Tandoori Nights Takeaway Menu

Most curry houses put every dish into one long list. This one gives each style its own section, so madras, vindaloo, korma, bhoona, dhansak, dupazi, patia, rugon, sag, malaya and kashmir each get a full page, and a combined curry menu then repeats the lot. Paneer runs through nearly all of them, which makes the vegetarian choice much wider than the single korma most places manage. The house specials are where it gets interesting: Xacuti, Lampries, Shangrilla and Saracen curries point towards Goan and Sri Lankan cooking rather than the standard Bengali repertoire. Sauces are sold on their own at every heat from korma up to phall, and the sundries carry naga, green papaya, beetroot and sweet red onion chutneys. Rice extends to coconut, kashmir, keema and garlic, and the bread board includes a chilli explosion naan.

Distance: Sign in to see distance  |  Today's hours: 17:00-00:00  |  Min. order: £0