Thirty years of slow Bengali cooking.

• Meat PlatterSignature£14.95

  Lamb chops, sheek kebab, chicken tikka stir fry and chicken wings, all from the charcoal tandoor.

• Raj Special Mussels£9.95

  Prime mussels marinated in our chilli and coriander sauce with a hint of garlic.

• King Prawn Puree£9.50

  King prawns in a blend of fresh spices and onion, served on lightly fried bread.

• Maach Frezi£9.25

  Bengali white fish, lightly spiced in turmeric, garlic and chilli, served on a puree.

• Paneer ShashlickV£7.95

  Paneer barbecued with red onion, tomato and capsicum.

• Onion BhajiV£5.95

  Sliced fresh onion, gram flour and spices, crisp-fried to order.

• Kosha MangshoSignature£18.95

  Mutton on the bone, slow-braised for four hours in a dark, unhurried Bengali masala until the sauce clings to the spoon.

• Thenger Gosht£21.50

  Whole lamb shank, marinated and slow-cooked in a rich sauce of onion, garlic, green chilli and coriander.

• Beef RezalaN£17.95

  A pale, aromatic Dhaka-style braise — yoghurt, cashew, white pepper and green chilli. Mild, fragrant, deceptively deep.

• Morog Polao£17.50

  Corn-fed chicken cooked into ghee-rich chinigura rice with saffron, mace and fried onion. A wedding dish, served every night.

• Sherabi Jalsha£17.95

  Chicken or lamb tikka stir-fried with onion and green pepper in a rich brandy sauce. Flamboyant, and meant to be.

• Bhuna KhichuriV£14.95

  Roasted moong dal and short-grain rice cooked down with ginger and whole spice, finished with ghee. Monsoon food.

• Shorshe IlishSignature£24.50

  Padma hilsa steamed in a sharp mustard and green chilli paste, with nigella and mustard oil. The dish every Bengali kitchen is judged on.

• Lobster£39.50

  Whole steamed lobster, stir-fried with black bean, mango and chilli, button mushroom and steamed spinach. Served with Raj red onion fried rice.

• Roop Chanda£26.00

  Whole pomfret flown from Bangladesh, lightly fried with turmeric, green chilli and coriander. Served with garlic rice and a crisp salad.

• Chingri Malai Curry£22.50

  King prawns in first-press coconut milk with cardamom and a whisper of sugar. Gentle, glossy and unmistakably Bengali.

• Red Snapper£23.50

  Fillet of red snapper in a coriander sauce with chilli, spiced okra and coconut. Served with steamed rice.

• Seafood Platter£34.00

  Jumbo prawns, mussels, white fish, scallops and soft-shell crab. The sea at its best — to share, or not.

• Sag PaneerV£6.95

  Spinach and house-made paneer, garlic and butter.

• Daal TarkaV£6.50

  Lentils finished with a hot tempering of garlic and cumin.

• Brinjal MassalaV£6.50

  Aubergine, slow-cooked until it collapses into the sauce.

• Bombay AlooV£6.25

  Potato with mustard seed, turmeric and curry leaf.

• LuchiV£4.50

  Puffed white-flour bread, fried to order. Four to a basket.

• Peshwari NanN£4.75

  With coconut, sultanas and almonds.

• Garlic NanV£4.25

  Leavened bread baked against the clay with fresh garlic.

• Khasta RotiV£4.25

  The Raj special — layered, flaky, baked in the clay oven.

• Mishti DoiSignature£6.50

  Sweetened yoghurt set overnight in a clay pot with caramelised jaggery. Cool, thick and quietly perfect.

• Roshogolla£6.50

  Chenna dumplings simmered in cardamom syrup, served chilled. Three to a bowl.

• Pistachio KulfiN£6.25

  Slow-reduced milk ice, dense and unchurned, with crushed pistachio.

• Shahi TukraN£6.75

  Ghee-fried bread soaked in saffron-scented rabri, with almond and rose.

• Gulab Jamun£6.00

  Warm milk dumplings in rose syrup, with vanilla ice cream.

• Luscious SorbetsV£5.95

  A trio from the day's selection — ask your waiter.

• Chablis — Fournillon£46

  Bin 08 · France. A family domaine. Creamy fruit, no trace of oak, a slight raciness in the finish.

• Cloudy Bay Sauvignon Blanc£58

  Bin 10 · Marlborough, New Zealand. Great fruit intensity — and always in short supply.

• Barolo Alasia£62

  Bin 20 · Piemonte, Italy. Savoury and classic Nebbiolo, ripe fruit over a round, silky texture.

• Nuits St Georges 2016RJH Selection£120

  Bin A · Domaine Chauvenet, Burgundy. Layers of ripe berry, elegant throughout. Burgundy at its best.

• Taittinger Brut Réserve£85

  Bin 27 · 40% Chardonnay, 60% Pinot Noir. Fine, persistent bead. Dom Pérignon and Bollinger also listed.

• Emma Peel£13.50

  Our own champagne cocktail — cherry brandy, pineapple and chilled prosecco. Named for Diana Rigg.

• Passion Fruit Mojito£11.50

  White rum, fresh mint and zesty lime. Mocktail version on request.

• Cobra · Draught£5.90

  Pint. Kingfisher, Peroni and Aspall also on tap or by the bottle.

A fuller list of thirty bins, grand marque champagnes and a rare-spirits back bar is available in the restaurant and in the R91 Lounge. Enjoy alcohol responsibly — drinkaware.co.uk