taste of imli
(recommended by the chef)
DUCK NARANGI
Medium - tangy flavoured dish Duck meat cooked with shatkora in oil
with traditional spices, onions and green pepper and flavoured with
orange. A unique sour flavour dish from the North East region of
Bangladesh
SHAZANI LAZEEZ
Slices of chicken and lamb simmered in a creamy sauce, mildly spiced in
butter
Chef’s recommendation - steamed basmati rice
POMFRET FRY
Whole Rupchanda (pomfret) fish marinated in fine herbs and spices,
shallow fried until crispy brown,
garnished with fried onions and tomatoes served with salad and imli sauce
MACHLI JHOL
Medium - pieces of Bangladeshi fresh water fish lightly spiced, shallow
fried and topped with a tomato enriched sauce accompanied with mustard
flavoured sauce
TANDOORI PANCHARATAN
Consist of five different tandoori items. An assortment of mysore lamb
chops, hayali chicken tikkas, keema kebab and king prawn from the tandoor.
Served with nan bread and green salad
QUAIL IMLI
Roasted quail served in imli sauce and green salad dum packt biryani.
Served in a special pot, an ultimate in Bengal Cuisine - Biryani is the
name given to Basmati rice and marinated spiced meat and vegetable cooked
and aromatic whole spices on slow fire simmered in a flavourful stock,
topped with nuts, sultanas,
fried onions, green peas and saffron, garnished with rose water. In a word
Biryani is a meal in itself accompanied by cucumber and tomato raitha
CHICKEN AND LAMB
TIGER PRAWN WITH SABZI
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