The Chef & Spices Takeaway Menu

Paneer is treated as a protein equal to the others here, not an afterthought. Every style on the main grid — jalfrezi, bhuna, madras, vindaloo, korma, masala, passanda, achari and plain curry — is offered with chicken, lamb, chicken tikka, prawns, vegetables and paneer alike, and the House Special list repeats the trick across karahi, balti, dhansak, rogan josh and Mangalore. That last one is worth noting: a South Indian coastal style sitting in a menu otherwise built on northern classics. The Chefs Special section is short and specific, running butter chicken, tawa lamb, a mango sweet delight and a doner finished in either naga or satkora. Tandoori work is genuine, with lamb chops shashlik, paneer shashlik, malai tikka and a mixed grill platter. Fourteen vegetable dishes cover baingan masala, bhindi cooked fry or curry, matar paneer and garlic mushroom bhaji. Rice extends to keema, mushroom, egg and onion, and a hyderabadi dum chicken biryani heads the five biryanis.

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