Bengal Clipper

Name: Bengal Clipper
Address: 31 Shad Thames, SE1 2YR, SE1 2YR
Telephone: 020-7357-9001

31 Shad Thames, London, SE1 2YR, UK

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Cuisine: Indian
Parking:
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Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
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À La Carte menu

FIRST COURSES

Clipper Treat

A mixed starter of Achari Chicken, Murgh Lashuni Tikka, Lamb Boti Kebab, Fish Tikka and Malmali Shish Kebab.

Golda Chingri Special

A giant prawn from the Bay of Bengal is cooked delicately in the Bengal Clipper's own special sauce.

Zafrani Fish Tikka

From the clay oven, tender pieces of skillfully charcoal roasted fish marinated with Saffron and fresh herbs.

Roti Chingri

Homemade bread is fried in clarified butter and served with spiced prawns.

Goan Chingri Baza

King Prawn in various spices wrapped in fresh spinach and deep fried. Superb crispy prawn.

Achari Murgh Tikka

Chicken flavoured with tamarind then charcoal baked in the clay oven.

Potli Khazana

Diced Chicken flavoured with mace, fresh cream and cheese. Served wrapped in a potli.

Murg Lahsuni Tikka

Chunks of chicken marinated with garlic and spices, slowly cooked in the tandoor.

Chicken Kati Kebab

Spicy diced chicken wrapped in egg-coated home-made flour bread.

Kurkuri Bhindi

Hot Crispy Okra.

Dum Ka Ghilawat

Smoked lamb dumplings flavoured with Lucknawi spices.

Lamb Boti Kebab

Tender chunks of boneless lamb blended with various Indian spices, herbs skewered and roasted in a clay oven.

Malmali Shish Kebab

Minced lamb seasoned with exotic spices coated with finely chopped onions & capsicum charcoal grilled on a skewer.

Fish Ambarsiri

A batter deep fried fish with ginger garlic paste, flavour of carron seeds, lemon and taste of Indian spices

Badha Gobi Bora

The Bengal Clipper's version of the traditional Onion Bhaji. Cabbage and onion pieces coated with gram flour and then deep fried.

Mushroom Lollipop

Button mushrooms are stuffed with home-made cheese, onion,ginger, chillies, herbs and spices, coated in bread crumbs and then deep fried.

Murgh 65

Lightly spiced chicken deep fried. Then pampered with curry leaves and fresh spices for a famous south Indian style. Sweet and sour.

Hara Dolma

Mashed vegetables mixed with fine herbs and deep fried.

Vegetable Pakuras

Sliced potatoes, sliced aubergine, green chilli and sliced cauliflower, gram flour coated and deep fried.

MAIN COURSES

Chef's Special Chicken Curry

An exceptional chicken curry unique to the Bengal Clipper. Our chef's special sauce is hot, sweet, sour and spicy. A firm favourite with many regular customers.

Xacuti Chicken*

A Chicken curry that is highly spiced and fairly hot. Prepared using fresh coconut, it combines flavours from Goa and South India.

Stuffed Chicken Massala*

Our breast of chicken is stuffed with spices, potatoes, onion and flaked almonds then cooked in yoghurt. Complimented be a medium hot sauce, it continues to be one of Bengal Clipper's most popular dishes.

Murgh Tikka Massala*

The famous Chicken Tikka cooked with the Bengal Clipper's special fenugreek and massala sauce.

Butter Murgh

Morsels of chicken are marinated with ginger, garlic and yoghurt and served in a creamy butter sauce.

Murgh Mumtaz

Succulent chunks of chicken barbequed and finished in a blend of cream in a true Muglai style sauce.

Murgh Sagrana*

An exceptional chicken dish unique to the Bengal Clipper. Cooked with cream and spices, this mid chicken dish is prepared especially for weddings. It is our chef's speciality and is prepared ideally for special occasions. Served with Pilaw Rice.

Murgh/Gosht Biryani*

A dish famous in both East and West Bengal, Saffron flavoured chicken / lamb is cooked with ghee rice and served with a mixed vegetable curry.

Gosht Vindaloo

A Lamb curry cooked in a thick and tangy vindaloo sauce

Lamb Pasanda*

A North Indian dish that uses tender pieces of thinly sliced lamb that has been marinated in spices. Cooked with cream, cashew nuts and freshly ground ginger.

Gosht Shimla Mirch

Tender pieces of Lamb cooked with capsicum, tomato and onion gravy.

Lamb Tikka Karai

Lamb cooked in hot spices, green peppers and onions.

Sathkari Gosht

Lamb cooked in calamansi juice (wild lemon), lemon leaf and naga chilli. A superb lamb dish with lots of flavour, medium hot.

Rogan Josh

A Madras-hot lamb stew cooked in a rich sauce.

Gosht Dalcha

A medium-hot tender chunks of lamb mixed with highly flavoured cinamon & grated yellow lentil paste & finished in rich sauce.

Murgh Elachi

With deference to the Bengal Clipper's home at the Cardamom Building, Elachi Murgh was created by our chef as the restaurant's signature dish. This distinctive medium-spiced chicken curry bears the unmistakable flavour of cardamom (elachi).

Rara Gosht

A famous dish from North Frontier India, with the medium hot minced chunks of lamb mix with onion gravy.

Gosht Dahiwalla*

Lamb cooked Kashmiri style, based on cashew nut, yoghurt, chilli and whole massala spice.

VEGETARIANS

Vegetable Jalfrezi

Stewed vegetables with capsicum onion, tomatoes, green chillis and chat massala. Served with Pilaw Rice.

Spinach Master Chef's Special*

Fresh Spinach leaf cooked with home-made cheese makes for a mind, aromatic and especially appealing accompaniment. Served with Pilaw Rice. A Bengal Clipper speciality.

Vegetable Biryani

Vegetables cooked with rice.

Dum Aloo Kashmiri*

Small potatoes stuffed with cheese and cooked in a mild Garam Massala flavoured sauce. Includes Pilaw Rice.

TANDORIES

Tandoori Golda Chingri

Bengal's famous giant prawns are marinated in spicy yoghurt-based and slightly hot tandoori sauce. Cooked in the clay oven.

Angari Tandoori Murgh

Based on a dish once made for Moghul Emperors, a young chicken is marinated overnight in the Bengal Clipper's home-made tandoori sauce for a delicious taste of the North West Frontier. Served straight from the clay oven.

Chicken Tikka Shashlik

Chunks of Chicken marinated in a massala sauce and cooked in the tandoor with capsicum, onion and garlic.

Mixed Grill

Achari Chicken Tikka, Murgh Lahsumi Tikka, Angari Tandoori Chicken, Malmali Shish Kebab, Lamb Boti Kebab and Tandoori King Prawn.An imaginative and delightful mixed grill.

FISH AND SHELL FISH

Golda Chingri Pardanashin

In typical Goan style, this spicy, coconut flavoured pardanashin features giant prawns served in the shell of a baby coconut.

Goan Crab Vindaloo*

In typical Goan style, this spicy, coconut flavoured fresh minced crab cooked Goan style with hot coconut and spice flavoured sauce.

Sarisha Bata Golda Chingri

Giant Bay of Bengal prawns cooked Bengal style using home made mustard paste, green chillies and yoghurt for a particularly distinctive flavour.

Jheenga Malai*

Fresh Prawns are marinated with freshly ground spices and sautd with tomatoes and onions, then complemented by the addition of a smooth cream.

Golda Chingri Massala*

Giant prawns fresh from the Bay of Bengal are baked in the clay oven then gently simmered in a spicy red massala sauce.

Bengal Tiger Fish Hara Massala

The Bengal Tiger Fish is found only in deep forest rivers. This muchprized fish is carefully marinated for several hours and then broiled in the clay oven. It is then cooked in freshly made Coriander sauce with tomatoes, ginger root, red pepper, chilli, lemon sauce and black pepper. Naturally, one of the Bengal Clipper's most popular dishes.

Dahi Dover Sole

A dish made famous by the Bengal Clipper. Dover Sole is served in a tangy yoghurt and curry sauce. Only to be found on this stretch of the Thames!

Moni Puri Machi Massala* 12.00

This is a traditional Moni Puri fish dish from the Eastern part of Bangladesh. Stuffed with garlic, black pepper, red and green chillies. A tribal dish cooked in a massala sauce and topped with home made cheese, fresh coconut and sesame seeds. A superb fish massala dish.

SIDE ORDERS

Dal Makhani

Black Lentils cooked over a slow fire in an earthenware pot, delicately flavoured with selected Indian spices and enriched fresh cream.

Yellow Dal

Tiny yellow lentils are made into a thick paste then fried with clarified butter, garlic, cumin and mustard seeds. Served sprinkled with fresh coriander.

Dal Palook

Spinach cooked with yellow lentils.

Madras Bombay Aloo

Potatoes cooked in South India style.

Massaladar Aloo Gobi

Potatoes and cauliflower cooked in spices.

Roshoon Palook

Spinach Leaf is very nutritious. In this dish it is served with aniseed and garlic.

Palak Paneer

Cottage cheese cubes prepared in curry spinach flavoured with exotic spices and garnished with cream.

Paneer Makhani

Cottage cheese cubes cooked in a special mild Mughali sauce.

Aloo Palook

Fresh spinach served with baby potatoes

Milijuli Subji

An enticing combination of several Bangladeshi vegetables. Cooked Bombay style, a medium hot vegetable curry.

Sathkari Channa Masala

Chic peas cooked with fresh herbs, spices & flavoured with wild lemon sauce.

Spicy Kumbi

Spicy fried mushrooms. English vegetables given a distinctive Bengali treatment.

Onion Salad

Badha Gobi Bora

The Bengal Clipper's version of the traditional Onion Bhaji. Cabbage and onion pieces coated with beson flour and then deep fried.

Massala Bindi

Spicy fried okra. A traditional Indian side dish.

Bagari Broccoli

Broccoli cooked with specially made sauce consists of tamrind pink nuts, onion seeds and curry leaves. A Hydrabadi speciality.

Begoon Rasmish

Spicy aubergine with tomatoes.

Steamed Basmati Rice

Pilaw Rice

Expertly cooked rice given an aromatic appeal with the addition of cinnamon, cloves, cassia leaf and aniseed.

Spinach Rice

Fresh spinach nicely tossed with Basmati Rice flavoured with Cumin seeds and garnished with fried chopped spinach.

Lemon Rice

Ghee rice given the light touch of the flavour of lemon.

Tandoor Roti

Whole wheat bread freshly baked in the clay oven.

Nan

Home made fluffy Indian bread in the choice of either Plain, Garlic, Peshwari (sweet), Chilli, Ajwani (carron seed) or stuffed with cheese, onion and fresh coriander leaf.

Pudina Paratha

Multi layered whole wheat flour bread sprinkled with finely chopped mint & cooked in tandoor.

Shosha Raitha

Cucumber in yoghurt to keep cool.

Papadom

The traditional Indian crisp!

Chutneys

All chutneys at the Bengal Clipper are home-made.