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 01914557561
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
Plain Curry Dishes
A Mild Saucy Curry Cooked with Traditional Indian Spices to Create a Rich Flavour.
Madras Dishes
A Medium Spiced Curry Cooked with Traditional Indian Spices to Create a Rich Hot Flavour.
Vindaloo Dishes
Similar to the Madras Dish but with Greater Amounts of Chilli, Tomatoes, and Garlic to Create a Fiery Hot Dish.
Kurma Dishes
A Very Mild Flavoured Dish Consisting of Ghee, Coconut, Cream, and Sugar. A Great Choice for Those with a Low Tolerance for Spicy Dishes.
Dansak Dishes
A Medium Spiced Dish with a Sweet and Hot Flavour. Cooked with Lentils and Pineapple.
Bhuna Dishes
A Combination of Specially Blended Spices, Cooked with Onions, Peppers, Tomatoes, and Herbs to Create a Medium Hot Dish Which has a Thick Dry Sauce.
Dupiaza Dishes
Similar to a Bhuna Dish but with Chunks of Onions and Peppers That Are Briskly Fried Together to Intensify the Flavour.
Chilli Curry Dishes
A Hot Spicy Curry Cooked in a Bhuna Style with Greater Amounts of Green Chillies.
Garlic Curry Dishes
A Medium Curry Cooked in a Bhuna Style With Greater Amounts of Freshly Sliced Garlic.
Pathia Dishes
A Combination of Specially Blended Spices, Cooked with a Hint of Sugar and Lemon to Create a Hot, Sweet, and Sour Dish.
Rogan Josh Dishes
A North Indian Dish of Medium Spice. Cooked With Fried Onion, Peppers, Herbs, and Lots of Tomatoes to Create a Rich Thick Sauce.
Chilli Garlic
A Hot Spicy Curry Pickled Chillies Tempered with Fried Garlic and a Mixed Spice Blend.
Mosalla Dishes
The UK’s Favourite Curry. A Mild Spiced Dish Cooked with Coconut, Cream, Sugar, and Our Own Special Mosalla Sauce to Create an Exquisite Taste.
Special Offer 2
Choose 2 Traditional Curries
Tikka Dishes £1.00 Extra, Lamb £2.00 extra
King Prawn £3.00 extra
Choose 1 Rice
Choose 1 Chips
Choose 1 Nan Bread
2 Papadoms
Flavoured Rice Or Spicy Chips 50p extra
1 Flavoured Nan allowed
Each additional flavour will be 50p extra
Special Offer 1
Choose 1 Starter
Mixed Kebab, Tikka Pakora, Tikka Stir-fry &
Choose 1 Traditional Curry
Tikka Dishes £1.00 Extra, Lamb £2.00 extra
King Prawn £3.00 extra
Pick Any 2 From: Rice, Chips or Nan Bread
Flavoured Rice or Spicy Chips 50p extra
1 Flavoured Nan allowed
Each additional flavour will be 50p extra
1 Papadoms
Roshun Silsila
Chicken Tikka Cooked in a Blend of Pickled Garlic with a Paanch-pooran Tadka, a Medium Spiced Dish in a Thick Sauce.
Zhal Jhool Murgh
Chicken Cooked in a Thick Spicy Sauce (Similar in Heat to a Madras), Tempered with Garlic, Green Chilli, and Garnished with Coriander.
Lamb Dahl Naga
Tender Lamb Cooked with Onions, Garlic, Ginger, and Tomato in Our Special Naga Dahl Sauce to Make a Really Rich and Spicy Dish.
Chana Gosht
Cubes of Beef Combined with Chick Peas Cooked in Bhuna Style with Cumin and Ginger and Finished with Garam Mosalla.
Bengal Chilli Chicken Mosalla
Cooked in a Special Sauce with Aromatic Spices Similar to Bhuna, with Mushrooms and Chillies.
Butter Chicken
Chicken Tikka Cooked in a Rich Tomato and Butter Sauce Flavoured with Whole Spices, Cardamom, and Bay Leaves.
Lamb Rajasthani
Lamb Cooked with Onions and Mixed Peppers in a Thick Pery Sauce with a Hint of Naga (Hot)
Keema Mottor
Minced Beef Cooked with Onions, Garlic, Ginger, Tomatoes, Green Peas, and Spices; Garnished with a Boiled Egg.
Lamb Piazzah
Tender Lamb Cooked with Garlic, Ginger, and Coriander in a Bhuna Style with Fried Onions and Mixed Peppers.
Chicken Tikka Naga
Chicken Tikka Cooked in the Tandoori Oven, Then Fried with Onions, Garlic, and Our Special Naga Sauce (Hot)
Chicken Tikka Saag
Chicken Tikka Cooked in the Tandoori Oven, Then Pan Fried With a Mix of Onions, Garlic, Peppers and Spinach With a Special Blend of Spices to Create a Medium Dry Sauce.
King Prawn Saag
King Prawns Pan Fried with a Mix of Onions, Garlic, Peppers and Spinach With a Special Blend of Spices to Create a Medium Dry Sauce.
Chicken Tikka Jaipur
Chicken Tikka Stir Fried with Mushrooms, Onions, Peppers, and a Tomato Base Sauce.
Sylhet Special Mixed Curry
A Combination of Chicken, Prawn, Beef, and Chicken Tikka, Cooked in a Medium Hot Curry Base Sauce.
Sylhet Special Mixed Biryani
A Combination of Chicken, Prawn, Beef, and Chicken Tikka Cooked in Basmati Rice, Gently Spiced. Served with Vegetable Curry.
Curry Centre Special Mosalla
A Combination of Chicken Tikka and Keema Cooked with Onions, Green Chillies, and Our Special Spice Blend to Create a Thick Saucy Curry.
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