The Red Chilli offers guests authentic flavours of India in a comfortable, contemporary setting. The well experienced chefs weave their magic to create fine dishes from the sub-continent as well as fish and duck dishes from neighbouring Bangladesh. A range of vegetarian selections are also available.

A chicken tikka, marinated chicken pieces cooked in a tandoori oven with special spices and fish kebab, minced fish, fried in garlic paste, coriander and other light spices make for a good start to an exciting meal. Main course could follow with bhatak raja nagha sahi, hot flavour boneless breast of duck cooked Bengali style with naga chilli of Sylhet and navratan paneer kurma, cottage cheese in a creamy sauce finished with flaked almond. As a last indulgence before you polish your plate you can order akbari pulao, lamb with onions and nuts, cooked with aromatic basmati rice, butter and light spices and served with an omelette on top.