Rice not included

Salmon Dill Tikka Salmon fillet cooked Kashmir Masala ginger garlic vinegar Garam Masala marinade in yoghurt with herbs and spices - a very enjoyable dish for fish lovers

Machli Goa Marinated fresh water Bengali fish, sauteed with spring onions, fresh tomatoes and green pepper, served medium hot spicy

Machli Kerala Marinated fresh water Bengali fish, chargrilled, cooked in ground almond, coconut and fresh cream sauce. This is a common favourite among Anglo Indians of Bombay, Bangalore and Kerala, in fact all along the west coast of India The recipes of all these communities are similar - only in Kerala are local spices like cardamom and peppercorns used - truly a Raj dish

Machli Bhatee Sword fish in medium spicy sauce with a touch of fresh lime juice and a generous helping of mustard. This famous recipe is usually used with the bony hilsa, which is a deep fresh water fish only available in Bangladesh
Murgh Korma Royale Chicken fillets in ground almond, cashew nuts, coconut fresh cream This is the dish celebre of Indian cuisine with slight regional variation in the recipe - it has been said this dish was a favourite amongst the Mogul Emperors

Murgh Tukhra Makhani Chicken fillets marinated in yoghurt and delicate spices, barbecued on skewers served in the famous mid butter sauce This makhani sauce was created during the 1 950s in Delhi and over the years has become one of the most popular dishes in Delhi

Murgh Tukhra Masala Chicken fillets marinated in yoghurt, delicate herbs and spices and cooked in yoghurt, ground almond, coconut, pistachio and cashew nuts According to popular opinion this is the most popular dish in Britain

Murgh Rosun Sagwala Spring chicken inner fillets, infused in garlic and field spinach A perfect example of simple cooking using very little spices - the original recipe was cooked in Kashmir

Murgh Mirch Bhoona Spring chicken sautéed with onions, green peppers and green chillies Hot and spicy - very popular along the West Coast of India

Murgh Dhanu Shabjee Chicken fillets - hot, sweet and sour This dish dates back to the 8th Century, when the Parsees fled from Persia and settled on the coast of Gujarat, bringing the original recipe with them, which was much hotter and spicier - over the years the locals changed the recipe slightly, with the addition of mushroom, tamarind and cumin seeds

Raj Hash Pasanda Duck breast cooked slowly in milk, ground almond, coconut, pistachio and cashew nuts Very mild and aromatic blend of Mogul and Nawabi cuisine - the Mogul Emperor Shahjehan builder of the Taj Mahal, used to have banquets on Sharad Poormima, the September full moon at the Agra Fort

Gosth or Murgh Rogan Josh Tender pieces of lamb loins or chicken fillets, in medium spicy sauce with onions, green pepper, cashew nuts, spring onions and tomatoes. The original recipe as cooked in Kashmir has the generous use of true Kashmiri red chillies which have a mild flavour but give a bright red colour

Chingri Mogul Tiger king prawns with shallots, green peppers, tomatoes This dish has an influence of Bengal, which has a tradition of fine cooking - the province was ruled by the Nawab of Murshidabad and Mogul governors until the British took over

Handi Special (Chicken or Meat) With ginger, garlic, Garam Masala, fresh chilli, curry leaves, fresh coriander and yoghurt - medium Home style cookery - a favourite dish in the Indian Subcontinent

Tawa (Chicken or Meat) Onion, ginger and garlic, fresh coriander, curry leaves, fresh herbs and spices - a medium hot dish

Bangladesh Special Dish Medium with tomatoes, pepper, herbs and spices in a Special Sauce
Chicken Green Masala Tandoor cooked chicken with freshly ground chilli, fresh coriander, onions green peppers, spinach and lime pickle
Karahi Gosth or Murgh Cooked in a skillet with fresh herbs and spices - a medium hot dish
Chicken Tikka Chat Chicken tikka cooked with onions, green pepper in mild creamy sauce and moderately spiced
Jalfreze Cooked in fresh spices, green chilli, tomato and green pepper

Mogul Home Style Tandoori Rice not included

Tiger King Prawns Marinated in yoghurt, herbs and spices, chargrilled and served with Special Salad

Murgh Tukhra Chicken fillets marinated in yogurt, herbs and spices, chargrilled and served with Special Salad

Ghosth or Murghi Shashlik Lamb fillets or chicken fillets, marinated in yoghurt, herbs and spices, chargrilled with onions, green peppers, tomatoes with salad

Lamb Chops Shashlik Tender pieces of lamb chops, marinated in yoghurt, herbs and spices, chargrilled with onions, green peppers, tomatoes with salad

Tandoori Murghi Half chicken marinated in Special Sauce then cooked in clay oven served with fresh salad

Tandoori Ka Bahar King prawn, lamb chops, chicken and lamb tikka marinated in Special Sauce then cooked in clay oven served with fresh salad and bread

Ghosth Tukhra Lamb marinated in Special Sauce then cooked in clay oven served with fresh salad

Shilam Special Tandoori Chicken and lamb sheek kebab aloo chop with Special Rice and Special Sauce served with fresh salad
Machli Tandoori Trout marinated in yoghurt, herbs and spices, chargrilled

Vegetarian Dishes Rice not included

Aloo Samba Lentil and potatoes cooked in lightly spiced thick sauce Lentil - the national dish of India, with its long tradition of vegetarians A simple recipe, with amazing results, from the North

Kashmiri Shabjee Potatoes and cauliflower delicately cooked in herbs and spices Kashmir is famous for its colourful landscapes and likewise the famous red chillies - truly a masterpiece, with an addition of cauliflower

Shabjee Khufta Seasonal vegetable balls delicately spiced, served in medium spicy sauce The Mogoly chefs prepared this with shredded meatballs - the Brahmins (one of the head of Hindu castes) made the sauce spicier and with vegetables

Palak Paneer Spinach and home made cured cheese with a touch of garlic and turmeric A perfect example of simple cooking using very little spices, a favourite amongst vegetarian and non-vegetarian