The Dewaniam Menus
Dewaniam Special Dishes
Kurzi Chicken (for 2 people) 21.00
Shahi Gosth Tukra (for 4 people) 45.00
These dishes require 24 hrs notice. Whole Chicken or leg of Lamb seasoned with red wine, olive oil, yoghurt, green spices & herbs. Cooked in a charcoal oven and served with salad, vegetable curry and pilau rice
Nowabi Tandoori Mossalla Tandoori Dishes
Game bird specialities Pheasant and Quail Marinated in yoghurt, wine, fresh coriander; garlic and ginger overnight and barbecued in a clay oven, Then cooked in a spicy sauce with fresh cream and cashew nuts, almonds and pistachios. Served on a 'Korai’ (sizzling metal pan) with a drop of brandy
Pheasant 9.80
Quail 7.80
Venison Hare speciaCity
Gallasi 9.50
Diced deer meat seasoned in vinegar red wine, olive oil,
yoghurt, green spices cooked in a clay oven, then cooked
in a rich creamy sauce with almonds, pistacio and
sultanas, Served in a ‘Korai’ (sizzling metal pan)
Horin Tikka 8.95
Marinated deer meat) barbecued in clay oven. Served
sizzling with a green salad
Briani-e-Dewanjain (Hare & Rice) 9.95
Specially prepared hare meat cooked with herbs, spices, butter and saffron rice in sealed pan. Garnished with egg
and tomatoes. Served with a kofta curry (mince meat ball)
Duck speciality
Iatak Tandoori 6.75
Duck meat marinated in yoghurt, red wine. Spiced with
garlic, ginger; ground gram mossalla, mint and herbs.
Cooked in clay oven. Served in a sizzler with green salad
Muglai Batak 7.50
Duck meat cooked with mincemeat, egg with fresh cream, green herbs and red wine
Batak Mossalla 7.50
Marinated as ‘Batak Tandoori’ berbecued in a clay oven then cooked in a fairly spiced buttery sauce with fresh cream and nuts. Served on a 'Korai' (sizzling metal pan)
Chef's speciality
Koral Lamb or Chicken 6.50
cooked with medium spices,fresh garlic, cumin, ginger, red wine and served in a sizzler
Korai King Prawn (ingredients as above) 10.95
King Prawn Delight 10.95
King Prawns cooked with or without shell, in a very light buttery
sauce, fresh garlk. coriander, mild spices with methi lea ves, fenugreek
Jeera Chicken or Lamb 6.95
Cooked wIth cumin seeds, medium spices and red wine. Served in a sizzler
Chicken or Lamb landrapuri 795
Marinated with yoghurt in Tia Maria, fresh cream, almonds, coconuts,
decorated with lettuce, onion and tomatoes (hot or mild)
King Prawn landrapuri (ingredients as above) 11.50
Chicken or Lamb Jaifraizi 750
Marinated with yoghurt, fresh cream, chili, garlic, ginger capsicum,
tomatoes and onion
Prawn Jalfraizi (ingredients as above) 8.95
King Prawn Jalfraizi (ingredients as above) 11.50
Vegetable Jaifraizi (ingredients as above) 6.50
Butter Chicken Tikka 6.95
Chicken cooked with puree, ghec creamn, tomatoes and ground spices
Chicken or Lamb Pasanda 6.95
cooked with very mild spices, fresh cream, almonds, coconut
powder, peal tomatoes, green pepper, fresh garlic, ginger, coriander,
and white wine
Dewaniam speciality
Chicken Tikka Kodu (Pumpkin) 7.25
Diced Chicken marinated in fresh ground spices, cooked in a clay
oven then ad4ingfresh coriander, tomatoes, green peppers and
various herbs
Tandoori Lamb Chop Kodu (ingredients as above) 7.25
Chicken Tikka Bhuna Satkora 7.25
Boneless marinated diced Chicken cooked with spices in clay oven
adding various fresh herbs and ground spices. ‘Satkora’ — specially
named 'lemon” produced only in the North-eastern part of Bangadesh
Tandoori Lamb Chop Satkora 7.25
Marinated Lamb chop (with bone) with above ingredients, plus herbs
King Prawn Satkora (King Prawn with above ingredients) 10.50
Chicken Tikka Bombay 7.25
Diced Chicken marinated in fresh ground spices, cooked in a clay oven then adding fresh coriander, tomatoes and other herbs with afreshly boiled egg
Thali
Meat Thali 11.50
Selection of Chicken Tikka, Meat & Chicken Curry, Bombay Aloo, Raita, Pilau Rice, and Puree
Vegetable Thali 10.50
Selection of Three kinds of vegetable dishes with Pilau Rice, Raita and Onion Bhaji
Fish dishes
Trout Piazi 7.10
Trout Jalfrazi 7.10
Fish Satktra (Bangladeshi Lemon) 7.10
Fish Bhoona 7.10
Fish Jalfrazi 7.10
Fish Mossalla 7.10
Boneless pieces of Bangladeshi Freshwater Fish
cooked in an aromatic sauce with green herbs,
coriander, tomatoes, and the very tasteful
Bangladeshi Lemon
Persian dishes
Dansak: Cooked with Lentils, Herbs, Lemon Juice, Methi Pathia, Ginger, Garlic, Chilli & Sugar, and served with Pilau Rice
Chicken 7.50
Lamb 750
Prawn 8.50
King Prawn 10.50
Pathia: Cooked with Herbs, Lemon Juice, Methi Pathia, Ginger, Garlic, Chilli & Sugar, and served with Pilau Rice
Chicken 7.50
Lamb 7.50
Prawn 8.50
King Prawn 10.50
Balti dishes
Served with Nan Bread
Chicken 7.25
Lamb 7.25
Prawn 8.50
King Prawn 10.50
Vegetable 5.50