Chef Prasun Saha trained in Calcutta, working in 5-star establishments such as the Taj Hotel and Mumbai's famous Only Fish restaurant. He brings with him a wealth of seafood expertise which he will be using to serve up some treats at the London venture. Delights on the new menu will include abadi king prawn lightly spiced starter with tartar sauce, monk fish tikka, dumka lobster, macher jholl the traditional Bangladeshi fish curry, and machli masala de-boned Tilapia fish cooked with onions, tomatoes, pepper and coriander. Signature Bangladeshi dishes include shathkora mangsho, a traditional dish of diced lamb shank cooked with wild Bangladeshi lemons and unique offerings include, the Tandoori Paslion rack of lamb and the duck breast served in anis and saffron sauce Saha commented: "It's the fusion of complimentary elements from distinct international cooking styles which motives me the creation of exclusive is what gives a restaurant its own personality." "Too many Indian restaurants serve up me-too dishes and produce to a price rather than a standard."