The Eastern Eye

Boneless chicken or lamb pieces marinated in chef's special spices and cooked in the tandoori.

Combination of three different tandoori. Barbecued in chef's special spices, seekh kebab, chicken and lamb tikka.

Vegetable or mincemeat.

Lentils in a puri served in a chilli, garlic and tamarind sauce.

Barbecue chicken fried in butter and cooked with fairly hot spices - Highly Recommended.

Chopped into small pieces and cooked in chef's special sauce - served with puri.

Combination of chicken and lamb tikka, onion and paneer tikka and chicken pakora.

Chicken, onion, potatoes and dal mixed together then fried in vegetable oil - this dish has a nice flavour - Highly Recommended.

Sweet coconut and passion fruit mixed, then battered and deep fried in oil. Served with a separate honey and cream sauce. (Very sweet).

Sheek kebab cooked with lamb mince meat.

3/4 pieces of chicken cooked in butter served in a chilli sauce and garlic.

Sarters: 1 mixed poppadom, 1 mixed pickles tray, 1 mixed lajwab. Main Course: 1 chicken jagannathpur (medium hot), 1 pilau rice, 1 paneer tikka (side), 1 nan.

Starters: 2 Eastern Eye special mixed grill (chicken or lamb tikka seekh kebab and tandoori chicken), 2 mixed poppadom, 1 mixed pickles tray. Main Course: 1 chicken mirpurie (mild to medium), 1 lamb dhal kublier (medium), 1 South Bengal chicken special (very mild), 1 onion bhaji, 1 sag aloo (side), 2 pilau rice, 1 peshwari nan, 1 garlic nan.

Starters: 4 mixed poppadom, 1 mixed pickles tray, 4 mixed lajwab. Main Course: 1 South Bengal chicken special (mild), 1 chicken zul zulla (tasty mild), 1 lamb staff curry special (medium), 1 Eastern Eye special curry (medium), 4 pilau rice, 1 garlic nan and 1 askbori and cheese nan, 1 sag paneer (large), 1 onion bhaji.

Chicken or Lamb barbecued and tossed in butter with cultured yogurt and fresh cream. Garnished with almonds and coconut.

This is a very tasty dish. Chicken or lamb cooked with almonds and coconut with fresh homemade cheese and yoghurt. Served with a mixed exotic combination sauce. This dish is ideal for the ‘curry novice’. Highly Recommended.

Chicken or lamb cooked in very very mild spices and garnished with chef special sauce. This dish is for the ‘curry novice.’

This 100% vegetable Panir cheese is marinated and barbecued in the tandoori, then cooked with a mild to medium sauce. V.

Chicken or lamb steak marinated in yoghurt and cream then roasted with kashmir paste. Served in a mild to medium sauce in a South Bengal style. This dish is ideal for all ‘curry lovers’, it’s a very exotic dish. This is the godmother of curries and the next step after a korma and masala. This dish can also be cooked with king prawn with a additional cost.

Cooked with mincemeat and tandoori chicken tikka - mixed with a medium exotic sauce, but can be cooked hotter. (One of the finest dish on the menu).

Chicken and panir cheese marinated together with a tasty organic sauce, barbecued in a clay oven and served with fresh garlic and coriander with a medium to hot sauce.

This is a very authentic tandoori mixed cooked with a variety of spices - medium hot. This dish has a nice flavour and will always remind you of the Eastern Eye. (One of the finest dish on the menu).

Jogonathpur specials are spiced chicken, lamb, panier, kema and sheek kebab and cooked with freshly chopped green chilli, garlic and fresh Bengali lemon. Served with a medium hot sauce and garnished with fresh coriander. Aromatic flavour and highly recommended.

Lamb steak cooked with lentils and fresh green pepper. Marinated and barbecued with the chefs special ‘secret’ sauce. The chef recommends this dish for all ‘curry Lovers’.

Chicken or lamb cooked off the bone, with hot spice, garnished with chefs homemade style sauce and fairly hot. A traditional chicken curry.

Chicken or very tender lamb - off the bone and cooked with fresh herbs and garlic mixed with green and red chillies. Garnished with a touch of fresh mint. Cooked fairly hot with a very very tasty sauce.

Fairly hot chicken or lamb cooked with fresh green pepper and barbecue sauce. Garnished with garlic and coriander. This dish is ideal for the ‘Experienced Curry Lover’ This dish can also be cooked with duck, prawn or king prawn.*

Spiced chicken or lamb cooked with a slightly tangy taste mixed with fresh seeded Bengali olives, tamarind and mango then garnished with garlic and tomatoes. Served with a medium sauce. Highly recommended.

Cooked with lentils and pineapple. This tasty dish is highly spiced and is sweet, fairly hot and sour.

Chicken or lamb cooked with tamarind and spiced mango with a touch of fresh garlic and dry chilli cooked in a medium to fairly hot and sour sauce. This dish is found in the South and North of Bengal, one of our chefs favourite dishes, very tasty. This dish can also be cooked with duck, prawn or king prawn.*

Organic lamb marinated in a tasty sauce and barbecued in a tandoori oven and served sizzling with a separate bahari sauce.

This is a highly flavoured dish, barbecued in the tandoori with chicken or lamb marinated with panir and stuffed in a red pepper, with a spiced mango and tamarind with a separate very tasty mild sauce. Highly recommended by Chef.

Barbecued chicken or lamb in yoghurt and garlic, with a separate exotic zulzula sauce which has a touch of garden mint. Served on a sizzler with green peppers. This is a nice flavoured dish and mildly spiced.

Chicken cooked with fresh garden mint mixed with golden honey. Served with a separate very very mild ‘secret’ exotic sauce. (Very sweet dish).

Half of chicken marinated with yogurt and spice, then barbecued in the tandoori.

A dish from the Hindukush Mountain. Boneless chicken or lamb marinated in yoghurt and spice then barbecued in the tandoori.

Three large king prawns peeled then marinated in spice and afterwards barbecued in the tandoori with green peppers, onions and tomatoes.

Combination of all the tandoori in one dish. Seek kebab, chicken and lamb tikka, tandoori murgh, tandoori Paneer tikka. Served with peppers, onion and tomato.

A most famous North Bengal dish which is barbecued. It has a highly spiced flavour, mild to medium hot.

This 100% vegetable dish consists of marinated Paneer cheese cooked in the tandoori then roasted in butter. Served sizzling.

This dish cooked with 100% boneless fish from Bangladesh, it’s very tasty cooked with a medium to hot secret sauce. Highly recommended by Chef. V.

Rice, mincemeat and chicken with spinach and chickpeas cooked together. Served with a separate vegetable curry. (Medium hot).

Homemade cooking with rice, chicken, meat and prawn panier cooked together. Served with a separate vegetable curry. (Medium hot).

Served with chips (off the bone).

Served with chips (off the bone).

Spinach and panir cheese.

Spiced potatoes.

Spinach and potatoes.

Lentils with garlic.

With mint sauce, mixed pickles, onions and mango chutney.

Large bottle.

Large bottle.

Small bottle.

Small bottle.

Small bottle.

Small bottle.

Small bottle.

Large bottle.

Extremely aromatic and powerful wine which has a lovely rounded character and is very refreshing. A medium dry style, with sauvignon predominant in the long aftertaste.

With cabernet characteristics and well developed bouquet, this is a generous well rounded wine with a full nose. An easy drinking style with lots of panche.

A aromatic rosie has crushed red berry aromas which gives a deliciously fruity finish with just hint of subtle sweetness.

Clean Chardonnay characteristics with floral, honeyed flavour. Steely dry. A sophisticated giant which is carefully oaked to produce a complex luscious wine.

A rich, nutty dry white wine. Excellent style and balance. Fragrant, slightly spicy and refreshingly zesty.

A medium weight style, it is complex and shows restrained stone fruit characters. It is elegant and exudes immense style. Australian Chardonnay at it’s best.

Madeleine Angevine produces this fresh, youthful wine, exhibiting excellent balance and length. The fine dry style with it’s pale lemon colour is very refreshing.

Crisp, fresh and lively, with ripe passion fruit, gooseberry and lime flavours that flow well to a dry lingering finish.

Delicate and refreshing with delicious soft fruit flavours of strawberries, raspberries and melon.

A generous smooth wine with distinctive rich plum aromas and flavours, good fruit with oak in evidence. Produced by Paul Carille, owner of Chateau Cardinal - Villemaurine.

Distinctive plum aromas are enhanced by oaky notes. There are generous spicy and fruity flavours with integrated soft tannins producing a round finish. Ideal with Indian Cuisine.

Voluptuous, rich wine with realms of soft, sweet oak. Good weight of ripe fruit. This is a Crianza made like a Reserve! A smooth, rich and complex wine. It is full flavoured with a stylish velvety finish. Ideal for authentic curry lovers.

An exciting fruity flavour. The wine is a bright purple red. On the nose there is ripe blackcurrants and a hint of vanilla. It has a medium bodied palate which is well rounded with an attractive fruitiness. Idea for authentic curry lovers.

Soft flavour, approachable, full bodied red wine with a lifted bouquet and a bursting palate of blackberry fruits and eucalyptus, balanced tannins and good length give a pleasant finish to the wine. A classic Shiraz style. Ideal for curry lovers.

Cherry plum flavours with touches of mint, good intensity of colour and flavour. Medium bodied and supple, it exhibits wonderful flavours of red fruits.

Distinctive plum aromas are enhanced by oaky notes. There are generous spicy and fruity flavours with integrated soft tannins producing a round finish. Ideal with Indian cuisine.

Popular, high quality, sweet sparkling wine, fresh and full of fruity flavours. A very grapey and perfumed wine. Produced from the Moscato grape. Good clean finish.

The next best thing to champagne. Good flavour and lasting bubbles.