ELACHI MURGH
With deference to the Bengal Clipper’s home at the Cardamom Building, Elachi
Murgh was created by Chef Azam Khan in 1994 as the restaurant’s signature dish.
This distinctive medium-spiced Chicken curry bears the unmistakable aroma and flavour of cardamom (elachi)

XACUTI CHICKEN
A Chicken curry that is highly spiced and fairly hot.
Prepared using fresh coconut, it combines flavours from Goa and South India.

MURGH MUMTAZ
Succulent chunks of Chicken barbequed and finished in a blend
of cream in a true Muglai style sauce.

MURGH SAGRANA
An exceptional chicken dish unique to the Bengal Clipper. Cooked with cream
and spices, this mild dish is often prepared for special occasions such as weddings.

LAMB PASANDA
A North Indian dish that uses tender pieces of thinly sliced Lamb that has been marinated in spices.
Cooked with cream, cashew nuts and freshly ground ginger.

ROGAN JOSH
A Madras-hot Lamb stew cooked in a rich sauce.

TANDOORI GOLDA CHINGRI
Bengal's famous giant prawns are marinated in a spicy yoghurt-based and
slightly hot tandoori sauce. Cooked in the clay oven.

GOLDA CHINGRI PARDANASHIN
In typical Goan style, this spicy, coconut flavoured pardanashin features
giant prawns served in the shell of a small coconut.

BENGAL TIGER FISH HARA MASSALA
The Bengal Tiger Fish is found only in deep forest rivers. This much-prized fish is carefully marinated for several
hours and then broiled in the clay oven. It is then cooked in freshly made Coriander sauce with tomatoes, ginger root,
red pepper, chilli, lemon sauce and black pepper.

SPINACH MASTER CHEF'S SPECIAL
Fresh Spinach leaf cooked with home-made cheese makes for a mild,
aromatic and especially appealing accompaniment.