signature dishes
DESI KURMA
Mild - tender pieces of boneless chicken, cooked on a slow fire with a
special blend of spices, cream and ghee. A unique dish for mild curry
lovers. Suggested accompaniment Kashmiri polaw.
MISTIE NIMURA
Medium - boneless chicken breast cubes richly spiced and cooked with
fresh garden tomatoes, pure honey and lime. Suggested accompaniment
steamed basmati rice.
ROSHOON ROGAN
 Medium - boneless chicken cubes marinated in yoghurt and spices,
grilled and then cooked to perfection in gravy of onions and tomatoes,
flavoured with fresh curry leaves, crushed coriander seeds and ground
spices, garnished with tomatoes and garlic. Suggested accompaniment roshon
rice.
LAMB BENARASI .
Spicy hot, sweet & sour - boneless pieces of lamb tikka cooked with
lentil, pineapple, lemon juice, chilli, coriander, ghee and spices.
Suggested accompaniment nimbu pulaw.
ADRAKI ALOO
Medium to Hot - tender pieces of welsh lamb and seasoned potatoes,
richly spiced and cooked in oil with fresh ginger, garlic, ground
coriander and mixed pickle, seasoned with gram masala and fresh coriander.
Suggested accompaniment steamed basmati rice.
JALPIAZA KORAI
Hot - boneless pieces of lamb tikka cooked with cubes of onion, green
pepper, whole chilli, coriander, garlic and spices with thick sauce. A
delicacy from Sunamgonj! Suggested accompaniment palak rice.
MALAI TIGER PRAWNS.
Medium to mild - exquisite tiger prawns cooked in Northern spices with
ginger and lemon, served with a coconut flavoured sauce, tempered with
fresh curry leaves and mustard seeds. Garnished with coconut stripes and
fresh coriander. Suggested accompaniment steamed rice or kashmiri polaw.
NIRAMISH
Medium - assorted vegetables in a traditional “chilli hot and tangy”
curry. Suggested accompaniment steamed or palak rice.
BEGUNI ACHARI .
Hot - spiced aubergene cooked in medium to hot sauce with mixed pickles
and mustard seeds. Suggested accompaniment nimbu or roshon rice.
DUM ALOO.
Medium - baby potatoes and boiled egg cooked to perfection in an onion
and tomato sauce. Suggested accompaniment palak rice.
ANGARI SHASHLIC
Based on a dish once made for Moghul Emperors, chunks of chicken and
lamb is marinated overnight in the Imli’s home-made tandoori sauce for a
delicious taste of the North West Frontier, served straight from the clay
oven. Suggested accompaniment any bread.
TANDOORI GOLDA CHINGRI
Bengal’s famous giant king prawns are marinated in spicy yoghurt-based
tandoori sauce, cooked in the clay oven. Suggested accompaniment any
bread.
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