BENGAL CLIPPER

Welcome to the Bengal Clipper on London’s historic Spice Wharf. At the Bengal Clipper we are proud to present the ﬁnest chef in the art of Indian cuisine. Head chef Mohammad Asrar has worked at the Taj Palace Hotel in Delhi, and the Crown Plaza Hotel in Jerusalem. Bengal Clipper has gained three prestigious AA Rosette Awards since it opened in 1994. On top of that, every reputable London restaurant guide will tell you that the Bengal Clipper is a ‘must visit’ Indian restaurant. The Bengal Clipper aims to impress at all times, so if you wish to comment on any matter, please ask for Restaurant Manager Rohit Kaila. He is delighted to be at your service.

FIRST COURSES

Clipper Thali	£18.50
A unique combination of Chicken 65, Chicken Tikka, Onion Bhaji and Shish Kebab. Serves for 4 persons.
Clipper Treat	£6.95
A unique combination of Malai Tikka, Vegetable Kebab, Lamb Tikka and Paneer Tikki.
Murg 65	£4.95
Garlic and ginger spiced chicken deep fried. Then pampared with curry leaves and fresh spices, a famous south Indian dish. Sweet and sour.
*Murg Malai Tikka	£4.50
Chunks of chicken marinated with soft cheese, garlic, spices and almond cooked in the tandoor. Mild, aromatic chicken tikka.
Murg Tikka	£3.95
Chicken marinated in sauce then cooked in the tandoor.
Hass Tika Hariyali	£5.50
Duck marinated with coriander sauce and tandoor.
Lam Boti Kebab	£4.50
Tender Chunks of bonless lamb blended with various Indian spices. herbs skewered and roasted in a clay oven.
Angari Lamb Chop	£4.95
Lamb chop marinated in yoghurt and spices, Served straight from the clay oven. A true North west frontier dish.
Malmali Shish Kebab	£4.50
Minced lamb seasoned with exotic spices coated with finely chopped onions and capsicum charcoal grilled on a skewer.

King Prawn Special	£6.95
A giant prawn from the Bay of Bengal is cooked delicately in the Bengal Clipper’s own special sauce.
Prawn Puree	£3.95
Homemade bread fried in vegetable oil and served with spiced prawns.
Fish Tikka	£4.95
Tender pieces of skillfully charcoal roasted ﬁsh marinated with Saffron and fresh herbs.
Fish Baja	£5.95
Sea Bass given a distinctive Bengali treatment with masala (may contain bones).
Spicy Crab Cake	£6.50
Crab cooked with South Indian recipe using coconut and mustard seed.
Bada Gobi Bora (v)	£3.50
The Bengal Clipper’s version of the traditional Onion Bhaji. Cabbage and onion pieces coated with gram flour and then deep fried.
Vegetable Samosa (v)	£3.50
Home-made triangular shape famous Indian snack. Deep fried.
Mushroom Lollipop (v)	£3.95
Button mushrooms stuffed with cheese, onion, ginger, chillies, herbs and spices, coated in bread crumbs and then fried.
Kurkuri Bindi	£3.95
Crispy Okra

MAIN COURSES

Chef's Special Chicken Curry	£9.95
An exceptional chicken curry unique to the Bengal Clipper. Our chef's special sauce is hot, sweet, sour and spicy. A firm favourite with many regular customers.
*Murg Tikka Masala	£9.95
The famous Chicken Tikka cooked with the Bengal Clipper’s special fenugreek and masala sauce.
Butter Chicken	£9.95
Morsels of Chicken cooked with garam masala,garlic, youghurt and butter.
*Murg Mango	£8.50
Chicken with specially made sauce, using mango pulp, chashew nuts, onion, cream and butter, mild mango chicken curry.
*Xacuti Murg	£9.50
A Chicken curry that is highly spiced and fairly hot. Prepared using coconut, it combines ﬂavours from Goa and South India.
Murg Momotaz	£9.50
Chicken tikka cooked with specially made tomato based sauce. Sweet and sour in taste. A true New Delhi dish.
Murg Jalfrezi	£9.50
Fresh chicken cooked with onion and green chillies using chat spice (consists of black pepper, pomegranate seeds, cumin, mint, ginger and aesfoetida).
*Murg Sagrana	£13.95
An exceptional chicken dish unique to the Bengal Clipper. Cooked with cream and spices, this mild chicken dish is prepared especially for weddings. It is our chef’s speciality and is prepared ideally for special occasions. Served with Pilaw Rice.
Murgh Elachi	£9.95
This distinctive medium-spiced chicken curry bears the unmistakable aroma and ﬂavour of Cardamom (elachi).
*Murg Lababdar	£9.50
Succulent chunks of chicken barbecued and ﬁnished in a blend of cream in a true Mughlai style mild sauce.

Hass Jalfrezi	£10.95
Fresh duck cooked with onion and green chillies using chat spice (consists of black peper, pomegrante seeds, cumin, mint, ginger and aesfoetida).
Hass/Murg Muslam	£11.50
Duck or chicken cooked in specially home made white sauce using yoghurt and cashew nuts. Garnished with boiled egg. A true Mughlai dish.
Murg/Gosht Biryani	£12.50
A dish famous in both East and West Bengla. Saffron flavoured chicken/lamb cooked with pilaw rice and served with a mixed vegetable curry.
Rogan Josh	£9.50
A famous dish from North Frontier India, with the medium hot minced meat cooked with lamb stew.
Rara Gosht	£9.95
Lamb Tikka given unique flavour of garlic fenugreek and other spice, served on hot karai. Medium spicy.
*Lamb Pasanda	£9.95
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.
Sathkari Gosht	£9.50
Lamb cooked in calamansi juice (wild lemon). A superb lamb dish with lots of ﬂavour, medium hot. Eastern Bengal speciality.
Gosht Dalcha	£9.50
Medium hot tender chunks of lamb mixed with highly ﬂavoured cinnamon and grated yellow lentil paste and ﬁnished in rich sauce.
Lamb Tikka Karai	£9.50
Tikka cooked with Kadai spice served on karai. Medium spicy.
Gost Vindaloo	£9.50
A Lamb curry cooked in thick vindaloo sauce (very hot). Not suitable for beginners.

VEGETARIANS

Paneer Makhni (v)	£7.50
Cheese tikka cooked with specially made tomato base sauce. Sweet and sour in taste. A true New Delhi dish.
*Dum Aloo Kashmiri (v)	£8.50
Small potatoes stuffed with cheese and cooked in a mild Mughlai sauce.

Kadai Paneer (v)	£8.95
Cheese cooked with onion, capsicum, medium spices.
Vegetable Biryani (v)	£10.95
Mixed vegetables cooked with rice. Served with vegetable curry.

FISH AND SHELL FISH

King Prawn Pardanashin	£14.50
In typical Goan style, this spicy, coconut ﬂavoured pardanashin features King prawns served in the shell of a baby coconut.
Sarisha Bata King Prawn	£10.95
King prawns cooked in Bengal style using mustard paste, green chillies and home-made gravy for a particularly distinctive ﬂavour.
*King Prawn Masala	£11.50
Giant prawns from the Bay of Bengal baked in the clay oven then gently simmered in a masala sauce.
Fish Hara Masala	£12.95
This ﬁsh is carefully marinated then broiled in the clay oven, then cooked in freshly made green sauce. One of the Bengal Clipper’s most popular dishes. A superb ﬁsh curry.

Kerala Fish Curry	£11.95
Tender cubes of ﬁsh cooked with garlic ﬂavoured curry sauce. Sprinkled with fried red chilli. Fairly hot.
Goan Crab Curry	£11.95
In typical Goan style, this spicy, coconut ﬂavoured fresh minced crab cooked Goan style with coconut and spice ﬂavoured sauce.
*Jheenga Malai	£11.95
King Prawns are marinated with freshly ground spices and sauté with tomatoes and onions, then complemented by the addition of a smooth cream.

TANDOORI

Tandoori King Prawns	£13.95
Bengal’s famous giant prawns are marinated in masala sauce. Cooked in the tandoor.
Angari Murg	£12.50
Based on a dish once made for Mughal Emperors, a young chicken is marinated overnight in the Bengal Clipper’s home- made tandoori sauce for a delicious taste of the North West Frontier. Served straight from the clay oven.

Murg Tikka Shashlik	£11.50
Chunks of Chicken marinated overnight in a masala sauce and cooked in the tandoor with capsicum and onion.
Mixed Grill	£12.95
Tandoori Chicken, Malai Tikka, Shish Kebab, Lamb Chop and Tandoori King Prawn. An imaginative and delightful mixed grill.
Hass Tikka Shashlik	£12.50
Lamb chop and lamb Tikka. Lightly spiced and cooked in the tandoor.

TWO COURSE BENGAL CLIPPER BANQUET - £20.95 per person
For 4 people as shown. This can be adapted for parties in multiples of four.

First course: A Clipper Treat for all, Second Course: Lamb Passanda, Rara Gosht,Chicken Tikka Massala and Chicken Elachi.
side dishes: Saag Aloo and Dal Makhani,Accompaniments: Rice and Nan for everyone.

SIDE ORDERS

Dal Palak	£3.25
Spinach cooked with yellow lentil.
Dal Tarka	£3.25
Tiny yellow lentils tarka with garlic and mustard seeds.
Dal Makhani	£3.50
Black Lentils cooked over a slow ﬁre with selected Indian spices and enriched fresh cream. A true New Delhi dish.
Bhindi Dopiaza	£3.95
Okra with onion.
Bombay Aloo	£3.25
Potatoes cooked in South India style.
Aloo Gobi	£3.25
Potatoes and cauliﬂower.
Saag Aloo	£3.25
Spinach with potatoes.
Saag Bhaji	£3.25
Spinach cooked with garllic and aniseed.
Saag Paneer	£3.50
Cheese cubes cooked with spinach.
Channa Masala	£3.25
Chick peas cooked with wild lemon.
Spicy Khumbi	£3.25
Mushroom cooked in special kadai sauce.
Milijuli Sabzi Curry	£3.75
An enticing combination of several vegetables cooked Bengal style A medium spiced vegetable curry.

Vegetable Jalfrezi	£3.50
Cooked with onions, green chillies and chat masala.
Bagoon Rashmashi	£3.95
Aubergine cooked with garlic, mustard and poppy seed.
Mixed Raitha	£1.95
Yoghurt with cucumber and onion.
Roti	£1.65
Whole wheat bread freshly baked in the clay oven.
Onion Garlic Kulcha	£2.95
Home made bread stuffed with onion and garlic.
Laccha Paratha	£2.50
Multi-layered bread.
Steamed Rice	£2.25
Pilaw Rice (Saffron ﬂavoured rice)	£2.75
Spinach/Lemon/Coconut/Mushr. rice	£3.15
Pilaw Rice (Using tumeric and green chillies)	£3.50
Nan plain	£2.50
Nan special	£2.95
(Peshwari/garlic/chilli/keema/cheese nan)
Chappati or poori (deep fried bread)	£1.75
Chutney (per person)	75p
Poppadoms	75p

*These dishes contain nuts. (v) Ideal for vegetarian.
12.5% service charge will be added (payable at the customers discretion) prices include VAT.
The management reserves the right of admission and service.
www.bengalclipper.co.uk
Telephone 020 7357 9001