::Koh-i-noor Restaurant:: Bangladesh and Indian Cuisine

These classical Indian dishes are prepared with tandoori spices and tikka pastes, yoghurt, green herbs, mint, chilli, ginger, garlic, fresh coriander, and marinated overnight to allow the flavours to saturate the meat. The final touch is to cook the dishes on skewers in the traditional clay oven (tandoor) over an open fire to give the dish a unique flavour. All these dishes are served on a platter with a fresh crisp salad.
Tandoori Chicken half (2 pieces) .......................................	£6.90
Tandoorl Chicken whole (4 pieces) ....................................	£11.95
Chicken Tlkka or Lamb Tikka ..............................................	£6.95
Tandoorl King Prawn .........................................................	£11.95
Chicken Shashlik or Lamb Shashlik ....................................	£8.50
with grilled tomato, onion and capsicum
Tandoori Trout .................................................................	£7.95
Rainbow trout patted with holdi (turmeric) and stone- ground spices, skewered and baked in the tandoor.
Tandoori Mixed Grill .........................................................	£9.95
Mixture of lamb tikka, chicken tikka, tandoori chicken, kebabs served with plain nan.
Dhaka Lamb Cutlet ..........................................................	£7.95
Lamb chops marinated with special spices in olive oil and grilled in tandoor.