Spiceology - Menu complet

A galaxy of tandoori grills.

Another innovative dish created by us, blend of pure Bangladeshi flavour cooked in a special dish called tawa, medium hot dish as the pan allows the flavours to concentrate absorb into the dish.

Mixture of lamb tikka, seekh kebab, shami kebab Nargis kebab prepared exquisitely by our tandoori chef.

Another classic mild dish prepared with butter masala.

The Uks favourite dish.

Traditional Bangladeshi dish medium hot using fresh peppers a hint of roasted garlic.

The classic favourite authentic creamy mild mogul dish.

Dry corn encrusted chicken adding a new texture flavour to your traditional chicken tikka.

Chicken cooked in 3 ways. Chicken tikka marinated in Indian herbs, chicken sheesh kebab chicken samosa served with small flatbread Indian chutney salad.

Duck twice cooked in garlic served with onions, enhanced with cloves, tossed in turmeric cooked in a tamarind sauce served with a puri.

Marinated minced meat or chicken served with a crusty flatbread with cheese, curried peas, fresh salad, mint sauce with a garlic lime sauce.

King prawns marinated in mustard, honey, dill traditional served with coconut flakes.

King prawns marinated in red masala placed on a wooden skewer, grilled served on a bed of chilli fry masala, which is shredded, shallots, green red pepper, ginger, garlic spring onion, tossed with spices lime juice.

Minced crab cooked in gram masala garnished with fresh distinctive taste. Grilled in the tandoori oven herbs served in a crispy spiced rice roll. The Bangladeshi way.

Dry corn encrusted chicken adding a new texture flavour to traditional chicken tikka.

Bangladesh fish shallow fried with Indian spices complemented with onions fresh peppers with a hint of tartare sauce.

Imported Bangladeshi fish from the sunderbans of Bangladeshi to give you a full distinct flavour.

Indian cheese cooked with fried onion, mint chopped fruit served in a puri.

Selection of freshly made samosa using individual spices served with a channa chaat.

A south Indian style filling of diced beetroot blended with diced potato, tossed with freshly grated coconut sizzled with mustard seeds, curry leaves, cumin chilli. Sounds unusual but when cooked with coconut, beetroot taste delightful. Served with mango

Traditional dish marinated in a unique blend of selected spices, no artificial colouring.

Indian cheese marinated with coriander, mustard seeds turmeric to give a distinct flavour.

Biryani rice served with scotch egg served with a spiced masala sauce.

Tandoori mixed grill cooked with special rice.

Served on a sizzling hot plate in a bed of onions marinated in low fat yoghurt healthy olive oil fried in healthy low fat olive oil encrusted with turmeric, cooked in a tandoori oven served garlic, tomatoes, mushrooms peppers, a with fresh salad, magnific

Marinated in low fat yoghurt healthy olive oil fried in healthy low fat olive oil encrusted with turmeric, cooked in a tandoori oven served garlic, tomatoes, mushrooms peppers, a with fresh salad.

Our award winning chef uses fresh oranges enhancing the flavours of the korma give it a new mesmerising taste.

Chicken marinated the Goan way, redolent with spices.

Cooked in bhuna sauce adding in plum hoisin sauce to create traditional Mongolian flavour.

Another innovative dish by Mr Miah, cooked with traditional base of garlic, ginger peppers enhanced with dill, mint, rosemary fresh chilli.

Jalfrezi strength special curry made with fresh green herbs includes dhaniya, curry leaves, basil chilli. No powdered spices to bring the full flavour to your palate.

Another innovative dish cooked by us, blend of pure Bangladeshi flavour cooked in special dish called Tawa, medium hot dish The pan allows the flavours to concentrate absorb in.

Pumpkin, aubergine, beans carrot cooked with panchporan.

Another innovative dish by Mr Miah cooked with traditional base of garlic, ginger peppers enhanced with dill, mint, rosemary fresh chilli.

Bangladeshi fish rohu, marinated with the lime juice, turmeric, green chilli spices fried with garlic, onion tomato aubergine.

Fish bora made from tuna, mackerel Bangladeshi fish in a spicy battered cooked in a spiced sauce made from garlic, ginger, peppers lime mixed with tartare sauce.

Spiced pan seared king prawn with Indian okra spinach tossed in tamarind curry leaves finished off the bhuna sauce.

Another innovative dish by Mr Miah cooked with traditional base of garlic, ginger peppers enhanced with dill, mint, rosemary fresh chilli.

Cooked in bhuna sauce adding in plum hoisin sauce to create traditional Mongolian flavour.

A choice of vegetable marinated with yoghurt, lime, gram masala mustard corn. Served with salad.

Bangladeshi fan gash fillet lightly spiced with turmeric gram masala, shallow fried in olive oil served with fresh herb covering of coriander, curry leaves soft brown onions.

Mixed with fruits fritters, a lovely dish.

A choice of fish marinated with yoghurt, lime, gram masala mustard corn. Served with salad.

A choice of tandoori chicken marinated with yoghurt, lime, gram masala mustard corn Served with salad

The UK's favourite dish served in a traditional, unique exquisite manner of our acclaimed chef.

King prawns marinated in a special tikka sauce, which gives its own distinctive taste. Grilled in the tandoori oven.

Spiced filling of your choice which is then carefully prepared with shallots, peppers wrapped in an Indian spiced crepe. The fillings available to you are minced lamb, chicken, prawn or seasonal mixed vegetable.

Chicken prepared in piquant sauce cooked with organic garlic cloves herbs garnished with onions, peppers chilli, a fantastic dish.

Lamb chops marinated in a special tikka sauce, which gives its own distinctive taste.

A choice of lamb marinated with yoghurt, lime, gram masala mustard corn. Served with salad.

A choice of chicken marinated with yoghurt, lime, gram masala mustard corn. Served with salad.

Mild sweet dish cooked with pineapple banana.

Cooked in a mild sauce infused with herbs prepared with mango.

Lamb cooked in three ways. Lamb tikka with rosemary coriander, lamb sheesh lamb samosa served with small flatbread Indian chutney.

The UK's favourite dish.

Traditional dish marinated in a unique blend of selected spices, no artificial colouring.

Vegetarian delight, veg samosa, onion bhaji, beetroot coconut samosa mashur paneer.

A fantastic combination of lamb tikka, chicken tikka tandoori chicken.

An eclectic selection of specials, spiced potato, spiced lamb chop, fresh garlic keema chicken cooked with garlic butter.

Combination of the old favourites. Onion bhaji, samosa chicken tikka.

Indian cheese grilled in tandoori served on sizzling plate garnished with special mashur topping.

Mild dish served with egg bringing back old favourite.

Traditional dish marinated in a unique blend of selected spices, no artificial colouring.

Poppodoms with chutney x4, chicken tikka massala x2, pilau rice (large) x 2, nan x1, chips x 1.

Prepared with fresh peppers onions, served with a lightly spiced omelette, infused with spices from all 4 corners of the Asian subcontinent.

Cooked in a bhuna sauce adding in plum hoisin sauce to create traditional Mongolian flavour.

Another innovative dish by Mr Miah. Cooked with traditional base of garlic, ginger peppers enhanced with dill, mint, rosemary fresh chilli.

Tender pieces of spiced lamb infused with herbs mints served with organic locally sourced potatoes to give a distinct yet special flavour Served with aromatic basmati rice.

Tender pieces of meatballs cooked in a medium sauce made from kaffir lime leaves covered in cheese served on a sizzler.

Succulent pieces of lamb cooked delicately with fresh spinach lentils, to create a rich cuisine experienced by the Moghuls.

Lamb simmered in a creamy sauce of fenugreek, methi, dhaniya, onion tomato.

Another innovative dish created by us, blend of pure Bangladeshi flavour cooked in a special dish called Tawa, medium hot dish as the pan allows, the flavours to concentrate absorb into the dish.