Our chefs seafood specialities from different regions of India & influenced by East India cooking techniques.
Malabar Sea Bass
ASouth Indian Style preparation of pan fried sea
bass cooked in coconut milk tempered with mustard
deeds and curry leaves Served with sautés aubergine
milk and tempered with mustard seeds and fresh
Coriander cooked with
North Indian spice.
(Kolkata style) Traditional Bengali preperation of
king prawns cooked in mustard paste, coconut oil, green chilli, onion seeds, coconut paste and
Samundor Ki Khajana
AParsi west Indian dish with mixed seafood cooked with
coconut sauce, mustard seed, curry leaves and tomato
Garlic Chilli King Prawn
King prawn cooked dry with fresh garlic, chilli, onion and pepper. Served with a separate
accompaniment of a spicy tangy sauce.
Khusba Jhal Massala
AParsi west Indian dish with king prawns
cooked in its shell using mixed spices & served
in an onion, tomato leaves.
King Prawn Malai Curry
A B angladeshi dish with king prawns prepared
with various spice, coconut milk and a touch of