THE SHIMLA PALACE

FANGASH DELIGHT
Fangash fillet gently cooked with herbs and spices in a medium dish.

RUPCHANDA SHAGORICA
Rupchanda is a fish from the Bay of Bengal, which fries very well. Cooked in traditional spices to create the traditional taste. A medium strength dish served with mushroom fried rice.

SEA BASS
Our chef creates a unique sauce to go with the fresh sea bass with benjol (aubergine) & potatoes served with a choice of rice.

BENGAL FRIED FISH MASALA
Cooked with fish called ayer, which is mainly found in fresh water of the River Padma. The River Ganges changes its name to Padma as it flows through Bangladesh to connect to the Bay of Bengal. A medium spiced dish served with boiled rice. A very popular dish of the East.

AYER SHATKORA
This particular dish is cooked with shatkora fruit zest. Shatkora fruit only grows in the Himalayan mountains & a few regions of India & Bangladesh. The zest of the fruit is uniquely blended and added to selected spices to create an indescribable taste. A medium spiced, juicy dish served with boiled rice.

SHAZNI PRAWNS
Highly spiced king prawns and prawns, cooked in a herb sauce together with fresh ginger, lemon grass, garlic & spinach. A medium spicy dish.

SALMON KAJHOOL
Pan fried salmon steaks simmered in freshly ground spices with a smooth garlic sauce. A medium dish.

TROUT BHUNA
Pan fried trout fillets cooked in rich bhuna sauce with green peppers, tomatoes & garlic. A medium hot dish.