

Kerala Style Chicken with spicy Sylhety Prawns
A modern fusion dish created using cooking styles from India and North Bangladesh. Fresh fillets of chicken are first marinated then barbequed in the Tandoori oven. The chicken is then cooked in a sauce with fresh chili, spring onions, coriander to create a thick, rich curry. To this curry a collection of spicy prawns, cooked in a traditional Bengali style using bird eyes chili, coriander, ginger and spices, is added to finish the dish off.

Chicken Tikka Piri Piri.
A fusion dish with cooking styles from the North of India and the costal areas of Goa. Barbequed pieces of marinated chicken are cooked in a spicy, sweet and sour sauce containing banana and litchi.

Methi Ghosht (lamb).
A classic Pakistani dish. Fresh fillets of lamb are added to spices that have been roasted first to release extra flavour. After the lamb has been coated with these spices, generous amounts of methi (fenugreek) and cayenne pepper are added. The finished curry is thick and slightly tangy to taste.

Goanese Chicken/Lamb/King Prawn.
A choice of these meats is marinated overnight in Indian spices. After being cooked in the Tandoori the meat is then cooked in a sauce containing fresh spinach, chili and then thickened using coconut milk and cream

Barbeque Chicken/ lamb/ King prawn.
A choice of these meats is marinated overnight with Indian and Thai spices. Then cooked in the Tandoori oven and served on a sizzling platter with a choice of topping including mushroom or spinach bhaji.

Mogul Chicken Korma.
Fresh fillets of chicken are cooked in a rich creamy sauce containing coconut, cream, yoghurt, and lemon and mango pulp. The whole curry is treated with rose water to give it a fresh and aromatic finish.

Lamb Tikka Rezela.
Barbequed fillets of lamb are cooked in a spicy sauce with fresh green chili, Indian spices, spring onion and coriander. The whole dish is then treated with natural yoghurt to give the dish a rich, thick finish.