lightly fried bangladeshi fish cooked with a blend of fresh herbs, cumin and paprika, tossed in a karahi with onions, peppers and tomatoes in a mild to medium sauce with lemon rice
served off the bone in a bed of spicy mixed vegetables, cooked in english mustard and spiced with garlic, comes in a tomato and vegetable sauce, served with fine basmati rice
fillet of salmon coated in a rich and spicy marinade, baked in a clay oven, then simmered in a luscious peppercorn and cream sauce, served with fried rice
monkfish cubes marinated in spices, cooked in the clay oven then cooked with special coriander sauce and chefs special herbs and spices, served with rice