Menu of Light Of Bengal Restaurant Aberdeen

Traditional marinated chicken fillet, deep fried and cooked in original bangla style-

Dish conisiting of king prawn , scallop and monkfish. Founded by portugese settlers , now cooked by us to hte original recipe-

A supreme cut of lamb given the traditional goan treatment. Full of flavour, cooked with red wine, tomatoes and corainder.

Chicken breast stuffed with king prawn, grilled and garnished with aromatic tamarind sauce.

Chicken king prawn msheek kebab and lamb ,cooked with exotic spices.

Classic dish of the Moghuls, cooked with secret spices only known to us.

Served in a medium sauce with spinach and channa dhaal.

Served with coconut and creamy sauce.

This dish is chefs fav and has a very strong, tangy taste, marinated pieces with fresh green chillies, jeera ,methi, mint garlic and ginger.

Traditional dish in garlic and ginger paste,spiced with fresh coriander, turmeric and a hint of red chilli- highly recommended.

Chef's own special recipe garnished with coriander.

A stong , hot dish withonions, green peppers, fried garlic and chillies-

This dish is marinated in spice then cooked in a sauce with saag and chickpeas- For extra bite ask for Green Chillies

Spicy Indian lentil soup.

Curry based soup, a favorite of the British Raj - served with lemon and a sprinkle of rice.

Sweet and sour

Mix Pakora: Chicken, vegetable and mushroom

On the bone.

Slices of potato and aubergine cooked with onions, tomatoes and fresh lemon juice - served over puri bread.

Chicken, lamb tikka and sheek kebab.

Spiced king prawns in the shell, fried with onions.

Tiger prawns coated in sesame seeds then tossed with onions and fresh chilli.

Lightly spiced monkfish marinated with mustard and olive oil.

Marinated scallops tossed with fresh mint, mushrooms and peppers

Marinated with ginger, garlic and garam masala

Sheek kebab, chicken kebab, lamb tikka, chicken tikka and tandoori king prawns.

Vegatable pakora, courgette pakora, mushroom pakora and vegetable samosa.

Boneless morsels of chicken marinated in yoghurt and special spices then charcoal grilled in the tandoor.

Succulent pieces of lamb marinated in yoghurt, mustard oil, fresh mint and fenugreek.

Cubesof indian cheese marinated in spice then charcoalgrilledin the tandoor.

Fillet of salmon marinted in Bengal special spices.

Succulent Bay of Bengal king prawns.

On the bone.

Pieces of chicken tikka served with grilled peppers, onions and tomato, cooked on a skewer in the tandoor.

Pieces of tender lamb tikka served with grilled peppers, onions and tomato, cooked on a skewer in the tandoor.

Cubes of indian cheese served with grilled peppers , onion and tomato, cooked on a skewer in the tandoor.

A feast for tandoori lovers of sheek kebab, chicken tikka, lamb tikka and tandoori king prawns.

Chicken, lamb and prawns cooked with dry herbs and spices, garnished with tomatoes and an omelette.

-Mild-. Cooked in a creamy sauce of ground almonds, sweet yoghurt and spicy ground herbs.

Cooked with onions, fresh herbs, fresh cream and tomato puree, carefully spiced with a sweet touch.

-Mild- Kashmiri herbs cooked in a thick creamy sauce with the ition of roasted cashew nuts.

-Med-. Cooked in spices on charcoal then fried with more spices into a rich sauce.

-Hot-. Special Bengali sauce topped with spicy minced lamb, green chillies and mushrooms.

-Med-An exotic bengalidish of chicken, lamb, prawns, mushrooms and tomatoes cooked in a thick sauce.

-Hot-. Cooked with garlic, onions and fresh coriander, garnished with red chillies.

Med/Hot-. Special spice and fresh herbs cooked with chicken ,lamb,king prawns, onions and peppers in a garlic and ginger sauce.

Med/Hot-. Bay of bengal king prawns steam cooked in a special handi-pot- in a very special sauce to give a beautiful taste.

Hot- Cooked in fresh slices of garlic, fresh green chillies and plum tomatoes, garnished with coriander.

Med- Cooked in a karahi with fresh capsicum, garlic, ginger and coriander, delicately flavoured with a touch of cream.

Off th bone very smooth in taste a favourite of the Maharani -Queen-

Hot- Cooked with chickpeas, minced lamb, garlic and ginger, delicately flavoured with a touch of cream.

Cooked with special herbs and beans

-Hot-. Cooked with olive oil, ginger, garlic and green chillies in a thick sauce

-Med or Hot-. Double strength sauce thickened with tomato puree and garlic, sprinkled with fresh coriander.

-Mild-. Very tasty creamy sauce topped with pineapple pilau rice.

-Med- Highly recommended, delicious sweet and spicy dish with an aromatic taste.

-Hot-. Mouthwatering dish consisting of onions, coriander and spices, garnished with fresh green chillies. Spicy

-Med- Blended with subtle touches of our fresh sylheti masala and cooked with fried mushrooms, onions and green peppers.

-Med-. Tandoori dish cooked with a sauce of fresh herbs, garlic, tomatoes and onions.

Hot- Very rich flavour obtained by using fresh ginger, garlic and green peppers.

-Med-. Beautiful dish with a truly eastern flavour obtained by using fresh ginger, spring onions, fresh coriander, garlic and green peppers, served with a separate sauce.

Med-Famous Parsee wedding dish with fresh garlic, spring onions and fresh coriander, lavishly garnished with fresh uri dhaal and fresh lemon.

-Med-- Rich flavour with fresh ginger, spring onions, fresh coriander and garlic, topped with homemade cottage cheese -paneer-

-Med-. Exquisite taste made with spinach, fresh ginger, spring onions, fresh coriander and garlic

A dish for spice enthusiasts cooked with a strong blend of spices and naga pepper sauce, giving extra aroma and flavour.

Med- Very popular, sweet and sour dish mainly consisting of crushed pineapple and lemon juice, cooked in a thick lentil sauce. Spicy

Lightly spiced curry cooked with onions, green peppers and a hint of lemon juice. spicy

Very popular dish consisting of onions, green peppers, tomatoes and fresh coriander in a thick sauce.

Garnished with onions, tomatoes, ground fenugreek and fresh coriander. -Med-

Lightly spiced curry cooked with chunks of pineapple

Mild- Cooked with coconut cream. Spicy

Mild -Cooked with fruit in a rich, creamy sauce. Spicy

Cooked with fresh chilli.

Cooked with onions and fresh coriander. Med

Popular South Indian dish named after the city where it was first created, a firm favourite with those who like a hot curry. Spicy

Cooked with coconut.

Very hot dish.

Cooked with onions, fresh herbs and a hint of tomato puree.

Cooked with onions, fresh herbs and a hint of tomato puree.

Chicken breast cooked with chickpeas, fresh garlic and chopped tomatoes.

Spring chicken cooked with fresh garlic in a thick sauce, sprinkled with freshly chopped green chilli and coriander

Spring lamb cooked with fresh garlic in a thick sauce, sprinkled with freshly chopped green chilli and coriander

Fresh prawns prepared and cooked in traditional balti style.

Bay of Bengal king prawns cooked with onions, fresh herbs and a hint of tomato puree.

Chicken, lamb and prawns cooked with a special blend of herbs and spices, garnished with green peppers

Okra

Spinach

Potatoes and cauliflower

Spinach and potatoes

Chickpeas

Spinach and cottage cheese

Peas and cottage cheese.

Hot. Potatoes and chickpeas cooked with garam masala, garnished with green chillies.

Hot. Mixed vegetables cooked in a special thick sauce with tomatoes and ground spices.

-Med-. Lentils and vegetables cooked in a spicy thick sauce, garnished with pineapple.

Hot Tropical vegetables cooked with fried capsicum and fresh tomatoes, sprinkled with green chilli and coriander.

Med- Potatoes, chickpeas and aubergine cooked with special herbs and spices, then re-cooked in tandoori sauce.

Sweet.