Red Mossala
Special Bangladeshi Dishes at Red Mossala
Chicken
Murghi Nawabi 11.25
Breast of chicken fillets marinated in spices an herbs with a touch of yogurt, grilled in a tandoor, served in a special mild cream sauce with pilau rice and raitha.
Narikeli Murug Sugandha (Mild) 11.25
Fillet of chicken breast cooked with cream, coconut milk, tomato, coriander & in olive oil mild sauce, served with pilau rice and raitha.
Murug Fillet Massalla (Medium) 11.25
Grilled chicken breast cooked in massalla sauce with herbs and spices,
Medium texture, served with pilau rice and raitha.
Murug Fillet Dho-Piaza 11.25
Grilled chicken fillet cooked in olive oil with chunky onions tomato, Coriander and garlic medium strength, served with pilau rice and raitha.
Silsila Kababish Massalla 11.50
Chicken and lamb tikka cooked with capsicum, onion in a tandoor,
Served in a special massalla sauce made with yoghurt, coriander
and olive oil in a hot sizzler; complimented with pilau rice.
Nawabi Tandoori Piaza 11.50
Half baby chicken marinated in fairly hot spices, barbecued over charcoal
Added to a hot piaza, with capsicum, chunky pieces of onion, a
touch of garlic and olive oil, fairly hot served with pilau rice and raitha.
Massalla de Tandoorl Murug 11.50
half baby chicken marinated in cream and yoghurt with herbs and spices
barbecued in a clay oven. The chef’s special massalla sauce is then added to
give a mouth watering flavour; mild, served with pilau rice and raitha.
Lamb
Gosht Sultani Special 12.50
thin slices of lamb, lightly spiced, Marinated in olive oil with almonds, coconut & sultanas, cooked to right tendemes in a mild sauce of cream served with
pilau rice and raitha.
Lamb Fillet Dho-Piaza 12.50
Fillet of lamb cooked in olive oil with chunky onions tomato, coriander,
served with pilau rice & raitha.
Narikel Lamb Passanda 12.50
Fillet of lamb cooked with tomato, coriander, coconut milk, almond powder
in olive oil served with pilau rice and raitha.
King Prawns
Mughial Chingri Passanda 14.50
King prawns grilled over charcoal. Sauce of almonds, sultanas and powdered coconut very lightly spiced. Cooked in cream. served with plain pilau rice and raitha.
Nawaji Changri Bahar 15.50
King prawns marinated in herbs and spices, cooked in clay oven. The chef
then adds his special sauce made with onions, capsicum, fresh coriander and
tandoori sauce. Full of flavour, medium hot. Served with pi!au rice and raitha.
Raja Chingri Rangila 15.50
King prawns cooked in a tandoor with onion, capsicum after marination
In herbs and spices in olive oil, then the ran gila massalla sauce is then added
to a very hot sizzle served with pilau rice. Tangy flavour; medium strength.