It has always been a pleasure of mine to create different kinds of ‘special dishes’ which always enhances the image of Newick Tandoori. Whether it is lamb, chicken, fish or vegetable, it’s something that can be created and put onto a menu. I always like to base the Specials according to the season as it gives a bit of an edge, also the Specials may either be a starter or a main dish – you can have the final say. The Specials are created only by me, which makes it even truly unique and a certified speciality! Keep an eye out, because the Specials will change each season. We hope to see you soon and hope you can try out my popular Specials.
Newick since 1987
Chargrilled succulent breast of partridge. Marinated in pomegranate. Molasses. Ginger. Star anise. Sweet pepper red onion salad.
Venison fillets marinated in a secret array of spices, seared in the tandoor. Plum sauce
Locally sourced pheasant breast marinated in a secret array of spices. Seared in the Tandoor. The result of succulent meat with a spicy finish that will leave your taste buds tingling.
Sylheti Machli (taste of home) catch of the day
Pan grilled cod fillets, marinated in garlic ginger. Fresh herb spices, plum tomato sauce. basmati rice.
Sagwala Jungli Murghi
Pheasant Breast and spinach, pan-fried in aromatic spices and sweet red chilli, creating a full flavoured sauce and served with with pulao rice,
A real speciality of the Sylhet region of Bangladesh; Very slow cooked beef in hot exotic spices and citrus fruits, a wonderfully spicy dish flavoured with Bengal fruits. Served with basmati rice,
Venison fillets, spinach, pan-fried in aromatic spices and sweet red chilli, creating a full flavoured sauce and served with pulao rice.