Chicken cooked in medium strength sauce, with spinach, fresh garlic,
coriander and mix of spices, served with pilau rice
Chicken cooked with vegetables, onion, green pepper,
fresh coriander, mix of spices with a touch of lemon juice, served with pilau rice. Also available in lamb
Pan fried with coriander, cumin and turmeric. Served with fried onions and
chopped fenugreek leaves on a bed of mushrooms
When the Queen came to Scunthorpe in the summer of 2002, she visited the Victorian walled garden
at Normanby Hall where vegetables are grown. Asuf was invited to cook a Bangladeshi dish using
vegetables picked from the garden. With assistance from Shorif Khan, also a chef at Megna, he
created these two delicious mouth-watering dishes
Marinated chicken cooked with minced lamb. A boiled egg is fried
and then added together with a spice mix. It is finished off with a garnish of fresh
coriander and sliced onions, served with pilau rice
Jubilee King Prawn
Spiced Tiger King Prawns cooked in a medium sauce with fresh
vegetables and garnished with fresh coriander, served with pilau rice
Marinated Chicken, Lamb or King prawn cooked in a thick spicy sauce with onion, green chilli served in a hot cast iron wak.
Tarka Dhal is a classic Bangladesi-Indian dish. Dhal is red lentiles cooked with mixture of turmeric, ginger and plenty of garlic.
The Lime Pickle is a traditional Bangladeshi restaurant favourite, and the juicy combination of limes with authentic spices means it is the perfect compliment to your favourite curry. Also delicious on Papadam or with meat dishes.