BOMBAY Brasserie

indian Restaurant. wine bar. takeaway

Regional menu
The dishes from this regional menu are from the north of Bangladesh. Bangladeshi cuisine revolves around fresh ingredients, specially blended spices, and has a spicy edge. STARTERS Haleem ar aloo parta: lamb based stew served with potato filled Paratha Aloo Tikki: potatoes tempered with mustard seeds and various spices, coated in breadcrumbs and shallow fried, served with salad and a sweet chilli sauce. Akbari fish fry: fresh fish fillets coated with Bengali spices and pan fried. Served with a sweet chilli sauce and Indian style salad. MAINS Sylhet Fish Curry: Fresh fish fillet cubes, prawns and calamari are cooked in a rich, spicy curry with spices, mustard seeds, tamarind pulp, mushrooms, chickpeas, okra and finished with honey.(add 2.00) Dhaka Hatkora Lamb Curry: Fresh lamb morsels are cooked in a medium curry with special Bengali citrus, spices and coriander. Murgh Saag Kari: Chicken fillets cooked with fresh spinach in a thic k curry with Bengali five spice, coriander and tomato. Deshi Murgh Korma: Bengali version of the famous Chicken korma. A Mild and delicately spiced curry with almonds, coconut and cinnamon. Kerala Vegetable Stir Fry: Stir fried peppers, onions, paneer cheese, baby corn, mushrooms and cauliflower with various spices and Indian stir fry sauce.

DESSERTS CHOICE OF: Various Gateaux Various Cheesecakes Various Kulfi Ice-creams 2 Courses 12.50 3 Courses 14.95