0 Miles
Min. Order £15
If you or someone you're ordering for has a food allergy or intolerance, we recommend you phone the restaurant on 01217051020
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
Tiffin For 1
Includes - onion bhajies or veg samosas, 1 curry of your choice & 1 naan or 1 rice.
Meal For Two
Includes: 2 poppadoms, mango chutney, onion salad, mint chutney, and fresh Salad; 1 portion of Veggie Samosas; 1 portion of onion bhajis; 2 curries of your choice; 1 rice; and 1 naan.
Family Feast For 4
Includes: 4 poppadoms, 2 mint chutneys, 2 onion salads, 1 mango chutney, salad, 2 portions of onion bhajis, 2 portions of vegetable samosas, 4 mains of your choice, 2 rice, 2 naan, and a 1.5lt soft drink.
Paneer Garlic Mushroom
Pan-fried with fresh coriander, mixed spices, onions pepper juliennes & tamarind chutney.
Vegetarian
Paneer Sashlik
Cottage cheese cubes, onions and peppers smothered in tandoori spices.
Vegetarian
Paneer Pakoras
Chunks of Indian cheese coated with spiced batter and deep-fried golden.
Vegetarian
Chicken Tikka Garlic Mushrooms
Pan-fried with fresh garlic, coriander, mixed spices, onions and pepper juliennes.
Tandoori Salmon Tikka
Marinated salmon fillet with mixed herbs, turmeric and chilli. Slow baked in the clay oven.
Paneer Garlic Achari Balti
Chunks of paneer fired up with pickled garlic & fresh herbs in a slightly hot balti sauce.
Vegetarian
Paneer Butter Masala
Soft chunks of paneer simmered in a spicy, creamy tomato-onion and butter gravy.
Vegetarian.
Pumpkin Chickpea Coconut Curry
Goan-style. twice cooked butternut squash, mixed with curry leaves, coconut milk and soft chickpeas. Served with a kick.
Vegan
Spicy Dhall Bhuna
Stewed red lentils cooked with mixed spices, tomatoes, fried onions and coriander.
Vegan.
Butter Chicken
Our cookery class favourite. tikka masala doesn't exist in India but this is the real deal.
Spicy Chicken Tikka Masala Balti
Delhi's special & Britain's favourite dish, simply spiced up with chilli & ground spices.
Punjabi Murgh Masala
One of our favourites: sliced breast of tandoori chicken, minced lamb, chilli, tomatoes, smothered with spices topped with coriander.
Gunpowder Chicken Curry
Utterly addictive. Cutlets of chicken breast cooked in a ballistic array of spices, producing a rich hot dark sauce.
Garlic Achari Chicken Balti
Cooked in a slightly hot strength sauce with fresh herbs, spices and pickled garlic.
Naga Chilli Chicken
Tender chicken breast, green chillies, ginger, garlic, and naga paste cooked in a spicy bhuna sauce.
Chicken Tikka Prawn Tawa
Cooked in griddle 'Tawa' dish, bursting with sweet, creamy & tangy chilli flavours.
Chicken Tikka Vegetable Tawa
Cooked in griddle 'Tawa' dish, bursting with sweet, creamy & tangy chilli flavours.
Chicken Mango Curry
Cooked medium with garlic, mustard seeds, ground mixed spices, juicy mangoes and fresh coriander.
Naga Chilli Lamb
Tender chunks of lamb leg, green chillies, ginger, garlic, and Naga chilli paste cooked in a spicy bhuna sauce.
Mutton Garlic Masala
Bangladeshi railway workers' favourite! Tender mutton leg meat slow-cooked in a dark rich garlic pickle gravy.
Lamb Pasanda
Slow-cooked lamb smothered in a creamy, nutty yet deeply flavoursome aromatic sauce.
Lamb Lasan Spinach
Tender lamb cooked with garlic and spinach in a slightly hot sauce, garnished with fresh ginger and coriander.
Lamb Bindi Bhuna
Tender leg meat, spicy okra, plum tomatoes & ground spices cooked for hours, finished with coriander.
Keema Aloo Peas Balti
Succulent ground lamb, roast cumin, cloves, peas, cinnamon, potatoes, and tomatoes simmered to create a rich & heady dish.
Kosha Mutton Curry
An iconic Bengali delicacy. Slow-cooked, slightly hot, rendered ground spice, rich brown onion gravy with potatoes and lashes of coriander.
Lamb Pumkin Dansak
Soft lamb and spiced sweet butternut squash, cooked with lentils and lemon juice in a slightly hot gravy.
King Prawn Mango Garlic
Medium, sweet & sour dish flavoured with a fresh mango and garlic gravy.
Goan King Prawn Curry
Cooked with curry leaves, coconut 2 ways, naga chilli, ginger & lemon, potatoes and tomato - onion gravy.
Naga Chilli King Prawns
Jumbo prawns, green chillies, ginger, garlic, and naga chilli paste cooked in a spicy bhuna sauce.
Salmon Chilli Garlic
Scotish salmon chunks, green chillies, fried garlic & roasted herbs.
Cooked spicy.
Bengal Fish Bhuna
Pan-fried, marinated pangas fillets cooked in a gently spiced bed of cauliflower curry.
Sheek Kebabs
Minced lamb & chicken mixed with fresh herbs & spices formed on a skewer cooked in the tandoor x 2.
Mixed Grill - For 1
1 sheek kebab, 1 tandoori chicken, 1 mutton chop, 1 chicken tikka, 1 chicken wing & 2 tandoori king prawn.
Mixed Grill - For 2
2 sheek kebabs, 2 tandoori chicken, 4 tandoori king prawns, 2 chicken tikka, 2 chicken wings, 2 mutton chops.
Chicken Tikka Sashlik
Tandoori baked marinated pieces of chicken breasts packed with chargrilled spiced onions and peppers.
Rajastani Lamb Chops
4 pieces of lamb chops, 2 day marinade with ground spices and green papaya till tender. cooked in the tandoor and served with spicy onions.
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