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 01217049078
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
Stuffed Peppers
Green pepper baked in tandoori and stuffed with spicy minced lamb, chicken, or vegetables.
King Prawn Bhuna Puree
King-sized prawn cooked in light spiced sweet and sour taste served on crispy yogurt bread.
Paw Paw Special
Tender lamb cooked with fresh papaya (preferred and used for tendering meat in many parts of the world, and given added flavour by Worcestershire sauce).
Murgh Apricot
Contains dairy. Marinated chicken cooked with yogurt, apricot, fresh orange, and coriander; very succulent mild dish.
Anarosh Murgh
Contains dairy. Tender chicken cooked with chunks of pineapple, creating a sweet but spicy mouth-watering dish.
King Prawn Delight
Contains dairy. Cooked with Cox's Bazar king prawns and fresh mango, slightly mild sauce.
South Indian Garlic Chilli
Hot and very spicy to taste. Steam cooked in hot chilli, garlic sauce, and garnished with coriander.
Anarkali
Off the bone whole breast of chicken stuffed with minced lamb, fried in butter then coated in a special medium spiced sauce.
Lime and Ginger Sea Bass
On the bone. Pan-fried fillet of sea bass served on a bed of sautéed spinach and red peppers. Accompanied by cumin new potatoes, drizzled with vine cherry tomato, and fish broth.
Chicken 69
Very dry chicken cooked with saag and mushroom, medium hot served with rice and paratha.
Beef Rajshahi
Medium hot pieces of beef cooked with chef's own spices served with pilau rice and paratha.
Jal Jol Chicken
Fillet of chicken cooked in very hot naga spices served with rice and paratha.
Tandoori Chicken Chana Masala
Medium hot tandoori chicken and keema with chana cooked with tasty dishes served with pilau rice and paratha.
Cabbage Lamb Bhuna
Medium hot lamb cooked with cabbage served with mushroom rice and paratha.
Tikka Shatkora
Lightly spiced marinated pieces of meat cooked with fruit which is of very unique origin from Cox's Bazar, giving a unique distinctive sour flavour.
Tikka Chasni
A very popular dish from Calcutta. Boneless marinated chicken garnished with almonds, yogurt, and mango chutney to give a very mild taste.
Indian Dreams Tandoori Mix Special
A selection of tikka, tandoori king prawn, salmon tikka, and tandoori chicken, served with fresh salad and naan bread.
Tandoori Chicken Main
Half chicken marinated with cardamom and paprika spices - tender and full flavour.
Tandoori Fish Tikka Main
Salmon steak marinated in turmeric and lemon juice, pan-fried. Served with sauce and pilau rice, complemented with fresh salad.
Tandoori King Prawn Main
Giant tiger prawns marinated in garam masala and a dozen herbs, skewed over charcoal, served with plain rice.
Shashlik Main
Chicken or lamb marinated and seasoned, cooked together with fresh green peppers, tomatoes, onions, and skewered over charcoal.
Bhuna
A thoroughly garnished dish with onions, capsicums, sour tomatoes, and a touch of selected spices.
Dopiaza
Cooked with chopped green pepper and a mix of fresh and braised onions, slightly hot taste.
Saagwala
Cooked with fresh spinach. A touch of garlic and spices produces a medium-strength dish.
Tikka Masala
We present our exclusive recipe of succulent chicken tikka in smooth masala sauce.
Korai
Diced pieces of protein cooked with chunks of green peppers and tomatoes and a touch of fresh ginger.
Pasanda
Tender fillet mildly spiced with cream and garnished with pistachio - a characterized rich and creamy dish.
Jafrezi
Medium or hot. Cooked with onions and green peppers, together with a dozen spices and green herbs.
Jaipuri
A very popular dish from Jaipur. Marinated and grilled in the tandoori and cooked with fried mushrooms, fried onions, and fried capsicum with fresh Punjab masala in a thick sauce. Highly recommended.
Nihari
Marinated in mustard and cinnamon sauce, producing a very rich though slightly fiery sauce.
Bhindi Gosht
Lamb and ladies' fingers - tender pieces of spring lamb with selected okra prepared in a tomato and spicy sauce.
Butter Chicken
Contains dairy. Chicken tikka cooked and simmered in a smooth butter tomato gravy made with juices of the roasted meat and redolent of kasoori fenugreek.
Tandoori Murgh Masala
Barbecued chicken cooked together with minced lamb in fresh ground spices and egg.
Murgh Manchurian
Tender chicken strips with julienne peppers, onions, and fresh coriander cooked with numerous spices in a tandoori masala sauce.
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