Spices Menu (Update 2025)

Meat, poultry or King Prawn marinated in the chef’s own blend of herbs, spices and yoghurt. Then cooked on skewers in our clay tandoori oven served sizzling on a platter with fresh salad and mint yoghurt sauce

A dish of on the bone roasted chicken marinated in yogurt, generously spiced and cooked in the clay oven. Served with fresh salad and mint yoghurt sauce.

Tender lamb chops marinated in yoghurt with herbs and spices then grilled in the tandoor, served on a bed of sizzling onion and coriander.

A combination of tandoori chicken tikka, lamb tikka, sheek kebab, served on a bed of sizzling onion and coriander.

Cooked on a skewer with marinated green pepper, tomato and onion.

Fairly Hot

Very Hot

Extremely Hot

Chicken, Lamb, Prawn and King Prawn cooked with aromatics herbs, ginger, onion and selection of spices.

This revered dish journeyed from Arabia to Hyberabad in the 19th century and was there elevated to art form, Lamb on the bone cooked for hours in a thick sauce which consists of red chilli, garlic and cherry tomato scattered with fried onion and potato

Slow cooked lamb shank, cooked in mustard-yoghurt, lemon juice and mango coconut paste.

Specially baked boneless chicken tikka to spice’s own recipe.

Breast of chicken tikka pieces cooked with a special sauce.

Tender pieces of chicken breast stuffed with minced lamb, cooked in a special masala sauce.

Tender pieces of chicken cooked in butter, coconut, fresh cream and a special sauce. Garnished with mango pulp. Very mild and creamy

Cooked in a pan with garlic, shallots, peppers and Bangladeshi lemon which gives a very distinctive flavour

Fish or chicken breast, marinated and barbecued in the tandoor and cooked again with fresh crushed garlic, ginger, green chilli, coriander, pinch of sugar, cream and spinach. The dish is of distinctive colour, hence the name Hariali (Green)

Marinated chicken or lamb, fire grilled in a clay oven for extra flavours then cooked with mint, green pepper, onion with a very special butter cream.

Lean, tender pieces of chicken breast, cooked with an appropriate selection of spices and herbs plus “Panch Puran” is also used to create a unique and aromatic dish creamy sauce of mild to medium strength

Traditionally served on the train of Bengal, lamb or chicken cooked with baby potatoes, bay leaf-coconut milk, mustard seed crushed with red chilli

Delicately spiced chicken or lamb fried in a season butter then cooked with mango, almond, sweet and very rich taste.

Diced chicken breast cooked in tandoori clay oven then cooked with onion, garlic, tomato, green chili, fennel seeds, yogurt and cream on the top

A classic dish originating from the villages of Bangladesh. Lamb and fresh Okra cooked gently with onion, ginger, coriander, cardamom juice, and selected spices.

Scallop pieces cooked bhuna style with onion garlic, ginger, green chilli, onion, corriander, tomatoes and our own spices. (Subject to availability)

Minced chicken balls blended with aromatic spice, herbs, garlic and ginger and cooked with medium hot chef’s special sauce

Breast of Duck cooked in a spicy sauce, very hot - a traditional Bengal Curry.

Lean sliced Duck Breast cooked with tamarind and honey in a mild sauce

Lean sliced Duck Breast cooked with fresh garlic, coriander and Chef’s special mixed spice tomatoes. (Medium Hot)

Tender breast of duck tikka marinated in a special sauce cooked with a fiery Naga chili. A tangy but fiery dish.

Tender Breast of Duck marinated in yoghurt sauce then gently cooked in tandoori oven with an exciting fruit, ground almond, fresh tomato & cream.

Cooked with eggs and green peas.