RUI POSTO (1 PC)

Rohu fish fried and cooked in rich poppy seed paste curry.

KATLA KALIA (1 PC)

Fried Katla fish cooked in richer and spicier gravy made with onion-ginger-Tomato paste with a hint of ghee and garam masala.

KATLA DO PEYAZA (1 PC)

Fried Katla fish cooked in richer sautéed onion gravy and secret spices.

DOI KATLA (1 PC)

A thick spicy fish curry cooked in a yogurt based gravy with a slitted green chili.

KATLA MACHER HALKA JHOL (1 PC)

Less spicy homely fish curry.

KATLA MACH BHAJA (1 PC)

Deep fried Katla Fish.

CHINGRI MACHER MALAI CURRY (3 PC)

Jumbo Prawns cooked in white aromatic gravy with crushed black pepper and whole spices.

CHINGRI MACHER DO PEYAZA (3 PC)

Jumbo Prawns cooked in Onion and Tomato Gravy.

DABBA CHINGRI (3 PC)

A Traditional Bengali dish made with prawns cooked and served in tender coconut – A must try.

ILISH SHORSHE BHAJA (1 PC)

A piece of river fish “Hilsa” or “Ilish Mach” from Padma river of Bangladesh, poached in rich mustard gravy – A Must Try.

DOI ILISH (1 PC)

Ilish fish cooked in yogurt in a mustard gravy with a slitted green chili.

ILISH BEGUN ER JHOL (1 PC)

A piece of river fish “Hilsa” or “Ilish Mach” from Padma river of Bangladesh cooked with mild homely spices.

ILISH BHAJA & TEL (1 PC)

Deep fried Hilsa Fish served with Oil.

CHITOL MACHER MUTHYA (4 PC)

A traditional recipe of Chitol fish kofta, prepared by scraping the bony discard the bones & then mixing with rich loamy small dumplings and then finished with rich gravy.

CHITOL PETI KALIA (1 PC)

Chittol Fish or a clown knife fish cooked and stewed in sinful onion tomato gravy.

PABDA SORSHE JHAL (1 PC)

Pabda, a tasty sweet water fish – Bengali, fried and cooked in mustard paste gravy or onion gravy.

PABDA TORI BEGUN ER JHOL (1 PC)

Pabda, too tasty sweet water fish – Bengali, fried and cooked in mustard paste gravy or onion gravy.

POMFRET DO PEYAZA (1 PC)

Well marinated whole Pomfret, shallow fried and cooked in onion tomato gravy.

POMFRET SHORSHE JHAL (1 PC)

Well marinated Pomfret fish cooked Bengali style and cooked in mustard gravy.

BHETKI MACHER SHORSHE JHAL (150GM B/L)

A super boneless Bengali dish of kolkata river bhetki fillet, and cooked in mustard paste gravy.

BHETKI MACHER DO PEYAZA (150GM B/L)

A very popular Bengali dish of Kolkata river bhetki fish fillet, and cooked in sautéed onions.

BHETKI PATISSEY (1 PC)

Boneless Bhetki Fish marinated with grated raw papaya, banana leaf with a paste of mustard, wrapped in foil – Special Bengali recipe.

PARSHE MACH

Parshe Fish fried and cooked in Aromatic mustard gravy and red tomato gravy.

TANGRA MACHER JHOL / JHAL (2 PC)

Medium sized perch fish fried and cooked in either light onion rich tomato gravy or tempered with nigella seeds and green chilies.