MAIN COURSE
SIGNATURE DISHES
- 1JALALI HASH£10.95Succulent pieces of duck served with a fried red onion and pepper sauce, garnished with chef's special spices.
- 0LASANI GHUST£8.95Tender pieces of fillet lamb, cooked with pickled garlic, onions and fresh chillies. A truly authentic dish.
- 2KARAHI MAHARAJA£8.95A North Indian household favourite, diced chicken pieces curried in thick but smooth gravy, cooked on the spicy side with onions, paprika and coriander. Served in a cast iron wok, a dish that has stood the taste of time.
- 9RILYS SPECIAL MIX£10.95A combination of chicken, lamb, prawns and king prawns cooked with sliced mushrooms in a thick sauce using the finest Bangladeshi spices.
- 0MONKFISH£12.95Tempting diced fillet of monk fish, lavishly spiced and grilled in the tandoori. Cooked in chefs own sauce with a slight infusion of garlic and ginger
- 6BOMBAY STYLE NAGA£8.95A very hot dish using one of India's finest chillies known as the 'Naga' with succulent strips of duck, chicken or lamb in fresh garlic, herbs and spices. A very aromatic dish for the adventerous.
- 0SALMON TARKARI£9.50Succulent chunks salmon immersed in rich textured sauce with lemon, plum tomatoes, fresh coriander and methi in the chef's own sauce, delicately spiced to give a rich flavour.
- 0JAFLONG CHINGRI£12.95Mouth-watering tandoori king prawns pan fried in a traditional thick masala sauce using only the finest marinated blend of flavours which brings a unique taste to this house favourite.
- 0SYLHETI TAWA£8.95Tender pieces of chicken or lamb cooked in a medium sauce using a secret blend of spices from Sylhet.
- 0SHAHI MACHLI JOOL£9.95A traditional fish dish, chunks of Bangladesh Fish cooked with chefs own blend of herbs and spices. A must try for fish lovers.
- 0LAMB MONIPURI£7.95Lamb with a touch of sweet mango chutney cooked with onions, green peppers and a blend of herbs and spices. Slightly hot.
