Chicken Panasia
(An Indo-Chinese dish)
Chicken fillet lightly floured and caramelised with cash nuts, spring onions, slices of garlic and tamarind for a sweet pungent flavour.
(If you're looking for something between Indian and Chinese, try this excellent dish)

Nagha Mukim Chicken (Hot)
Stir fry pieces of chicken fillet cooked with Bengal nagha-chillies, capsicum, tomatoes, spring onions, fresh ginger and garnished with coriander. Tangy bold and peppery.

Tiger Masim Prawn
Sizzling meaty tiger prawns spiced and grill served on a hot sizzler.

Roop Chanda (Fish)
Lightly spiced lemon sole fish fried

Shom Mulla (Spicy and mild)
Chicken spiced with gram massala and cooked with capsicum, dill, garlic, yoghurt and cream. A spicy dish with a mild taste.

Esa-Poneer (Medium)
Bhuna prawn with cashew nuts poneer fairly hot dish, a combination of spices used to make the dishes taste extraordinary

Alo-Shan
Tender lamb chunks with layered rich sauce, topped with spicy potato onion and coriander

Anjan-Alow (Medium)
King prawn fried with ginger and garlic paste, spicy potato with fresh coriander and curry leaves