taste of India
Lal Qilla (Cellar's 2nd most popular dish)
spiced duck breast, chicken, Lamb or king size prawns cooked in
a herb sauce together with fresh ginger, lemon grass and whole green
chillies. Deliciously spicy and slightly hot!
Raj's Duck Metha Tenga (Cellar's 3rd most
by our regulars as the finest duck dish they have eaten. Breast
of young ducklings, chicken or kingsize prawns grilled and cooked
in a mild rich textured sauce with orange, garlic and fresh herbs.
Always offered when the Raj entertained hunting parties at his winter
or Salmon ke Khazna
monkfish or fillets of salmon, grilled and cooked in a lemon, ginger
spiced sauce. Traditionally skewered on sticks over open fires on
the seashores of Goa .
venison finely sliced and panfried with garlic, crushed tomatoes,
bay leaves, methi and spices from sunderbans,
the home of royal bengal tigers. A cultured huntsman's choice and
Mountbatten's favourite whilst he was the viceroy!
Gourmet ke Thezz (Cellar's 1st most popular
lamb, beef Tikka, kingsize prawns, duck or venison marinated with
rare herbs and spices from Cox's Bazaar and Chittagong region, grilled
in our tandoor. Served on a sizzling skillet with spicy onions in
a medium sauce. In India this will be the Babursi ke Kezmath
(Chef's choice) in top notch restaurants. One of my personal
note that most main courses will take 20 minutes to cook