Cooked in tandoori lightly spiced, capsicum and onions, served sizzling

Large King Prawns lightly spiced, barbecued in the clay oven in its shell, served with a Chef’s special sauce

Keralan fish curry pan fried thenserved in coconut milk sauce with a blend of fresh spices with curry leaves

Bangladeshi style Salmon Bhuna, cooked in Chef’s unique recipe

White fresh water fish infused with selected spices cooked in a coconut milk sauce, fairly hot