Viceroy Indian Restaurant

For 4 People. A combination of mixed starters chosen by our chef.

Mix of vegetables grilled, cooked and shallow fried in balls and then cooked with chat masala sauce. Drizzled with deliciously mixed raita and finished with fresh pomegranate.

Spring chicken marinated in herbs and grilled on charcoal.

King prawns grilled in the tandoor with a hint of garlic.

Lamb chops marinated and grilled over charcoal flames and served in a specially blended sauce.

No introduction required!

Calamari or scallops stir fried with Kerala spices, served with green leaves.

A whole fish on the bone fried with spices and coriander in a traditional Bengali style.

Traditional Bangladeshi fish cooked with mixed pepper, ginger, tomatoes and coriander.

King prawns cooked in a medium sauce with Bangladeshi pumpkin.

Spring​ chicken on the bone marinated in herbs, grilled on charcoal with spiced minced lamb and cooked in a delicious sauce.

Grilled lamb cooked with white rum and served in a specially blended sauce.

Savoury dish of fresh vegetable balls cooked in a medium sauce.

Spring chicken marinated with delicious herbs and spices, barbecued in a clay oven.

Marinated for 24 hours and barbecued in the clay oven.

A platter of tandoori chicken, chicken tikka, lamb tikka, seekh kebab and tandoori king prawn.

Chicken cooked with fresh herbs and spices in a coconut sauce.

Tender pieces of spring chicken flavoured with egg, ginger, garlic and exotic masala, shallow fried and then added to a special home-prepared sauce made of yoghurt, coconut, poppy seeds, cashew nuts and sultanas.

Tender chicken breast cooked in hot spices with fresh garlic, peppers and green chillies.

Boneless pieces of rabbit in onion and yoghurt gravy tempered with whole red chillies, coriander seeds and garlic. Finished with raw mango powder.

This is a very exotic Indian dish prepared with lamb. Marinated for 48 hours in spices, roasted in the oven and served with chick peas.

Crispy duck fried in a typical Gujrati spice batter, tossed with yoghurt, curry leaves and green chillies.

Succulent whole king prawns cooked with a variety of spices in a medium thick sauce with aromatic flavours and red wine.

Tangy Persian style of prawn masala using a combination of tiger prawns, aubergines and green coriander sauce.

A hot curry cooked with potato in a special chilli sauce known as naga chilli. Madras or vindaloo.

King prawns from the Bay of Bengal treated with lime and turmeric, tossed in a pepper, onion and fennel masala and tempered with curry and fenugreek leaves.

Britain’s favourite dish.

Pieces of spring chicken or lamb lightly spiced and grilled on a charcoal oven, then finished in a very mild, buttery sauce.

These dishes are cooked in a creamy sauce made of almonds and coconut powder.

These​ dishes are cooked with fresh tomatoes and coriander.

These dishes are cooked with coconut.

These dishes are cooked in sweet and sour sauce.

Cooked with potatoes.

Peas cooked with home-made cheese, spinach, a touch of spice and fresh cream.

Spiced mushrooms.

Potatoes and cauliflower.

Aubergine.

Lentils with fried garlic.

Spinach.

For 4 People. A combination of mixed starters chosen by our chef.

Mix of vegetables grilled, cooked and shallow fried in balls and then cooked with chat masala sauce. Drizzled with deliciously mixed raita and finished with fresh pomegranate.

Spring chicken marinated in herbs and grilled on charcoal.

King prawns grilled in the tandoor with a hint of garlic.

Lamb chops marinated and grilled over charcoal flames and served in a specially blended sauce.

No introduction required!

Calamari or scallops stir fried with Kerala spices, served with green leaves.

A whole fish on the bone fried with spices and coriander in a traditional Bengali style.

Traditional Bangladeshi fish cooked with mixed pepper, ginger, tomatoes and coriander.

Spring chicken on the bone marinated in herbs, grilled on charcoal with spiced minced lamb and cooked in a delicious sauce.

Grilled lamb cooked with white rum and served in a specially blended sauce.

Savoury dish of fresh vegetable balls cooked in a medium sauce.

Spring chicken marinated with delicious herbs and spices, barbecued in a clay oven.

Marinated for 24 hours and barbecued in the clay oven.

A platter of tandoori chicken, chicken tikka, lamb tikka, seekh kebab and tandoori king prawn.

Chicken cooked with fresh herbs and spices in a coconut sauce.

Tender pieces of spring chicken flavoured with egg, ginger, garlic and exotic masala, shallow fried and then added to a special home-prepared sauce made of yoghurt, coconut, poppy seeds, cashew nuts and sultanas.

King Prawns, chicken or lamb marinated in yoghurt sauce, then cooked in a very mild authentic korma sauce.

Boneless pieces of rabbit in onion and yoghurt gravy tempered with whole red chillies, coriander seeds and garlic. Finished with raw mango powder.

This is a very exotic Indian dish prepared with lamb. Marinated for 48 hours in spices, roasted in the oven and served with chick peas.

Crispy duck fried in a typical Gujrati spice batter, tossed with yoghurt, curry leaves and green chillies.

Succulent whole king prawns cooked with a variety of spices in a medium thick sauce with aromatic flavours and red wine.

Tangy Persian style of prawn masala using a combination of tiger prawns, aubergines and green coriander sauce.

A hot curry cooked with potato in a special chilli sauce known as naga chilli. Madras or vindaloo.

King prawns from the Bay of Bengal treated with lime and turmeric, tossed in a pepper, onion and fennel masala and tempered with curry and fenugreek leaves.

Britain’s favourite dish.

Pieces of spring chicken or lamb lightly spiced and grilled on a charcoal oven, then finished in a very mild, buttery sauce.

These dishes are cooked in a creamy sauce made of almonds and coconut powder.

These​ dishes are cooked with fresh tomatoes and coriander.

These dishes are cooked with coconut.

These dishes are cooked in sweet and sour sauce.

Cooked with potatoes.

Peas cooked with home-made cheese, spinach, a touch of spice and fresh cream.

Spiced mushrooms.

Potatoes and cauliflower.

Aubergine.

Lentils with fried garlic.

Spinach.