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 0121 439 0607
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
Golda Sukka
Bangladeshi jumbo prawns cooked in sweet and tangy tamarind sauce. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Maas Samosas
Mackerel simply tossed with shallots, fresh herbs, and wrapped with filo pastry. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Onion Bhaji
Cluster of deep-fried onion with lentils ground chickpeas and herbs. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Bombay Aloo Chatt
Roasted potato tossed with unique sweet. Hot and tangy sauce. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Tandoori Lamb
Boneless lamb marinated in spice and yoghurt grilled in tandoor. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Chef’s Selection
Succulent chicken breast, unique jumbo prawn, shahi lamb kebab, and Bombay aloo chaat. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots. Serves two people.
Chicken Chatt Puree
Small pieces of chicken breasts in traditional chat masala served on a thin puree. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Maas Kofta
Tropical white fish, potato, ground chickpeas, and spices mixed with herbs and pan-fried. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Jhinga Garlic
Skewered Bangladeshi jumbo prawns grilled in tandoor with garlic flavour. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Massala Maas
Vietnamese white fish marinated in traditional spices which are commonly used for fish cooking in Bangladesh. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Pancake Kebab
Delicious spicy lamb rolled with thin fried pancake. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Hara Bhara Kebab
Only green vegetable’s patties. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Nazakat
Delicately spiced succulent chicken skewered and grilled in tandoor, glazed with garlic. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Seabass Biran
Seabass fillet marinated in turmeric, chilli, fresh lemon juice, salt, and black pepper then pan-fried. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Samosas
Minced lamb tossed with selected vegetables and fresh herbs then carefully wrapped with pastry. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Murgh Liver
Sauteed chicken liver pan-fried with shallots and herbs. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Pathia and Puree
Shrimps cooked with sweet hot and sour sauce served on a thin puree. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Lamb Sheek Gilafi
Skewered minced lamb with mixed pepper, shallots, herbs, and ground spices grilled in tandoor. Served with mixed green leaves, fresh avocado with caramelized shallots, pomegranates, and carrots.
Pickled Chilli Murgh
Tandoor grilled tender pieces of chicken with aromatic Bangladeshi pickled chilli.
Nawabi Bhuna Lamb
Chunks of tender lamb cooked in a sealed pot with whole spices then wok-fried with shallots, herbs, and saffron.
Jaipuri Lamb
Canola oil, coconut milk, garlic cloves chopped, saffron, lamb cubed, medium onion, fresh ginger, tomato, cilantro, a few green chillies, and fresh mint leaves chopped and put together step by step to create this dish in medium spicy flavour.
Karai Kebab Khaibari
Smoked and grilled in tandoor highly flavoured chicken breasts, tossed in pepper and shallots and medium taste.
Ananas Hash
Succulent roasted duck breast cooked in creamy coconut milk blended with aromatic spices and complemented with pineapple.
Murogh Jhalbhaja
Cubes of chicken breast wok-fried with shallots, garlic, ginger, garam masala, bell peppers, and fresh green chilli.
Lamb Biryani
Lean lamb with basmati rice cooked together with yoghurt mint and saffron. Scented with cardamom mace and special biryani masala, served with vegetable curry.
Hash Jhalpiazi
Sauteed duck breast marinated in subtle spices roasted then tossed with onion, pepper, and fresh chillies.
Chicken Biryani
Chicken breast with basmati rice cooked together with yoghurt mint and saffron. Scented with cardamom mace and special biryani masala served with vegetable curry.
Tandoori Chicken Masala
A breast and a leg of baby chicken marinated in tandoori spices and grilled in the clay oven. Then cooked with the following, onions, garlic and ginger, curry leaf, spicy tomato sauce, coconut milk, and fresh cream.
Gosht Rezala
Chunks of beef fillets slow cooked then prepared in fine onion gravy, ground Rezala spices, and Bangladeshi pureed chilli.
Murgh Jalali
Mild skewered chicken breasts cooked in a creamy tomato sauce containing cashew nuts.
Garlic Chilli Lamb
Fresh sliced garlic, shallots, peppers, and green chilli tossed with tender chunks of pure lamb.
Lamb Pasanda
Chunks of fine lamb cooked in a very rich mild sauce with almond, coconut, roasted shallots, and spices.
Gosht Kata Massala
Filet steaks of beef cooked slowly in their own juices with caramelized onions and fresh grated spices flavoured with rose and saffron.
Old School
Chicken tikka cooked in a unique sweet and mild creamy tomato sauce enhanced by Mujib's recipes.
Lime and Coconut Chicken
Slow-cooked in lime and scented coconut milk, fresh cream, and tomato puree.
Golda Jhalbhaja
Giant Bangladeshi king prawns cooked with fresh herbs, sweet pepper, onion, and fresh chilli.
Ajwani Cod
Fillets of cod marinated in ajwain, olive oil, turmeric, dried methi then cooked in coconut and fresh cream sauce.
King Prawn Rogan
Giant Bangladeshi king prawns cooked with Indian shallots, vine tomatoes, sweet peppers, fresh garlic, and ginger with mild aromatic spices.
Red Mullet Biraan
Fillets of red mullet seasoned with light spices and pan-fried, served in mild saffron sauce.
Monk Fish Rezala
High-quality monkfish chunks gently grilled in tandoor then pan cooked with fine onion gravy along with fresh Rezala spices and Bangladeshi pureed chilli.
King Prawn Malai
Giant Bangladeshi king prawn grilled in tandoor then cooked in mild coconut and tomato sauce.
Seafood Bhuna
Tilapia, calamari, king prawn, and seabass cooked with bell pepper, shallots, fresh tomato, and Fengrics.
Sancerre
Cuve Marechal Prieur, Domaine St Pierre 2012, France. Sauvignon blanc at its very best, intense yet wonderfully balanced, with a classic gooseberry tang and mineral character.
De Bortoli Regional Reserve Chardonnay
Australia. From grapes grown in Victoria with citrus and stone fruit flavours, nutty, and mineral.
Pouilly Fume
France. Lovely palate-enhancing sauvignon blanc, subtle and suave, with gunflint, and gooseberry notes.
Chablis
Moreau, France. Classic unoaked chardonnay, firm, and dry with a distinctive minerally character from the region’s leading producers.
Kaimira Estate Gewurztraminer
New Zealand. Just off-dry with a rose petal nose and a full palate with plentiful grapey fruit and light spiciness.
Meerlust Chardonnay
2010/11 South Africa. Sophisticated, truly Burgundian class, with excellent concentration, length, and poise from a historic estate in Stellenbosch.
Meursault Blagny
Chateau de Blagny, Louis Latour 2007, France. Exemplary white burgundy, showing opulence, and a minerally freshness, coupled with rich and fat flavours.
Rioja Blanco
Bodegas Muriel, Spain. Soft and smooth with subtle, juicy fruit from the Viura grape from Spain’s premier wine region.
Azania Chenin Blanc
South Africa. Very slightly off-dry, with delicious tropical fruit flavours and a fresh and appetizing character.
Laurent Perrier Rose
The attractive pink colour complements the dry but fruity character of this prestige champagne.
Taittinger Comtes de Champagne Blanc de Blancs 1998
Noted for its fuller, rounder style from a highly esteemed house.
Veuve Clicquot Yellow Label Brut
Noted for its fuller, rounder style from a highly esteemed house.
Prosecco
Daldin. Dry, juicy, and light with a soft and delicate fruitiness and a delicious, creamy texture.
Rioja Crianza
Bodegas Muriel, Spain. Very harmonious, medium weight Tempranillo with elegant oaky character, smooth texture, and soft tannins.
Chateau Cissac
Cru Bourgeois, Haut-Medoc 2010/11, France. Classically elegant with mature cassis flavours set in a framework of cedarwood.
La Syrah des Coteaux
Domaine Pierre Blanche, France. From the Collines Rhodaniennes in the northern Rhone Valley, well-formed with pure fruit and a touch of warmth.
Meerlust Rubicon 2008/9
South Africa. A classic Bordeaux blends of cabernet sauvignon, merlot, and cabernet Franc, dark, and concentrated with notes of tobacco and spice.
Gevrey Chambertin
Louis Latour 2007, France. Full-bodied with a velvety texture, packed with ripe mulberry, and cherry flavours and a lingering finish.
Chianti Classico
Grotti, Italy. Serious Sangiovese, cherry red and fairly full with excellent structure, very appetising with good length.
Penfolds Bin 407
Cabernet Sauvignon 2012/13, Australia. Varietal characteristics of blackcurrant and choc-mint supported by subtly integrated oak and savoury tannins.
Kaimira Estate Pinot Noir
2006/8, New Zealand. Vibrant colour with lively plum and spice flavours offset by nicely balanced oak.
Lagrima Malbec
Argentina. Fresh fruit flavours, full, and generous, leading to notes of vanilla and chocolate, with soft tannins and good balance.
Lirac
Domaine Lou Gaelou, France. A big wine from the southern Rhone valley, dark, and concentrated, soft rich, and complex on the palate with a spicy finish.
De Bortoli Regional Reserve Shiraz
Australia. Rich, deep aromas, very dark in colour, with ripe, velvety tannins, and a long finish.
Rioja Gran Reserva Bodegas Muriel 2004
Spain. Top of the range from this quality-conscious producer, a wine full of ripe fruit, and subtly integrated flavours.
Azania Pinotage
South Africa. The unique pinotage grape gives soft, ripe wines with plummy and mulberry flavours and a warm finish.
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