It starts in the tandoor
Everything with tikka or tandoori in its name spends the night in spiced yoghurt, then meets the charcoal heat of the clay oven. Lamb chops, salmon, whole sea bass, king prawns. Char on the outside, tender inside, and the smoke follows every dish into its sauce.
Tandoori mixed grill, £13.90
Dishes from home
Our chefs cook the food they grew up with. Shatkora, the wild citrus of North East Bangladesh, sharpens a chicken curry you won't find on most menus. Naga chilli brings real fire. Bangla fish is the tilapia dish every Bangladeshi household knows. These are the dishes our regulars come back for.
Shatkora chicken, £12.50
The classics, done properly
A curry house should still be a curry house. Tikka masala, jalfrezi, dhansak, madras and the rest are all here, made from scratch with a choice of chicken, mutton, prawn or king prawn. Vegetarians and vegans get full meals of their own, not an afterthought.
Curry house classics, from £9.50
