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Min. Order £0.00
If you or someone you're ordering for has a food allergy or intolerance, we recommend you phone the restaurant on 01213844000
Food Standard Agency
Allergen rules
Allergenic ingredients must be indicated in list of ingredients with clear reference to name of the substance or product as listed in Annex II of the EU Food Information for Consumers Regulation No.1169/2011 and Commission Delegated Regulation (EU) No. 78/2014 amending Annex II to Regulation (EU) No 1169/2011. Annex II outlines the 14 allergens (and products thereof) that must be labelled or indicated as being present in foods and are:
* Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
* Crustaceans for example prawns, crabs, lobster, crayfish
* Eggs
* Fish
* Peanuts
* Soybeans
* Milk (including lactose)
* Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
* Celery (including celeriac)
* Mustard
* Sesame
* Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
* Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
* Molluscs like, mussels, whelks, oysters, snails and squid
The allergenic ingredients need to be emphasised using a typeset that clearly distinguishes it from the rest of the ingredients, for example by means of the font, style or background colour. Food businesses can choose what method they want to use to emphasise the 14 allergens on their product label.
Where several ingredients or processing aids in a food originates from a single allergenic ingredient, the labelling should make this clear for each ingredient or processing aid concerned. For example, skimmed milk powder, whey (milk), lactose (milk)
Where the name of the food (such as a box of eggs or bag of peanuts) clearly refers to the allergenic ingredients concerned, there is no need for a separate declaration of the allergenic food
· Where foods are offered to sale to the final consumer or to mass caterers without packaging, or where foods are packed on the sales premises at the consumer’s request or prepacked for direct sale, information about allergenic ingredients is mandatory and must be provided
· Allergen information must be provided for non-prepacked foods in written or oral formats with clear signposting to where consumers can obtain this information, when it is not provided upfront
Know the law
· There are both criminal and civil legal regimes that are relevant to the sale of foods containing allergens and the provision of 'allergen-free' lists. It is essential that these are given careful consideration.
· The following is a brief outline of the main provisions to assist manufacturers in identifying their legal obligations. It also suggests the appropriate courses of action in respect of good manufacturing practice and the provision of information for consumers.
· Manufacturers should seek their own legal advice as appropriate.
· The EU Food Information for Consumers Regulation (EU FIC) changes the way allergen information appears on labels and on food that is prepacked, sold loose or served when eating out. The EU FIC brings general and nutrition labelling rules together and simplifies and consolidates existing labelling legislation into a single framework.
· The regulation builds on the previous allergen labelling provisions for prepacked foods as well as extending the provision of allergen information to foods sold non-prepacked or prepacked for direct sale.
· 'Prepacked food'
· 'Prepacked' foods are foods, which have been put into packaging before sale (final consumer or to mass caterers), where there is no opportunity for direct communication between producer and customer, and the contents cannot be altered without opening or changing the packaging. For example, most pre-packed foods sold in supermarkets will fall under this definition, such as tinned food, ready-made meals or frozen food products.
· 'Prepacked for direct sale'
· Generally means those foods that have been packed on the same premises as they are being sold. In these situations, it is thought that the customer would be able to speak to the person who made/packed the foods to ask about ingredients and so these foods do not generally have to be labelled with ingredients by law. Foods which could fall under this category are meat pies made on site, and sandwiches made and sold prepacked or not pre-packed from the premises in which they were made.
· 'Non-prepacked'(Loose foods)
· Foods which are non-prepacked can be often described as foods sold loose. In a retail environment this would apply to any foods which are sold loose from a delicatessen counter (for example, cold meats, cheeses, quiches, pies and dips), fresh pizza, fish, salad bars, bread sold in bakery shops etc. In a catering environment this would apply to foods ready for consumption such as meals served in a restaurant, café or purchased from a takeaway.
Opening hours
Combination Dish Meal
Choose two dishes between bhuna, korma, madras, vindaloo, Rogan, dhansak, dupiaza, pathia, Cylon, Malayan, and your choice of meat or vegetable (£2 extra apply on fish and king prawns dishes)
Tandoori King Prawn Masala
Contains Nuts
Marinated king prawns cooked in fresh cream coconut & ground almonds
Salmon Bhuna
Succulent pieces of salmon dry cooked in curry sauce garnished with a hint of mustard spinach & fried onions
Tandoori King Prawn Jalfrezi
Marinated king prawns in Jalfrezi style sauce hot & spicy
Slightly Hot
Spicy
Hydrabadi
Cooked with garlic, onions, and herbs garnished with red dry chillies
Slightly Hot
Spicy
Sylhet Special Chicken or Lamb
Marinated meats of choice with mincemeat and boiled egg in a madras hot sauce
Hot
Spicy
Bengal Special Chicken or Lamb
Medium dish cooked with onions, peppers and tomatoes with lamb chop in a chef special sauce
Slightly Hot
Spicy
Chicken Chilli Masala
A slightly hot dish prepared with chef special herbs and spices cooked with red chillies
Slightly Hot
Spicy
Ginger Special
Cooked with onions, peppers and tomatoes garnished with fresh garlic in a medium sauce
Rezella Chicken or Lamb
Cooked with chef special blend of sauce garnished with dry red chillies
Slightly Hot
Spicy
Manchurian Chicken or Lamb
With fried onions and peppers with a chef blend of aromatic spices.
Slightly hot
Spicy
Tawa
Tawa dishes cooked authentically with onions, peppers & aromatic spice
Slightly Hot
Spicy
Tandoori Chicken Chana Palak
Off the bone, chicken cooked with chickpeas & spinach with chef’s blend
Passanda
Contains Nuts
Chicken or lamb in a rich mild creamy sauce cooked with almonds and mint yoghurt
Korai
Chicken or lamb cooked with diced onions and peppers with chefs special herbs and spices
Slightly Hot
Spicy
North Indian Garlic Chilli
Chicken or lamb cooked with fresh slices of garlic & chilli in a moderately spicy sauce
Slightly Hot
Spicy
Jalfrezi
Chicken or lamb cooked with selected spices green chillies, onions & pepper
Slightly Hot
Spicy
Rani Chicken or Lamb
Cooked with yoghurt and chillies in a mesmerising sauce
Slightly Hot
Spicy
Shaslick Bhuna
Chicken or lamb grilled with onion, tomato & peppers in clay oven, then cooked in chefs special bhuna sauce of aromatic herbs & spices
Anarkali
Chicken breast filled with minced lamb, cooked in medium bhuna style sauce with pepper, onion & coriander
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