0 Miles
Min. Order £12.00
If you or someone you're ordering for has a food allergy or intolerance, we recommend you phone the restaurant on 01217081950
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
Indigo Special Starter
Chicken tikka, lamb tikka and special meatballs, combined and cooked with onions and indigo red sauce.
Milk.
Indigo Bite
Hot, sweet & sour, chicken lamb tikka, pan-fried prawns served in medium sauce on chapati.
Bengali Garlic Fish Starter
Fish Cooked and seasoned with plenty of garlic, onions, herbs and spices. A Bangladeshi Style Starter.
Fish
Indigo Special & Naan
Tandoori cooked: Chicken Tikka, Lamb Tikka, Sheek Kebab, Tandoori Chicken, Lamb Chops and King Prawn with a plain Naan.
Bengal Garlic Fish Bhuna
Marinated fish cooked with fresh garlic & fresh sliced chillies, spring onions & selected spices & herbs. Slight hot & spicy.
Fish
Spicy.
Goan Chicken
(Recommended) Chicken cooked in chef`s special creamy and coconutty sauce. A delicious mouthwatering dish.
Bengal Murgh Masala
Bengal murgh masala, chicken tikka cooked, combined with minced meat, a touch of garam masala, a touch of garlic, slightly hot in a thick sauce, coated in a bhuna style sauce with herbs & spices, a very mouth-watering dish
Milk
Spicy
Lamb Tikka Jalfrezi
The dishes are cooked with fresh garlic, onions, ginger, tomatoes, coriander, turmeric, green chillies and a selection of herbs and spices.
Milk
Slightly Hot
Asami Chicken Jalfrezi
The dishes are cooked with fresh garlic, onions, red pepper, green pepper, ginger, coriander, turmeric, dry red chillies and a selection of herbs and spices
Very Hot
Milk
Fairly Hot.
Indigo Chicken Shaslick Balti
Marinated chicken, onions and capsicum, skewered & cooked in the tandoor, then cooked in a traditional balti-style sauce. Medium Spiced.
Spicy.
Murgh Keema Jalfrezi
(Highly Recommended) -Chicken tikka combined with chicken mince. A sting in the tongue, juicy with a lot of flavour in a bhuna sauce.
Milk
Slightly Hot.
Desi Lamb
(Highly Recommended) Authentic dish cooked with chicken or lamb in a separate sauce using chefs special recipe. Slightly hot.
Fairly Hot.
Rangella Khana
(Recommended) Wildly flavoured Goan dish of chicken & lamb with fresh spinach simmered in medium hot sauce with ginger, and fenugreek leaves to add an aromatic taste.
Fairly Hot.
Murgh Bemisal
(Award winning dish) A unique dish of smooth and spicy tikka of chicken, showered in buttery tomato sauce, followed by the spicy flavour of browned onions and garlic for those seeking a sting in the tail.
Milk
Slightly Hot.
Chicken Thawa
Strips of chicken marinated onions, red pepper, green pepper, ginger, coriander and a selection of herbs and spices
Medium
Chicken Mughlai
(Award winning dish) Mild marinated chicken, cooked with minced lamb in herbs & spices with a touch of yoghurt creamy, semi-dry.
Milk
Nuts.
Butter Murgh
Marinated tandoori chicken off the bone with butter, Coconut and fresh cream
Milk
Nuts.
Indigo's Butter Murg
Marinated tandoori chicken off the bone with butter, Coconut herb & Spices.A classic special with an indigo twist.
Milk
Nuts
Slightly Hot.
Garlic Chilli Chicken
Marinated chicken cooked with fresh garlic and fresh sliced chilli with the combination of selected spices and herbs to give a slightly hot and spicy flavour.
Fairly Hot.
Ra Ra Lamb
Slow-cooked tender pieces of lamb, red chilli spice, fried shallots, ginger and coriander, a hot desi-style dish.
Fairly Hot.
Achar Murgh
Marinated chicken cooked with onions and shatkora fruit (Bangladeshi fruit a cross between lime and grapefruit) creating a mouth-watering sweet and savoury flavoured dish. A must-try dish.
Milk
Spicy.
Gost Roshoni
Pieces of lamb cooked with medium spices and garnished with aromatic roasted garlic, create a beautiful garlic-flavoured dish.
Medium.
Rogan Josh
Medium hot dish cooked with fresh green herbs & spices & finished with a rich tomato sauce.
Spicy.
Dupiaza
An elegant dish cooked with whole spices, fried onions, and green peppers, medium to taste.
Spicy.
Pathia
Teak and tangy sweet & sour pathia, a hint of garlic and tasty chilli sauce for this slightly sweet, slightly spicy dish.
Slightly Hot.
Saagwala
A traditional, medium hot dish cooked with fresh spinach, and green herbs, fairly dry.
Spicy.
Madras
A well-spiced classic dish cooked in a tomato-based sauce, with a fairly hot taste.
Fairly Hot.
Curry
A dish of medium consistency produced from a wide but classical range of traditional spices giving a rich flavour.
spicy.
Korma
Cooked with fresh cream, coconut & fresh cashew paste to produce a very smooth, mild dish.
Milk.
Nuts.
Ceylon
A rich, hot and sour dish, cooked with coconut, fresh lemons and tomatoes.in between Madras and Vindaloo.
Very hot.
Pasanda
A very rich and mild dish cooked with fresh cream and almonds to give an extravagant taste. Tikka only.
Milk.
Nuts.
Chicken Tikka Balti Masala
A fusion of chicken tikka combined with a unique masala sauce, creating a mild yet subtle spicy tikka masala dish.
Milk
Spicy.
Lamb Tikka Balti Masala
A fusion of chicken tikka combined with a unique masala sauce, creating a mild yet subtle spicy tikka masala dish.
Milk
Spicy
Chutney Tray
(Indigo Special red sauce, mint sauce, onion salad, lime pickle, chilli pickle, mixed pickle & mango chutney).
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