The all-day a la carte Asian Specials Menu lists dishes where diverse Asian culinary specialities meet Bengal&rsquos own. So you have Mustard Marinated Chicken Bao with kasundi mayo, Gondhoraj kimchi, shichimi powder, sesame seeds and micro greens Baked Aubergine served with Gobindhobhog rice, tossed seasonal vegetables, spicy soy sesame and chili sauce Whole Bhetki served with wok tossed vegetables, Thai fragrant rice and Singapore sauce, crackling mustard, coriander micro-greens, seven spice powder with lemon wedges. How about Sichuan King Prawns prepared with Dale sauce, green vegetables, mustard micro green, Gondhoraj lemon zest, fried garlic and chili oil Or some Stuffed Mushroom made with three-pepper sauce, fried garlic, seven-spice powdered, crispy chili oil, beetroot micro-greens and ABC sweet soy, Penang Tofu tossed with Malay spicy peanut sauce, fried garlic, Togarashi, micro greens, chili oil, sliced red chilies and lime. Try the Grilled Lamb Chop with Wasabi infused sweet potato mash, milagai bajji, and tamarind pistachio sauce, or the Grilled Chicken Skewer, served with home-made Anticucho sauce, green chili and raw mango relish, Togarashi and beetroot cress, and the Pan Seared Tofu with black bean sauce, Somen noodles, seasonal vegetables, Sichimi powder, fried garlic and sweet potato chips and end your meal with milk chocolate Jasmine Tea mousse with caramelized honey, Panna Cotta, chocolate tuille and coffee ice-cream.