0 Miles
Min. Order £7.00
If you or someone you're ordering for has a food allergy or intolerance, we recommend you phone the restaurant on 01429862367
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
Tandoori Mixed Kebab Starter
A selection of tikka chicken, lamb tikka and kebabs served with salad.
Garlic Mushroom Chicken Starter
A selection of tikka chicken, lamb tikka and kebabs served with salad.
Chefs Recommendation For Two People
Bhuna prawn on puree, Pakora, Malayan special chicken, Shally gosht, Aloo gobi, Lemon pilau, Plain pilau, Kashmiri naan, Poppadoms, Pickles
Golden Gate Exclusive Lamb Dish
Homestyle. A special cut of spring lamb cooked in a method of traditional manner to preserve the flavour, aromatic and medium strength. Served with basmati rice, poppadoms and dips.
Mixed Jaipuri
Madras hot. Prawn, neat, chicken tikka and mushroom. Cooked with onions, pepper and chillies
Macher Jhool
Very lightly spiced fish cooked with onion, green chilli, mustard seed and fresh herbs
King Prawn Lanka Piaza
Cooked in a special blend of garlic, chilli, onions and a mixture of spices creating a unique and fairly hot sauce.
Hariali
Tender pieces of chicken breast marinated and barbecued in the tandoor and cooked with fresh crushed garlic, ginger, green chilli, coriander and a pinch of sugar, cream and spinach. The dish is of distinctive colour, hence the name Hariali (Chicken)
Chicken Tikka Zal Jala
Vindaloo hot. Cooked spinach, mince, pepper and egg, garnished with a few birds eye chillies and cheese.
Nawabi
Medium to mild. Tender pieces of chicken breast marinated and barbecued over flaming charcoal and then cooked again in a creamy sauce.
Chicken Tikka Samba
Medium. Cooked with fresh herbs, spices and lentils in a bhuna type sauce.
Chicken Royal Khana
Chicken or lamb made using our own blend of herbs and spice. This lends its deep, rich, brown colour to this mouthwatering dish.
Thali Tandoori
Seekh kebab, tandoori king prawns, tikka chicken, tikka mutton, tikka chicken masala, pilau rice and peshwari naan.
Non Vegetable Thali
Served with tandoori chicken, seekh kebab, chicken tikka masala, lamb madras, mushroom bhaji, pilau rice, plain naan, poppadoms and pickles
Tandoori Deluxe
Chicken tikka, lamb tikka, seekh kebab, tandoori chicken and king prawn accompanied with fried onions and mushrooms.
Tandoori Mixed Grill
Served with tandoori chicken, tikka chicken, seekh kebab, tandoori king prawn with green salad.
Tandoori King Prawn Main
King prawns marinated in yoghurt, fresh herbs and garlic flavour grilled over charcoal and served with salad.
Chicken Korma
A preparation of mild spices in which cream and coconut is used to create the delicacy of its flavour and creamy texture
Chicken Sabsi Bahar
Pieces of chicken stir fried with capsicum, tomato and bhindi in a mixture of aromatic Indian pickles.
Chicken Badami
Breast of spring chicken in a creamy sauce with ground cashew nuts and almonds.
Chicken Bhuna
Diced chicken with garlic, tomatoes, onion, freshly ground spices, deliciously medium dry
Malayan Chicken
Mild spices in which cream, banana and pineapple are used to create a unique flavour.
Chicken Tikka Korma
Cubes of chicken prepared with mild spices in which cream is used to create the delicacy of it's flavour and creamy texture.
Chicken Tikka Masala
Special tikka chicken barbecued in tandoor then cooked with a fresh yoghurt and a mixture of medium spices.
Chicken Tikka Chom Chom
Tikka chicken in a rich creamy sauce, preparation of the sauce consists of butter, fresh cream, ground almond, ground coconut and a mixture of mild spices.
Chicken Tikka Jalfrezi
Pieces of tikka chicken cooked in a special sauce with capsicum, onion and tomatoes.
Chicken Tikka Bhuna
Cubes of spring chicken with garlic, tomatoes, onion and fresh ground spices. Medium dry
Chicken Tikka Dansak
Cubes of chicken prepared with lentils which together create a sharp, sweet and sour taste.
Chicken Tikka Pathia
Characteristics of this dish is derived from the use of tomatoes and a mixture of spices.
Chicken Tikka Makoni
Tikka chicken in a rich creamy sauce, preparation of the sauce consists of butter, fresh cream, ground almond, ground coconut and a mixture of mild spices.
Chicken Tikka Karahi
Medium hot dish with crispy onion, green chilli, tomato and green peppers tossed in butter.
Lamb Rogan Josh
Medium hot tender lamb, cooked with tomato, green peppers and garlic served in a fresh, tomato and onion sauce.
Saag Gosht
Spring lamb cooked with fresh spinach, herbs and spices, flavoured with fenugreek and fresh coriander.
Lamb Tikka Sabsi Bahar
Diced lamb stir fried with capsicum, tomato and bhindi in a mixture of aromatic Indian spices.
Lamb Dupiaza
A medium spiced dish in which onions and various spices are briskly fried together.
Lamb Dansak
Diced lamb cooked with lentils and spices with sweet and sour from the house of dansak.
Lamb Pudina
Specially prepared sauce, ingredients including mint, yoghurt, imli (tamarind) plus a combination of various spices.
Lamb Pasanda
Fillet of lamb cooked in a fresh cream, cultured yoghurt with almonds and cashew nuts in a subtle delicate sauce.
Lamb Kalia
Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.
King Prawn Bhuna
King prawns stir fried with capsicum, medium spiced and served in a special thick sauce
Chingri Palak
Similar to bhuna dishes except spinach is added and also a fair amount of garlic, hot green peppers are used to balance the combination.
Prawn Bhuna
Prawns cooked with tomato and capsicum, medium spices and served in a special thick sauce.
Chana Saag Paneer Balti Main
Chickpeas, spinach and Indian cheese cooked in herbs, spices and balti sauce, garnished with coriander and chillies.
Shobzi Ki Sat Main
Fresh mixed vegetables, cooked with fragrant Bangladeshi vegetables and chef's own recipe.
Shobzi Balti Main
Bangladeshi mixed vegetables cooked to our chef's own recipe and served in a pot.
Mixed Vegetable Jalfrezi Main
Stir fried vegetables cooked with onion, garlic, ginger, tomato and fresh green chillies.
Shobzi Chameli Main
Fresh cauliflower and okra mixed in a curry with onions, garlic, tomato and coriander then simmered with pickles.
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