Bengal Lancer Takeaway Menu

Lightly spiced deep fried onion patties

Chopped fried chicken livers cooked in a tangy sauce of red wine lemon and lime. A starter not available anywhere else. Our co-founder the late Mr Kretts favourite

Crispy lamb with balsamic vinegar soy sauce honey and Indian homemade spices

Strips of parsnip stir fried with tomato and cucumber

Tender half-chicken on the bone marinated in yoghurt and spices then cooked in a clay oven over charcoal and served sizzling. Accompanied by a baby leaf salad

King prawns marinated in our chefs unique sauce and cooked in a clay oven over charcoal. Served with grilled peppers and onions

Aubergine and chickpeas with mixed cheese lightly spiced. A dish only available at the Bengal Lancer

Deep-fried balls of mixed vegetables cashew nuts pistachio and almond served in a mild creamy sauce Mild

A mixed platter of vegetable curry mutter paneer saag aloo chana daal chana begun. Served with saffron rice naan and raita

Chicken cooked with fried onions peppers and fresh chilli in a thick sauce Hot

Chicken cooked with spinach ginger garlic and spices Medium hot

Diced barbecued chicken pieces flavoured with fenugreek cooked with tomatoes butter almond and ground spices. The nations favourite

Chicken cooked with cumin and garlic Medium hot

A delicate spicy dish cooked with green chilli coriander mint tamarind and spinach

Mildly spiced chicken served with baby corn tomatoes mushrooms and broccoli Mild

Medium hot lamb slow-cooked with mixed spices and served dry in an iron karahi Medium hot

It is said that this dish was traditionally given as a prize to the lancer who could most effectively spear a tent peg from horseback at full gallop. A feast of chargrilled meat chicken and seekh kebab with naan bread beetroot and coconut rice and mixed vegetable curry. (Serves at least two)

Lamb marinated with chickpeas and lemon served in a karahi. Co-founder Hussains personal favourite

Lamb cooked with saffron rice nuts and raisins. Served with vegetable curry

Curried lamb shank slow-cooked in a rich ginger and garam masala sauce served with vegetable rice. The chefs favourite

Traditional dish from Hyderabad. Lamb cooked on the bone with fresh coconut cream red chilli and herbs

Marinated lamb in mixed Indian spices grilled in our tandoor then cooked in the chefs special sauce Medium hot

King prawns from the Bay of Bengal dry cooked with tomatoes and peppers in our special sauce

Fillet of fresh wild Scottish salmon marinated with masala and spices served with saag aloo

A popular dish from the motherland. Tilapia cooked home-style with tomato peppers chilli mustard oil and mixed Sylheti spices Hot

Sea bass stuffed with oven-roasted aubergines and freshly prepared spices then grilled. served with onion and lemon rice

A lightly spiced dish of aubergine eggs and chickpeas. A must try

Lentils slow cooked with herbs and spices

Potatoes oven baked with mixed spices

Spinach and potato fried with onions peppers and fresh garlic

Parsnips cooked in Bengal spices with sesame seeds and honey

Naan bread with garlic and butter

Naan bread with almonds sultanas coconut and pistachio

Whole grain bread

Indian bread made from wheat flour

Saffron flavored basmati rice

Cooked in saffron with peas egg almonds and sultanas

Basmati rice flavoured with roasted cumin and onion

Yoghurt with cucumber and onions mildly spiced Mild