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Min. Order £1.00
If you or someone you're ordering for has a food allergy or intolerance, we recommend you phone the restaurant on 07702456865
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
Mass Biran
Lightly marinated "tilapia", pan-fried, sizzled in olive oil and caramelised onions. A Bengal home favourite.
Salmon Tikka
Scottish salmon matured in a light spicy marinade of dill, fennel, ginger and olive oil. lightly tossed in onions and bell pepper,
Bengal Tiger Prawns
Fresh tiger prawns marinated refreshingly in a citric blend of lemon, lime and tandoori spices. Grilled in clay oven
King Prawn Patia Puree
Giant prawns simmered in a sweet, sour and spicy sauce, wrapped in a puree
Chicken Achari
Diced chicken breast, tossed in a blend of zesty lime, lemon and ginger mixed with new baby potatoes to give a spicy tang
Mushrooms Lasan
Small pieces of chicken cooked with garlic, coriander, mushroom cups and light spice, all simmered in a sweet chilli dip with baby potatoes.
Lamb Chops
Everyone's favourite tender lamb chops marinated in a tandoori marinade and slow-cooked in the clay oven. Be prepared to lick your fingers!
Sweet Baby Bell
Young bell pepper, char-grilled and stuffed with a choice of chicken, lamb or fresh sabzi.
Wrap It Up
Chicken and lamb tikka, tossed with onions and peppers, simmered in a sweet chilli dip; wrapped in a soft tortilla wrap
Sheek Kebab Starter
Minced lamb sausages, coated with fresh herbs and mixed peppers; the most exquisitely flavoured of all kebabs
Samosas Starter
Triangular shaped pastry pockets, deep-fried with a choice of fillings: minced lamb or vegetable
Lamb Tikka
Marinated in a special blend of spices and cooked in a tandoor, resulting in a most delicious and succulent barbecued kebab
Chicken Tikka
Marinated in a special blend of spices and cooked in a tandoor, resulting in a most delicious and succulent barbecued kebab
Tandoori Chicken Starter
Quarter piece of tender chicken, marinated in tandoori spices and cooked in a tandoor
Nargis Kebab Starter
Free-range boiled egg wrapped in minced lamb ball. An Indian version of the Scotch Egg
Chicken Pakora Starter
Selected pieces of breast chicken cubes, rolled in a batter of garam masala, coriander and flour; deep-fried till golden brown.
Chicken Shashlik Starter
Breast of chicken tikka grilled with peppers, tomatoes and onions that have been marinated in a tandoori sauce.
Chingri Bhaji Starter
Prawn cooked with onions, garlic and medium spice, wrapped in the puree.
Chicken Chat Puree Starter
Chargrilled pieces of chicken tossed with onion, garlic, cucumber, tomatoes all mixed with chat masala. Served with a puree.
Mix Kebab Starter
A selection of favourite meats from the tandoor: sheek kebab, lamb and chicken tikka.
King Prawn Butterfly Starter
Tiger prawns lightly roasted in lemon, garlic and seasoning, covered in a crispy golden breadcrumb.
Sabzi Chat Masala
Fresh mixed vegetable of aubergines, courgettes, sugar snap and baby potatoes tossed together in garlic, onion and chat masala with sweet chilli sauce.
Aloo Chat Poti
New baby potatoes and chickpeas, mixed with a tangy tamarind sauce with chat masala. A traditional starter.
Chilli Paneer
Indian cottage cheese, grilled with bell pepper and shallots in a sweet chilli dip and a touch of cracked black pepper with green chillies to give a spicy but nice texture.
Seabass Sumandar
Tandoori marinated whole seabass served with a dry vegetable bhaji and salad.
Salmon
Scottish salmon pieces, from the tandoor, tossed in olive oil with onions and peppers with the zest of lemon and lime accompanied with vegetables and salad.
Tandoori King Prawns
Jumbo king prawns marinated in mixed spices and grilled in the clay oven.
Murgh Ka Shashlik
Chicken tikka grilled with bell peppers, tomatoes and onions that have been marinated with ginger, garlic, lemon juice and freshly ground spices skewered in a tandoor to bring out a bursting fragrance of mouth-watering flavours.
Tandoori Mixed Grill
Selected pieces of mixed meats from the tandoor, tossed together in a drizzle of olive oil and onion; come sizzling to your plate.
Lamb Chops
Marinated lamb char grilled in the clay oven and tossed with onions and mix peppers drizzled in olive oil dressing and sizzled on a Tawa.
House Shaslik
Selected pieces of chicken and lamb tikka from the grill, with mushrooms, carrot, bean sprouts and mangetout, tossed with fresh herbs and drizzled soya olive dressing.
Tikka Masala
Marinated char-grilled chicken from the tandoor and immersed in an opulent, creamy sauce to give a sweet and savoury texture.
Mughals Moglai
The delicacy of sweet ripe mango pulp and banana with buttercream and mild spices simmered together to bring sweet aromas and savoury texture.
Jalfrazi
A slightly hot dish, prepared with shallots, mixed peppers with garlic, ginger and green chillies to give a little kick.
Pathia
A Parsi speciality dish is prepared by gently simmering the curry in a hot, sweet and sour spice, infused in a tomato base.
Karahi
The method of cooking in an iron wok with fresh garlic and ginger paste with onions and capsicum in a slightly spicy and semi-dry sauce.
Kyberi
A Hyderabadi speciality. Char-grilled chicken braised in our chef's own spices with lamb mince. The dish is full-bodied spice bursting with flavour and aromas from fresh green chillies and ginger. A must for spice lovers.
Dhaba Murgh or Lamb
Chicken or lamb braised in a spicy masala of garlic, ginger, curry leafs and onions, with a light coating of fresh coriander and roasted garlic.
Murgi Masala
A mouth-watering dish composed of tandoori chicken, spiced lamb mince and whole egg cooked with onions, green pepper, tomatoes and a mixture of exotic spices.
Dum Ghosth or Chicken
Tender lamb or chicken of the bone cooked with fenugreek, garlic, sun-dried red chillies, fresh herbs rich in spices, full of flavour.
South Indian Garlic Chilli Chicken
Barbecued pieces of chicken cooked in fresh garlic, coriander and crisp bird eyed chillies; slightly hot and spicy.
Special Mix Zafrani
Succulent pieces of chicken, tender lamb and king prawns simmered in shallots, garlic, ginger and bell peppers, added with aubergine, courgette and sugar snap all come together to produce a mouth-watering dish full of flavours and aromas.
Chatuchak
This bhuna style dish has been simmered in a light spice of garlic, ginger and caramelised onions and finished with tomatoes, cucumber and coriander garnish on top.
Chana Be Misal
A mixture of chickpea, red kidney beans and potatoes with a semi-dry bhuna sauce. Garnished with fresh coriander and roasted red chilli.
Vegetable Palak
A medley of courgettes, eggplant, potatoes and spinach tossed together in garlic and onions to produce a delightful semi-dry veggie dish.
Paneer Labadar
Indian cheese with an array of mixed vegetables with shallots and a melange of mixed peppers in a moist curry sauce.
Sabzi Dhall
Mixed vegetables cooked with red lentils and simmered with light spices and garnished with roasted garlic and fresh coriander.
Lamb and Chicken Miloni
Strips of chicken and lamb pulled together in garlic, ginger, mustard and coriander served semi-dry in a moist sauce sizzling on a Tawa.
Lamb Jhanka
Lamb chops cooked in a clay oven over a slow fire with masala rich spices and fresh herbs; comes sizzling on a Tawa.
Tawa Muncharian
Breast Juliennes pieces of chicken tikka from the tandoor mixed with peppers, garlic and jalapenos in a tick sauce; served on a Tawa.
Fish Bhuna Bartha
Sardine cooked with garlic, ginger, chillies and caramelised onions in a moist semi-dry bhaji
Deem Bhuna
Free-range egg halves and potatoes cooked in a garam masala and bay leaf in a medium spice sauce. A traditional home favourite of Bengal cuisine.
Bengal Fish Curry
Whitefish fillet pan-fried and cooked with fresh caramelised onion sauce with new baby potatoes and mangetout.
Salmon Kasturi
Chargrilled Scottish salmon cubes simmered in a fenugreek sauce, an aromatic and full-bodied spice dish for fish enthusiasts.
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