0 Miles
Min. Order £15.00
If you or someone you're ordering for has a food allergy or intolerance, we recommend you phone the restaurant on 01908566577
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
Description
Calcutta Brasserie Indian Restaurant is set within a beautiful 17th Century Grade II Listed Chapel that creates one of the most unique and inspiring dining experiences imaginable. Located in the picturesque and historic town of Stony Stratford, the multi-award winning restaurant has been named as one of the best Indian restaurants in the country; testament to the passion and detail put into each and every dish.
Landline: 01908566577
Gallery
Images coming soon.
D. Mussels
Fresh steamed Bantry bay mussels in allepy sauce and fresh cilantro leaves. Served with naan bread.
Seafood Rasam
Steamed mussels, baby octopus, clams stewed in South Indian tomato shorba. Served with naan bread.
Dosa
Crispy rice pancakes plain or stuffed with spiced potato fillings served with traditional sambar, coconut chutney.
Lollipop Chicken
Herb crusted chicken wings spiced with paprika and peppers served with green salad, coriander mint relish.
Tiranga Samosa
Golden fried samosa triangles stuffed with potato and peas, chicken and red peppers, duck with five spices.
Chowk Ki Tikki
Potato cakes with ginger, fresh green chillies and roasted cumin, served with tamarind mayonnaise
Mix Veg Platter
Selection of paneer tikka, vegetable samosa, chowk ki tikki, mushroom pakora and onion bhaji served with chutney and salad.
Grilled Chi Salad
Strips of chicken breast on a bed of mixed salad leaves, tomatoes, and tamarind mayonnaise dressing.
King Prawn Puri
Fried, un-leavened bread topped with king prawns and cooked to our own recipe.
Zaf Murgh Tk Starter
(Starter) Breast of fresh East Anglian farm chicken pieces marinated with yoghurt, rock salt, paprika and roasted spices.
Zaf Murgh Tk Main
(Main) Breast of fresh East Anglian farm chicken pieces marinated with yoghurt, rock salt, paprika and roasted spices.
Paneer Tikka Main
(Main) Cubes of Indian cottage cheese gently marinated with spices and balck pepper
Gilafi Sheek Starter
(Starter) Succulent lamb sheek kebab coated with herbs, peppers and mild English Cheddar.
Gilafi Sheek Main
(Main) Succulent lamb sheek kebab coated with herbs, peppers and mild English Cheddar.
Barwan Aloo Starter
(Starter) Tandoori grilled potato stuffed with chopped onions, nuts and hot aromatic spices.
Barwan Aloo Main
(Main) Tandoori grilled potato stuffed with chopped onions, nuts and hot aromatic spices.
Tandoori Jhinga Starter
(Starter) King prawns from east coast of india spiced and chargrilled in tandoor
Tandoori Jhinga Main
(Main) King prawns from east coast of india spiced and chargrilled in tandoor
Tandoori Chicken Starter
(Starter) Norfolk Free range spring chicken in yoghurt and spice marinade grilled in tandoor
Tandoori Chicken Main
(Main) Norfolk Free range spring chicken in yoghurt and spice marinade grilled in tandoor
Lamb Chops Main
(Main) Chops of kid lamb spiced and grilled in tandoor served with long stem broccoli and mash potato.
Lob Malai Curry
Whole Canadian lobster cooked Bengali style with abundance of coconut milk, ginger and green chillies. (mild)
Daab Chingri
King prawns cooked in classical Bengali style with abundance of coconut milk, ginger and green chilles. (mild)
Lobster Xec Xec
Lobster tails pan fried tossed with traditional Goan spices and birds eye chillies. (Very Hot)
Meen Moilee
Pan seared sea bass in a typical South Indian coconut milk and fresh ginger sauce (Mild)
Jhinga T. Masalla
Pan griddled tiger prawns with black pepper, crushed coriander seeds and caramelised onion. (Hot)
Jhinga H. Pyaz
Pan seared Tiger prawns cooked with roasted peppers, spring onions and hot spices. (Hot)
Lau Chingri
Another traditional Bengali dish, grilled King prawns and bottle ground (Indian pumpkin) braised in a smooth tomato onion gravy (Mild)
Salmon Ka Tukra
Mouth watering chunky fillets of pink salmon matured in a rich spicy marinade of oil, fennel ginger ajwain & trace of mustard oil. Babecued in the tandoor to create a pinnacle of gastonomic excellence. (Mild)
Tharavu Roast
Pan seared spiced Gressingham duck breast cooked with orange zest and tomato sauce. (Mild)
Butter Chicken
Corn-fed chicken breast and off the bone, cooked in a buttery tomato sauce flavoured with fenugreek. (Mild)
Kori Gassi
Chicken cooked with onions, ginger, garlic, curry leaves, chilli powder, chopped tomatoes and abundance of black pepperand fennel seeds.(Mild)
Chi. Chettinade
Classic south Indian dish created by the chettiyars of tamil nadu, chicken simmered in a sauce of black pepper roasted coriander and tomatoes.(Hot)
Dhaba Chicken
A truly Punjabi favourite, home style chicken cooked (on the bone) with hot spices and fresh green chillies and lots of fresh coriander (Hot)
Kosha Mangsho
Slow cooked, lamb in its own juices with aromatic hot spices and caramelised onion and ginger. (Hot)
Parsee Dhansak
A traditional parsee Sunday roast "Dharr means rice "Saak" means vegetables and lentils combined. Traditional parsee dhansak refer to lamb, for healthier options a chicken or vegetable can be substituted. (Hot)
Raj Laal Maas
Delicacy of the Indian Rajputs, Iamb cooked in Rajasthani Deghi mirch (hot chillies) and tomato gravy. (Very Hot)
Mutton Mappas
Traditional South Indian lamb curry cooked in green paste made from coconut milk, green chillies and ginger (Hot)
Shahi Gosht Korma
Fillet of lamb marinated with yoghurt and green cardamom then roasted in the oven, cooked in a smooth caramelised onion with badaam paste. (Mild)
South Indian Garlic Chicken
Supreme chicken cooked with chillies, black pepper, and a generous serving of garlic. (Hot)
Railway Mutton
Popular mutton dish served in the railway canteen of Bombay, chunks of mutton (on thebone) cooked in its own juices, stewed till tender, with ginger, caramalised onion, and ground aromatic hot spices. (Hot)
Chicken Boona
Cooked with chopped tomatoes, onions, ginger and garlic to a very dry consistency, this is a classical favourite
of all time.
Chicken Jalfrezzi
Supreme of chicken, cooked with peppers, tomatoes and green chillies, simmered in a spicy sauce and then garnish. with spring onions and green chillies.
Chicken Korma
This dish is for mild curry lovers, chick. or Iamb cooked in a creamy sauce of onions, cashew nuts and roast. spices
Chicken Tikka Masalla
Tends grilled chicken simmered in satin smooth tomato gravy with spices and finished with cream.
Lamb Boona
Cooked with chopped tomatoes, onions, ginger and garlic to a very dry consistency, this is a classical favourite of all time.
Lamb Jalfrezi
Supreme of lamb cooked with peppers, tomatoes and green chillies mmered in a spicy sauce and then garnished with spring onions and green chillies.
Lamb Korma
This dish is for mild curry lovers, chick. or Iamb cooked in a creamy sauce of onions, cashew nuts and roast. spices.
King Prawn Boona
Cooked with chopped tomatoes, onions, ginger and garlic to a very dry consistency, this is a classical favourite of all time.
King Prawn Jalfrezi
Supreme of prawns cook. with peppers, tomatoes and green chillies, simmered in a spicy sauce and then garnished with spring onions and green chillies.
Baingan Bharta Side
(Side) Smoked aubergine mash cooked with chopped onions, tomatoes and fresh green chill (Mild)
Baingan Bharta Main
(Main) Smoked aubergine mash cooked with chopped onions, tomatoes and fresh green chillies. (Mild)
Cabbage Thoran Side
(Side) Savoy cabbage stir fried with saute onion, hash coconut and mustard seeds. (Mild)
Cabbage Thoran Main
(Main) Savoy cabbage stir fried with saute onion, hash coconut and mustard seeds. (Mild)
Avial (Side)
(Side) This famous south Indian mix veg curry made from green bananas, beans, cabbage in coconut and yoghurt sauce. (Mild)
Avial (Main)
(Main) This famous south Indian mix veg curry made from green bananas, beans, cabbage in coconut and
yoghurt sauce. (Mild)
Dal of the Day (Side)
(Side) Most of our chefs are vegetarians and we cook lentils on daily basis. Please call for the lentil of the day (Mild)
Dal of the Day (Main)
(Main) Most of our chefs are vegetarians and we cook lentils on daily basis. Please call for the lentil of the day (Mild)
Muth. Combo Side
(Side) Chestnut mushroom and English cup mushrooms seated in garlic and caramelised onions. (Mild)
Muth. Combo Main
(Main) Chestnut mushroom and English cup mushrooms salved in garlic and caramelised onions. (Mild)
Urulai Vatakal Main
(Main) Famous south Indian style potato wedges stir-fried with mustard seeds and curry leaves. (Hot)
Chilli Paneer Main
(Main) Indian cottage cheese stir fried with peppers and green chillies. (Hot)
Paneer Karahi Main
(Main) Indian cottage cheese cooked with bell peppers and karahi masalla. (Hot)
Methi Sag Aloo Side
(Side) Spiced new potato cooked with spinach, fresh fenugreek and spring onion (Mild)
Methi Sag Aloo Main
(Main) Spiced new potato cooked with spinach, fresh fenugreek and spring onion (Mild)
Ajwani Bhindi Side
(Side) Okra simmered in a reduced onion and tomato curry flavoured with toasted caraway. (Mild)
Ajwani Bhindi Main
(Main) Okra simmered in a reduced onion and -tomato curry flavoured with toasted caraway. (Mild)
Punjabi Chole Side
(Side) Chick peas cooked traditionally like a north Indian style with yoghurt and special chana masa. (Mild)
Punjabi Chole Main
(Main) Chick peas cooked traditionally like a north Indian style with yoghurt and special chana masalla. (Mild)
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