Best end of british lamb marinated in nutmeg, garlic and cardamom with spices and mint, flame grilled to perfection.
A'La Carte Menu
Indigo Exotic Starters
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(A panorama of tandoori mixed starter consisting of chicken tikka, lamb tikka and sheek kebab with salad and mint sauce) |
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(A unique and popular Bangladeshi starter. Lambs liver delicately cooked with lentils, spices and herbs, fairly hot, served on a puri bread) |
(Mixed platter for one person consisting of meat samosa, garlic chicken, onion bhaji and sheek kebab) |
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(Mixed platter for one person consisting of vegetable samosa, garlic mushrooms, onion bhaji and brinjal pakora) |
(Delicious red pepper stuffed with herby and spicy minced lamb or morsels of roasted chicken with spices) |
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(Morsels of tandoori roasted chicken with chick peas and mushrooms in a unique sauce, served with puri bread) |
(Shashlick style, succulent pieces of chicken or tender lamb marinated in authentic spice with onions, tomatoes and peppers roasted to perfection) |
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(A favourite Bengali street food, spice crusted boiled eggs with patatoes in a mild spice) |
Tandoori Starters
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(Tender chicken on the bone marinated in yoghurt, olive oil, ginger and garlic, flame roasted) |
(Succulent pieces of chicken or lamb marinated in yoghurt, olive oil, ginger and garlic, flame roasted) |
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(Juicy minced lamb kebab robustly flavoured with ginger, coriander and lime) |
(Spicy minced lamb kebab. similar to a burger) |
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(Succulent kebabs of minced lamb in authentic spices, topped with fried egg) |
Seafood Starters
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(Flames roasted fresh salmon, tandoori king prawn, crab cake, garlic and spice crusted mussels with salad and mint) |
(Crab meat blended with egg. mustard, celery, breadcrumbs and chefs special ingredients. The result is meaty, delicious and a taste of Goa) |
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(Mussels seared with garlic, roasted spices and lime juice to create a superb sweet and sour taste) |
(King prawns in a special marinade of yoghurt, chilli oil and crushed fennel. Lightly roasted in the tandoor) |
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(Salmon fillet marinated in authentic spice with mint and herbs, then flame grilled in the tandoor. Served with salad and mint sauce) |
(Prawn cooked with spices & herbs with slices of pineapple, served on a fried Indian puri bread) |
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(King prawn & vegetables with herbs & spices on a puri bread) |
(Prawns with vegetables, herbs & spices. served on a puri bread) |
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(spice crusted Scottish scallops with mango and turmeric dressing) |
Vegetarians Starters
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(Indian cheese, slightly spiced and served on a puri bread) |
(Chick peas cooked with lentils. cumin. chilli and coriander with tangy tamarind sauce. Topped with sliced boiled egg and coriander garnish) |
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(Aubergine coated with a spicy batter and deep fried. Served with fresh salad and mint sauce) |
(Crispy puries filled with lentils and spices. Popular vegetarian melt in the mouth snack) |
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Crispy spinach leaves served with chick peas,topped with cumin flavoured yoghurt |
The ever popular vegetable samosa with a sweet and sour sauce |
Non Veg Starters
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(Mushroom stuffed with spiced minced lamb, coated with breadcrumbs) |
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(Chicken, lamb or prawn with vegetables on a puri bread) |
(Morsels of tandoor roasted chicken simmered in garlic and chilli, served on a puri bread) |
Soup
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Signature Dishes
 For this dish Bangladeshi fish fillet (white fish) lightly spiced, fried and then cooked with spring onions and herbs. With either potatoes or vegetables to the strength of your choice. |
 Morsels of lamb cooked with butternut squash and spices in a medium sweet traditional sauce. Or spice it up with few fresh chillies. |
 Fish cooked with onions, peppers, tomatoes, garlic and ginger to create a rich authentic taste. |
 Combination of prawns, king prawns, salmon and Bangladeshi fish and mussels cooked with coconut, fresh spices and herbs in our special Lazeeze sauce. A classic Sylheti dish of dry consistency. |
 Chana dhal (lentils) with diced lamb leg cooked with dried red chilli, garlic and garam masala. A classic lamb curry of Bengal, undoubtedly a prince among curries. |
Tender lamb chops marinated in nutmeg, garlic and cardamom with spices and mint, flame grilled to perfection. Served with salad and traditional medium spicy curry sauce. |
 Sea bass fillet pan seared with chopped onions, mushrooms, tomatoes, lime juice and crushed chilli in an aromatic herbs and spices. Served with coconut rice and a medium sauce. |
 Tender pieces of diced lamb leg cooked gently in fragrant rice, seasoned with herbs and spices with cashew nuts, raisins, yoghurt, ginger and rose water. A tasty dish for a special occasion. Served dry. |
 Duck breast marinated with yoghurt, mint, red chilli paste, anaiseed and tomato,flame roasted to perfection. Served on a bed of sweet and tangy sauce. |
 Fish fillet (sole) are coated in spices, mint and mustard paste, steamed in banana leaf for a beautifully tender result. Served with coconut rice. |
 Whole lobster marinated in natural yoghurt, garlic, chilli flakes, garam massala and char-grilled |
 Spiced with robust spices and laced with coconut milk. |
 Lamb shank slow cooked using some of the finest ingredients,herbs and aromatic spices. Served with roasted vegetables on a bed of keema aloo and chana sauce. A very delicate dish,medium to spicy, with a perfect balance of taste. |
 Scottish Salmon in a medley of light spices flavoured with lime, mint and herbs with onions, peppers and tomatoes roasted to perfection. Accompanied with salad and a traditional medium spicy curry sauce. A favourite with Connoisseur. |
Vegetarian Dishes Bengal Style
 A special dish prepared with an assortment of fresh seasonal vegetables and aromatic spices. |
 Cubes of home-made cheese in a spiced coating with mixed vegetables and pineapple. Flame roasted in a tandoor. Served with medium curry sauce. |
 Herby spinach & potato dumplings on a mint & coriander flavoured chick peas sauce. |
 Home made poneer cubes with coarsely crusted spices, cooked with peppers. onions and tomatoes. Served with garlic and butter. Tasty, a favourite with connoisseurs. |
 (With fenugreek and mushrooms) |
 A rich delicacy of slow cooked lentils with garlic, butter, tomato and fenugreek, finished with cream. A specialty from Bishwanath. |
 Popular vegetarian roadside fare of melt-in-the-mouth snacks. Butternut squash, chick peas with chilli, spices and puri bread. |
 A traditional dish of shredded spinach and Indian cottage cheese sauteed in butter with green chillies and ginger. |
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Aubergine, fenugreek cooked together in a coriander and garlic sauce with raisins and cream. Dark, delicious and a little mysterious with a distinctly long, savoury finish on the tongue. |
 Tandoor roasted aubergine crushed with green peas, fresh herbs and spice. Served with pilau rice |
 Bombay style vegetable and potatoes with garlic naan bread. |
Chef's Recommendation On Bangladeshi Dishes
 Flame roasted diced chicken or roasted morsels of lamb in a thick spicy sauce with herbs, fenugreek, garlic, ginger, potato and a few green chillies in garam masala sauce. |
 Chicken tikka, minced lamb and chick peas with garlic and ginger, cooked in a selection of ground spices and herbs. A very satisfying dish. |
 Barbecued chicken with green beans in a garam masala sauce with garlic, ginger and fresh herbs. |
 Hot, sweet & sour. Chicken fried in tomato, tamarind and mango sauce together with herbs, onions and peppers. |
 Bengal style minced lamb with potatoes and peas delicately spiced with herbs to create a delightful dish. |
 Fresh eggs cooked with potatoes, sliced onions, tomatoes, garlic and a blend of our Indigo’s spice. An authentic Sylheti dish. |
 A popular bangladeshi dish from the region of sylhet. Shatkora (similar tolime) is cooked with fresh herbs and aromatic spices to create this divine dish with hot and tangy taste. |
 Tender lamb slow cooked with aromatic spices, chick peas, 3 types of lentils and wheat to create this ever popular dish. |
 Morsels of flame roasted chicken & minced lamb with aromatic spices in a medium strength sauce, Bengali style hot & herby omelette with pilau rice. One to tantalise your taste buds. |
Chef's Recommendation On Hot Dishes
 This is a master-piece. Fresh hottest chillies and selected spices are used in the preparation to create its unique fiery taste. A very hot delicious dish. |
 Prepared with green chillies, onions, tomatoes and roasted garlic with selected fresh herbs and aromatic spices in a delicious sauce. |
 A hot spicy dish very popular in Eastern Bangladesh, cooked with tomato, potato, fresh herbs, nagaa chilli and garnished with fresh dhaniya |
 Hot spices, chopped onions and fresh green chillies are used in the preparations of this fairly hot dish. |
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Chef's Recommendation On Mild Dishes
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Barbecued chicken cooked in butter ghee and a creamy sauce with ground almonds. A very mild and delicious dish. |
Flame roasted tandoori chicken off the bone with cheese, cream and mild spices. |
 A sweet to medium strength dish cooked with chicken tikka or lamb tikka with garlic, butter, mango, masala sauce and fresh spices. |
Tandoori Specialities
 Chicken tikka, lamb tikka, sheek kebab and tandoori chicken. |
 Tender pieces of chicken or lamb with green peppers, tomato, onions lightly spiced and barbecued. |
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House Specialities
 Flame roasted chicken off the bone, tossed in a mixture of aromatic ground spices, gently cooked with minced meat and sliced egg, with a perfect balance of taste. |
 Chicken tikka or lamb tikka cooked with lots of fresh garlic together with onions, tomato and green peppers in an aromatic combination of fresh herbs and medium spices. |
 Chicken tikka or lamb tikka cooked with yoghurt and garlic in a creamy, hot and spicy sauce with chillies. |
 Succulent pieces of chicken breast imbued with cardamom, bay leaf and ginger. Cooked with fenugreek leaves in an authentic manner. |
 Lamb cooked with okra in a medium strength sauce with aromatic spices. |
 Morsels of chicken or lamb cooked in a special blend of aromatic spice and chick peas. |
 Chicken, lamb and king prawn with garam massala in a caramelised onion sauce. |
 Flame grilled king prawns with selected spices and spinach in an authentic Sylheti sauce. |
 Morsels of succulent chicken or tender lamb cooked in pickling spices with aromatic herbs. A tangy and fairly hot dish - very moreish. |
Masala Specialities
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(chicken tikka, lamb tikka, sheek kebab) |
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Palak Dishes
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(chicken tikka, lamb tikka, sheek kebab) |
(chicken, lamb, prawn) |
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Kharai Dishes
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(chicken tikka, lamb tikka, sheek kebab) |
(chicken, lamb, prawn) |
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Kharai Methi & Mushroom
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Balti Specialities
 Medium spicy. |
 A very hot dish with plenty of green chillies and herbs with fresh garlic and ginger. |
 Medium, hot with lots of fresh garlic and spices. |
 Medium, spicy dish with lots of tomatos and pimentos. |
 Coconuts,almonds and cream are used with selected spices to create a mild, creamy and yet spicy taste. Originating in Peshawar. |
 A medium spicy dish with spring onions and herbs. |
 A medium dish with onions, tomato and peppers in a spicy sauce, served with garlic and butter. |
Old School Favourites
 A medium strength dish with a thick sauce fried with onions, tomato and fresh aromatic herbs. |
 A medium hot dish cooked with onions, tomato and pimentos, garnished with fresh dhaniya |
 Meaning "two onions". This medium strength dish is prepared in two stages, onions added at both stations with selected roasted spices, capsicum, bay leaves and coriander. |
 A delecate dish involving coconut, ground almonds and cream. |
 Sweet and sour dish consisting of lentils, coriander, pineapple and fresh herbs. |
 Fairly hot cooked in a spicy sauce with fresh lemon juice and a touch of garlic and ginger for that exquisite flavour. |
 Sweet, sour and hote, cooked with authentic mixed spices and hers, a greater use of tomato puri in this dish. |
 Very hot involving a greater use of spices, garlic black pepper and patato to produce a hot taste. |
 Hot and spicy, cooked with garlic, lentils, lemon juice to create a zingy flavour. |
Mild, similar to korma, but with added banana for a sweeter taste. |
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Biryani
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(Chicken tikka, lamb tikka and minced lamb) |
(Chicken, lamb and prawn) |
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Chicken tikka or lamb tikka fried with rice, spices & egg, then garnished with salad. Served with a medium Rogan Josh sauce. |
Chicken tikka or lamb tikka fried with rice, spices and then garnished with salad & banana. Served with medium Balti sauce. An exotic dish from the tropics. |
Vegetable Side Dishes
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(Stir fried sweet pumpkin with garlic and coriander) |
(Aubergines in light spices with chickpeas) |
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(Rich delicacy of slow cooked lentils with garlic, butter and fenugreek. finished with cream). |
(Indian cottage cheese, spinach and garlic) |
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(Spiced spinach with garlic) |
(Mumbai style potatoes) |
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(Mushroom stir fried) |
(Mix vegetables) |
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(Okra) |
(Cauliflower stir fried) |
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(Potato & cauliflower stir fried) |
(Potato & spinach stir fried) |
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(Lentils, garlic & coriander in a delicate sauce) |
English & Oriental Dishes
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(off the bone) |
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(Plain, Chicken, Prawn or Mushroom) |
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Sundries & Accompaniments
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(Basmati rice infused with grated coconut, mustard and spices) |
(Basmati rice in lime juice, roasted cashew nuts, bay leaf, mustard and spices) |
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(A unique mix of coconut and pineapple slices with fragrant basmati rice) |
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(Cucumber or Onion) |
(Freshly cut carrot, onion, cucumber and tomatoes tosseed in lime juice and Indian spice dressing) |
Indian Breads
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(minced Iamb) |
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(sweet) |
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(onion and coriander) |
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Indian Rice
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(Egg and peas) |
(Minced lamb) |
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(Steamed rice) |
