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Min. Order £0.00
If you or someone you're ordering for has a food allergy or intolerance, we recommend you phone the restaurant on 01215809692
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
Paneer Tikka
Indian cheese lightly spiced with herbs & spices, laced with cardamom & roasted in the tandoor
Vegetarian
Chicken Pakora
Succulent pieces of chicken marinated in various spices & herbs, roasted in the tandoor then coated in gram flour & deep fried
Nargis Kebab
Boiled egg wrapped in spicy minced meat & shadow fried. Garnished with an omelette
Tandoori Chicken (On The Bone)
Chicken breast OR leg marinated in tandoori spices & herbs then roasted in the tandoor
Onion Bhaji
Crisp onions moulded into a mesh then deep fried with gram flour batter until golden brown
Vegetarian
Chicken Tikka Chaat
Diced chicken tikka, mildly spiced with chaat masala sauce on a bed of soft flat thin bread
King Prawn On Puree
Cooked with garlic, onions, herbs & spice in a condensed sauce. Served with a soft flatbread
Salmon Tikka
Fish fillet marinated lightly then roasted in the tandoor & garnished with fried onions
Mass Biran (Bangladeshi Speciality)
Pan-fried Bangladeshi boneless fish, lightly spiced with a touch of Halai, onion, peppers & coriander
Tandoori Special Mix
Chicken tikka, lamb tikka, seekh kebab, tandoori chicken with a fresh naan bread
Royal
Garnished with coriander, cucumber, onions, green peppers & tomatoes, to provide a very delicious medium strength
Medium
Sylheti Naga
Marinated with Sylheti chilli, onions, herbs & very hot spices in a hot sauce
Very hot
Korai
Prepared in a cast iron Korai (wok), with fresh green ginger, green peppers, onions & coriander
Green Herb
Cooked in a spicy sauce of tomatoes, green peppers, fresh coriander & garnished with a sprinkle of fresh ginger
Murgh Manchurian
Tender chicken strips cooked with peppers, onions, fresh coriander & numerous spices in a tandoori masala sauce
North Indian Garlic Chilli
Steamed cooked in a hot chilli garlic sauce & garnished with coriander
Hot & very spicy
Jalfrezi
Cooked in south Bangladeshi traditional with chopped onions, capsicum, tomatoes & fresh garlic & chilli
Bengali Jarina
Slightly hot dish cooked with baby potatoes, tomatoes & capsicum. Garnished with a boiled egg
Slightly hot
Gurkha Masala
Very highly recommended dish cooked with minced lamb, with our chefs own unique recipe
Tandoori Makhani Masala
Boneless tandoori chicken cooked in a very mild creamy sauce
Mild
Contains nuts
Sylhety Jalfrezi
Fresh marinated chicken or lamb cooked home style with onion, capsicums, fresh ginger & dry chillies. Prepared in a traditional cooking method
Mix Shashlik Bhuna
Tender pieces of chicken OR lamb tikka cooked with chunks of capsicum, tomatoes & onions in a bhuna sauce
Sorisha Murgh Tikka
Whole chicken breast marinated in a special tikka marinade, flame-grilled & served with sourish sauce, prepared with fresh curry leaves & mustard seeds
Butter Chicken Tikka
Tender pieces of chicken tikka cooked in pure ghee with selected mild spices & almond powder, creating a mild tasty dish
Contains nuts
Mild
Assame Jalfrezi
Chicken with vegetables prepared in hot & spicy sauce of stir-fried sliced onions, capsicums, coriander, tomato & fresh chilli
Murgh Podina
Whole chicken breast stuffed with spiced minced meat, shallow fried in olive oil on a traditional Indian Tawa, then cooked with fresh mint leaves, turmeric, cumin & coriander seeds in a medium sauce
Medium
Chicken Tarka
Thinly sliced chicken tikka stir-fried with peppers, spring onions, baby corn, baby carrots, infused with liquid seasoning & layered with a garlic Tarka sauce. Delicious!
Mango Delight
Chicken tikka cooked with mango, coconut & almond in a cream sauce. A fruity, mild, creamy dish for those with a sweet tooth
Contains nuts
Mild
Modhu Minty Meat Aloo
Tender chunks of meat infused with honey, sweet mango & fresh garden mint. Cooked slowly with baby potatoes in the medium-thick sauce. A mouth-watering dish
Tiger Prawn Raja
Whole king prawns (on the shell) roasted & cooked in a semi-dry sauce full of deep flavours
Jingha Achari
Succulent tiger prawns cooked with fresh garlic, ginger, mango pickle, exotic herbs & rich flavour
Lime Ginger Sea Bass
Pan-fried fillets of sea bass served on a bed of sauteed spinach & red pepper, Accompanied with cumin new potatoes & cherry tomatoes
Silver Sea Bass
Sea bass fillets lightly spiced & marinated with coriander, ginger & yoghurt, then pan-fried & cooked in a fairly hot bhuna sauce
Fairly hot
Jaal Masss Bhuna
Bangladeshi fish from the Northern province of Sylhet, lightly spiced & cooked with onions, tomatoes, green chillies & capsicum in a spicy sauce
Nimbu Prawns
Tiger prawns marinated in line juice, garlic & ginger then cooked with onions, green chillies, tuna Nimbu (native lemon) turmeric & fresh coriander
Set Meal A
2 Poppadoms
Onion salad & mint sauce
Onion bhaji
Chicken tikka
Chicken balti
Meat korai
Sag aloo (side dish)
1 Naan bread
1 Pilau rice
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