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Min. Order £10.00
If you or someone you're ordering for has a food allergy or intolerance, we recommend you phone the restaurant on 01429266777
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 Chicken Starter
On the Bone, Chicken is Cooked in Our Clay Oven and Marinated in Our House Spices for an Authentic Flavour. Served With Onions and Peppers.
Tandoori Mixed Grill
Chicken on the Bone, Boneless Chicken tikka, lamb tikka, Sheek kebab and King prawns, Dry served with onions and peppers.
Murghi Masala
Chicken Tikka and Minced Meat With a Combination of a Special Blend of Spices Fried Together to Provide a Dish of Medium Strength and Rather Dry Consistency as Compared With Curry.
Masala
Pieces of Spring Chicken Lightly Spiced With Almonds, Grilled Over Charcoal, and Served in Our Special Tandoori Sauce.
Makhani
Tikka Chicken in a Rich Creamy Sauce - Preparation of the Sauce Consists of Butter, Fresh Cream, Ground Almonds, Coconuts Etc and a Mixture of Usual Mild Spices.
Jalfrezi
Tikka Chicken Cooked With Garlic, Hot Green Chilli, Diced Capsicum, Diced Onion and a Mixture of Tandoori Hot Spices.
Chilli Masala
Tikka Chicken in a Fairly Hot Sauce, Ingredients Include Fresh Crushed Green Chilli, Ginger, Garlic, Coriander and Usual Spices.
Bhuna Chicken
A Combination of a Special Blend of Spices Fried Together to Provide a Dish of Medium Strength and Rather Dry Consistency as Compared With Curry.
Chilli Masala Chicken
Fairly Hot Sauce, Ingredients Include Fresh Crushed Green Chill, Ginger, Garlic, Coriander and Usual Spices.
Dansak Chicken
Dansak is Prepared With Oriental Spices, Pineapple, Lentil, Cream, and Lemon Juice to Add Sweetness and a Sharp, Sour Flavour.
Dupiaza Chicken
A Method of Preparation Similar to Bhuna, Where Onions Are Mixed With Spices and Fried Briskly.
Kalia Chicken
Preparation of Medium Strength. Highly Flavoured, Cooked With a Mixture of Fried Spices.
Korma Chicken
A Preparation of Mild Spices in Which Cream is Used to Create the Delicacy of Its Flavour and Creamy Texture.
Lanka Piaza Chicken
Cooked in a Special Blend of Garlic, Green Chilli, Onions, and a Mixture of Spices Creating a Unique and Fairly Hot Sauce.
Madras Chicken
A South Indian Version of the Dishes Found in Central and Eastern India, Having a Greater Proportion of Garam Spices Which Lend a Fiery Taste to Its Richness.
Malayan Chicken
Preparation of Mild Spices in Which Cream, Banana, and Pineapple Are Used to Create a Unique Flavour.
Moglay Chicken
Fresh Lemon Juice With a Mixture of Mild Fragrant Spices, Almonds, and Fresh Cream.
Pathia Chicken
Cooked With Lots of Tomatoes, Lentils, Ginger, Ground Herbs in a Thick, Fairly Hot Sweet and Sour Sauce.
Rogan Josh Chicken
Cooked in a Special Blend of Spices With Garlic. Almost Dry With Lots of Tomatoes.
Saagwala Chicken
Cooked With a Rich Flavoured Sauce With Lots of Baby Spinach, Cinamon and Bayleaves.
Shashlik Chicken
Marinated in a Freshly Ground Aromatic Herbs and Spices, Garnished With Fresh Tomatoes, Green Peppers and Onions, Cooked in a Dry Sauce.
Bhuna King Prawn
A Combination of a Special Blend of Spices Fried Together to Provide a Dish of Medium Strength and Rather Dry Consistency as Compared With Curry.
Chilli Masala King Prawn
Fairly Hot Sauce, Ingredients Include Fresh Crushed Green Chill, Ginger, Garlic, Coriander, and Usual Spices.
Daal Roshun King Prawn
Cooked With Spice, Herbs, and Lentil Sauce With a High Flavour of Garlic.
Dansak King Prawn
Dansak is Prepared With Oriental Spices, Pineapple, Lentil, Cream, and Lemon Juice to Add Sweetness and a Sharp, Sour Flavour.
Dupiaza King Prawn
A Method of Preparation Similar to Bhuna, Where Onions Are Mixed With Spices and Fried Briskly.
Kalia King Prawn
Preparation of Medium Strength. Highly Flavoured, Cooked With a Mixture of Fried Spices.
Korma King Prawn
A Preparation of Mild Spices in Which Cream is Used to Create the Delicacy of Its Flavour and Creamy Texture.
Lanka Piaza King Prawn
Cooked in a Special Blend of Garlic, Green Chilli, Onions, and a Mixture of Spices Creating a Unique and Fairly Hot Sauce.
Madras King Prawn
A South Indian Version of the Dishes Found in Central and Eastern India, Having a Greater Proportion of Garam Spices Which Lend a Fiery Taste to Its Richness.
Malayan King Prawn
Preparation of Mild Spices in Which Cream, Banana and Pineapple Are Used to Create a Unique Flavour.
Moglay King Prawn
Fresh Lemon Juice With a Mixture of Mild Fragrant Spices, Almonds, and Fresh Cream.
Pathia King Prawn
Cooked With Lots of Tomatoes, Lentils, Ginger, and Ground Herbs in a Thick, Fairly Hot Sweet, and Sour Sauce.
Podhina King Prawn
Specially Prepared Sauce, Ingredients Including Mint, Yoghurt, Imli (Tamarind) Plus a Combination of Various Spices.
Rogan Josh King Prawn
Cooked in a Special Blend of Spices With Garlic. Almost Dry With Lots of Tomatoes.
Saagwala King Prawn
Cooked with a Rich Flavoured Sauce With Lots of Baby Spinach, Cinamon, and Bayleaves.
Shashlik King Prawn
Marinated in a Freshly Ground Aromatic Herbs and Spices, Garnished With Fresh Tomatoes, Green Peppers and Onions, Cooked in a Dry Sauce.
Balti Capsila Chicken
Chicken Cooked With Special Aromatic Herbs and Spices, Green Peppers, Tomatoes and Onions.
Medium, Hot.
Balti Jalfrezi
Pieces of Chicken or Lamb Cooked in Butter With a Specially Prepared Sauce With Green Chillies Slightly Hot, Garnished With Fresh Tomatoes and Cucumber.
Balti Mix
Chicken, Lamb, Prawn, King Prawn Cooked in Butter With Specially Prepared Sauce, Garnished With Fresh Tomatoes and Cucumber.
Bhuna Chicken Tikka
A Combination of a Special Blend of Spices Fried Together to Provide a Dish of Medium Strength and Rather Dry Consistency as Compared With Curry.
Chilli Masala Chicken Tikka
Fairly Hot Sauce, Ingredients Include Fresh Crushed Green Chill, Ginger, Garlic, Coriander, and Usual Spices.
Citrus Chicken Tikka
Cooked With a Citrus Fruit With a Medium to Spicy Sauce. Very Aromatic Curry.
Daal Roshun Chicken Tikka
Cooked With Spice, Herbs and Lentil Sauce With a High Flavour of Garlic.
Dansak Chicken Tikka
Dansak is Prepared With Oriental Spices, Pineapple, Lentil, Cream, and Lemon Juice to Add Sweetness and a Sharp, Sour Flavour.
Dupiaza Chicken Tikka
A Method of Preparation Similar to Bhuna, Where Onions Are Mixed With Spices and Fried Briskly.
Kalia Chicken Tikka
Preparation of Medium Strength. Highly Flavoured, Cooked With a Mixture of Fried Spices.
Korma Chicken Tikka
A Preparation of Mild Spices in Which Cream is Used to Create the Delicacy of Its Flavour and Creamy Texture.
Lanka Piaza Chicken Tikka
Cooked in a Special Blend of Garlic, Green Chilli, Onions, and a Mixture of Spices Creating a Unique and Fairly Hot Sauce.
Madras Chicken Tikka
A South Indian Version of the Dishes Found in Central and Eastern India, Having a Greater Proportion of Garam Spices Which Lend a Fiery Taste to Its Richness.
Malayan Chicken Tikka
Preparation of Mild Spices in Which Cream, Banana and Pineapple Are Used to Create a Unique Flavour.
Methi Chicken Tikka
A Method of Preparation Similar to Bhuna, When Fenugreek Leaves Are Mixed With Spices and Fried Briskly.
Moglay Chicken Tikka
Fresh Lemon Juice With a Mixture of Mild Fragrant Spices, Almonds, and Fresh Cream.
Pathia Chicken Tikka
Cooked With Lots of Tomatoes, Lentils, Ginger, Ground Herbs in a Thick, Fairly Hot Sweet and Sour Sauce.
Podhina Chicken Tikka
Specially Prepared Sauce, Ingredients Including Mint, Yoghurt, Imli (Tamarind) Plus a Combination of Various Spices.
Qabli (Chickpea) Chicken Tikka
Special Blend of Medium Hot Spices Gently Cooked Until Quite Dry.
Rogan Josh Chicken Tikka
Cooked in a Special Blend of Spices With Garlic. Almost Dry With Lots of Tomatoes.
Saagwala Chicken Tikka
Cooked Iwth a Rich Flavoured Sauce With Lots of Baby Spinach, Cinamon and Bayleaves.
Shashlik Chicken Tikka
Marinated in a Freshly Ground Aromatic Herbs and Spices, Garnished With Fresh Tomatoes, Green Peppers and Onions, Cooked in a Dry Sauce.
Bhuna Lamb
A Combination of a Special Blend of Spices Fried Together to Provide a Dish of Medium Strength and Rather Dry Consistency as Compared With Curry.
Chilli Masala Lamb
Fairly Hot Sauce, Ingredients Include Fresh Crushed Green Chill, Ginger, Garlic, Coriander and Usual Spices.
Dansak Lamb
Dansak is Prepared With Oriental Spices, Pineapple, Lentil, Cream and Lemon Juice to Add Sweetness and a Sharp, Sour Flavour.
Dupiaza Lamb
A Method of Preparation Similar to Bhuna, Where Onions Are Mixed With Spices and Fried Briskly.
Kalia Lamb
Preparation of Medium Strength. Highly Flavoured, Cooked With a Mixture of Fried Spices.
Korma Lamb
A Preparation of Mild Spices in Which Cream is Used to Create the Delicacy of Its Flavour and Creamy Texture.
Lanka Piaza Lamb
Cooked in a Special Blend of Garlic, Green Chilli, Onions, and a Mixture of Spices Creating a Unique and Fairly Hot Sauce.
Madras Lamb
A South Indian Version of the Dishes Found in Central and Eastern India, Having a Greater Proportion of Garam Spices Which Lend a Fiery Taste to Its Richness.
Malayan Lamb
Preparation of Mild Spices in Which Cream, Banana, and Pineapple Are Used to Create a Unique Flavour.
Methi Lamb
A Method of Preparation Similar to Bhuna, When Fenugreek Leaves Are Mixed With Spices and Fried Briskly.
Pathia Lamb
Cooked With Lots of Tomatoes, Lentils, Ginger, and Ground Herbs in a Thick, Fairly Hot Sweet, and Sour Sauce.
Podhina Lamb
Specially Prepared Sauce, Ingredients Including Mint, Yoghurt, Imli (Tamarind) Plus a Combination of Various Spices.
Rogan Josh Lamb
Cooked in a Special Blend of Spices With Garlic. Almost Dry With Lots of Tomatoes.
Saagwala Lamb
Cooked Iwth a Rich Flavoured Sauce With Lots of Baby Spinach, Cinamon and Bayleaves.
Shashlik Lamb
Marinated in Freshly Ground Aromatic Herbs and Spices, Garnished With Fresh Tomatoes, Green Peppers and Onions, Cooked in a Dry Sauce.
Bhuna Mixed
A Combination of a Special Blend of Spices Fried Together to Provide a Dish of Medium Strength and Rather Dry Consistency as Compared With Curry.
Chilli Masala Mixed
Fairly Hot Sauce, Ingredients Include Fresh Crushed Green Chill, Ginger, Garlic, Coriander, and Usual Spices.
Dupiaza Mixed
A Method of Preparation Similar to Bhuna, Where Onions Are Mixed With Spices and Fried Briskly.
Dansak Mixed
Dansak is Prepared With Oriental Spices, Pineapple, Lentil, Cream, and Lemon Juice to Add Sweetness and a Sharp, Sour Flavour.
Kalia Mixed
Preparation of Medium Strength. Highly Flavoured, Cooked With a Mixture of Fried Spices.
Korma Mixed
A Preparation of Mild Spices in Which Cream is Used to Create the Delicacy of Its Flavour and Creamy Texture.
Lanka Piaza Mixed
Cooked in a Special Blend of Garlic, Green Chilli, Onions and a Mixture of Spices Creating a Unique and Fairly Hot Sauce.
Madras Mixed
A South Indian Version of the Dishes Found in Central and Eastern India, Having a Greater Proportion of Garam Spices Which Lend a Fiery Taste to Its Richness.
Malayan Mixed
Preparation of Mild Spices in Which Cream, Banana, and Pineapple Are Used to Create a Unique Flavour.
Methi Mixed
A Method of Preparation Similar to Bhuna, When Fenugreek Leaves Are Mixed With Spices and Fried Briskly.
Moglay Mixed
Fresh Lemon Juice With a Mixture of Mild Fragrant Spices, Almonds, and Fresh Cream.
Pathia Mixed
Cooked With Lots of Tomatoes, Lentils, Ginger, and Ground Herbs in a Thick, Fairly Hot Sweet and Sour Sauce.
Podhina Mixed
Specially Prepared Sauce, Ingredients Including Mint, Yoghurt, Imli (Tamarind) Plus a Combination of Various Spices.
Rogan Josh Mixed
Cooked in a Special Blend of Spices With Garlic. Almost Dry With Lots of Tomatoes.
Saagwala Mixed
Cooked With a Rich Flavoured Sauce With Lots of Baby Spinach, Cinnamon, and Bay Leaves.
Shashlik Mixed
Marinated in Freshly Ground Aromatic Herbs and Spices, Garnished With Fresh Tomatoes, Green Peppers and Onions, Cooked in a Dry Sauce.
Bhuna Paneer Tikka
A Combination of a Special Blend of Spices Fried Together to Provide a Dish of Medium Strength and Rather Dry Consistency as Compared With Curry.
Chilli Masala Paneer Tikka
Fairly Hot Sauce, Ingredients Include Fresh Crushed Green Chill, Ginger, Garlic, Coriander, and Usual Spices.
Citrus Paneer Tikka
Cooked With a Citrus Fruit With a Medium to Spicy Sauce.
Very Aromatic Curry.
Daal Roshun Paneer Tikka
Cooked With Spice, Herbs and Lentil Sauce With a High Flavour of Garlic.
Dansak Paneer Tikka
Dansak is Prepared With Oriental Spices, Pineapple, Lentil, Cream, and Lemon Juice to Add Sweetness and a Sharp, Sour Flavour.
Dupiaza Paneer Tikka
A Method of Preparation Similar to Bhuna, Where Onions Are Mixed With Spices and Fried Briskly.
Kalia Paneer Tikka
Preparation of Medium Strength. Highly Flavoured, Cooked With a Mixture of Fried Spices.
Korma Paneer Tikka
A Preparation of Mild Spices in Which Cream is Used to Create the Delicacy of Its Flavour and Creamy Texture.
Lanka Piaza Paneer Tikka
Cooked in a Special Blend of Garlic, Green Chilli, Onions and a Mixture of Spices Creating a Unique and Fairly Hot Sauce.
Madras Paneer Tikka
A South Indian Version of the Dishes Found in Central and Eastern India, Having a Greater Proportion of Garam Spices Which Lend a Fiery Taste to Its Richness.
Malayan Paneer Tikka
Preparation of Mild Spices in Which Cream, Banana, and Pineapple Are Used to Create a Unique Flavour.
Methi Paneer Tikka
A Method of Preparation Similar to Bhuna, When Fenugreek Leaves Are Mixed With Spices and Fried Briskly.
Moglay Paneer Tikka
Fresh Lemon Juice With a Mixture of Mild Fragrant Spices, Almonds, and Fresh Cream.
Pathia Paneer Tikka
Cooked With Lots of Tomatoes, Lentils, Ginger, and Ground Herbs in a Thick, Fairly Hot Sweet, and Sour Sauce.
Podhina Paneer Tikka
Specially Prepared Sauce, Ingredients Including Mint, Yoghurt, Imli (Tamarind) Plus a Combination of Various Spices.
Qabli (Chickpea) Paneer Tikka
Special Blend of Medium Hot Spices Gently Cooked Until Quite Dry.
Rogan Josh Paneer Tikka
Cooked in a Special Blend of Spices With Garlic. Almost Dry With Lots of Tomatoes.
Saagwala Paneer Tikka
Cooked With a Rich Flavoured Sauce With Lots of Baby Spinach, Cinnamon, and Bay Leaves.
Shashlik Paneer Tikka
Marinated in Freshly Ground Aromatic Herbs and Spices, Garnished With Fresh Tomatoes, Green Peppers, and Onions, and Cooked in a Dry Sauce.
Elazziz
Marinated Chicken or Lamb Fire-grilled in a Clay Oven for Extra Flavours Then Cooked With Mint, Green Pepper, and Onion With a Very Special Buttercream.
Romoni
Delicately Spiced Chicken or Lamb Fried in a Seasoned Butter Then Cooked With Mango, Almond, Sweet and Very Rich Taste.
Maskaa
Medium-strength Boneless Spring BBQ Chicken Cooked With Minced Meat. Spinach, Special Herbs and Spices, Cheese, Served With a Nice Presentation.
Chefs Masala Lamb
Braised Golden Brown Lamb in Onion, Garlic, Ginger, and Un-ground Garam Masala.
Hariali
Lean Chicken Breast, Marinated & Barbecued in the Tandoor and Cooked Again With Fresh Crushed Garlic, Ginger, Green Chilli, Coriander, Pinch of Sugar, Cream and Spinach. The Dish is of Distinctive Colour, Hence the Name Hariali (Green).
Montaja
Lean, Tender Pieces of Chicken Breast, Cooked With an Appropriate Selection of Spices and Herbs Plus “panch Puran” is Also Used to Create a Unique and Aromatic Dish Creamy Sauce of Mild to Medium Strength.
Shander
Tender Pieces of Chicken Breast Cooked With Mixed Sweet Peppers, Butter, Fresh Cream Ground Coconut, and a Good Selection of Fragrant Spices. A Medium-Strength Dish.
Vegetable Bhuna
A Combination of a Special Blend of Spices Fried Together to Provide a Dish of Medium Strength and Rather Dry Consistency as Compared With Curry.
Vegetable Kurma
A Preparation of Mild Spices in Which Milk or Cream is Used to Create the Delicacy of Its Flavour and Creamy Texture.
Vegetable Masala
Seasonal Mixed Vegetables Lightly Spiced, Served in Our Special Tandoori Sauce.
Vegetable Madras
A South Indian Version of the Dishes Found in Central and Eastern India, Having a Greater Proportion of Garam Spices Which Lend a Fiery Taste to Its Richness.
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