British Curry To Go

Sweet & Sour Pork - British Style Chinese To Go 159 THB

Crispy breaded pork  w. bell pepper, onion, carrots, and diced pineapple glazed w. sweet & sour sauce

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Sweet & Sour Chicken - British Style Chinese To Go 159 THB

Crispy breaded white meat chicken w. bell pepper, onion, carrots, and diced pineapple glazed w. sweet & sour sauce

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Egg Fried Rice - British Style Chinese To Go 45 THB

Fried rice is a dish of cooked rice that has been stir-fried in a wok and is mixed with eggs. It is often eaten by itself or as an accompaniment to another dish.

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Chinese Chicken Curry - British Style Chinese To Go 155 THB

This British Chinese takeaway inspired Chicken Curry is just what we have all been craving. Out of the blue one night, I really fancied a takeaway style Chinese Curry. What I wanted was a meal that was quick to put together and reminded me of a dish I’d get at my local takeaway. Who’d have thought it could be so hard! Well now all you have to do when you fancy one is reach into the freezer and grab one. Throw it in the microwave and sooner than a delivery you'll be eating Chinese Chicken Curry. Do not forget the rice.

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Plain Naan - British Indian Curries To Go 45 THB

Naan is a leavened, oven-baked flatbread found in the cuisines mainly of West Asia, Central Asia, Southeast Asia, the Indian subcontinent and the Caribbean

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Garlic Naan - British Indian Curries To Go 45 THB

Garlic Naan is a very popular leavened, oven-baked flatbread found in the cuisines mainly of West Asia, Central Asia, Southeast Asia, the Indian subcontinent and the Caribbean. Can be used in place of rice or as an accompaniment.

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Pilau Rice - British Indian Curries To Go 45 THB

Pilau rice dish, whose recipe involves cooking, adding spices, and employing some technique for achieving cooked grains that do not adhere to each other

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Onion Bahji [x 4 pieces] - British Indian Curries To Go 69 THB

A bhaji is a spicy snack or entree dish similar to a fritter, originating from the Indian subcontinent, with several variants - in this case the most popular, onion. The onions are mixed with flour and spices and then bound together with a dash of water to form a batter. This is then deep fried and the sweetness of the onions combines with the flavour of the spices to form an extremely moreish taste. Try stopping after just one!! Great to serve with a cucumber, yogurt/mint sauce called raita.

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Chicken Balti - British Indian Curries To Go 175 THB

A balti or bāltī gosht is a type of meat curry served in a thin, pressed-steel wok called a "balti bowl". It is served in restaurants throughout the United Kingdom. The name may have come from the metal dish in which the curry is cooked,rather than from any specific ingredient or cooking technique. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices. Balti gosht is eaten in Pakistan and northwestern India, as well as other parts of the world, such as Great Britain.The food seems to have arrived in England in Birmingham in 1971; sources suggest it originates from Baltistan in northern Pakistan.

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Chicken Vindaloo - British Indian Curries To Go 175 THB

Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"), a vindaloo is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish "vindaloo". Nowadays, the British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices overnight, then cooked with the addition of more spices.

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Chicken Tikka Masala - British Indian Curries To Go 175 THB

Chicken tikka masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin such as the Indian subcontinent and the United Kingdom. It is among the United Kingdom's most popular dishes. Chicken tikka masala is chicken tikka (chunks of chicken marinated in spices and yogurt) that is then baked in a tandoor oven, and served in a masala (spice mixture) sauce. A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken. The sauce usually includes tomatoes (frequently as purée), cream, coconut cream and spices. The sauce and chicken pieces may be coloured orange using foodstuffs such as turmeric, paprika, tomato purée or with food dye. The dish shares some similarity with butter chicken, both in the method of creation and appearance.

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Chicken Jalfrezi - British Indian Curries To Go 175 THB

Jalfrezi is not a traditional Indian dish as such but, like the bhuna, is actually a method of cooking. It literally means "hot-fry" but is probably better translated as "stir-fry". The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. But the restaurant jalfrezi is not a version of the Anglo-Indian dish. Oh no. The Indian restaurant chef uses the jalfrezi method to stir-fry green peppers, onions and plenty of green chillies as the basis for a curry with just a little sauce. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the restaurant menu.

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Chicken Madras - British Indian Curries To Go 175 THB

Chicken cooked in a rich sour medium hot gravy with a delicate blend of aromatic spices & hint of coconut. The curry house Madras is a restaurant invention which started life as simply a hotted up version of the standard restaurant curry. Because it is a restaurant invention rather than a traditional recipe the Madras can vary considerably from one restaurant to another. Mostly though it comes with plenty of sauce and is strongly spiced . It is the standard restaurant hot curry.

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