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Six dhansaks and six patias — the estate's strongest Parsi menu — sit alongside a Bangladeshi backbone of Sylheti shatkora, rezala and sagwala, and two dishes you won't see on most Essex menus: a hot-and-sour Ceylon curry and a mild Kashmir curry with lychees. Delivering from our own Billericay kitchen across CM12, including Great Burstead, Little Burstead and South Green.
Free delivery over £20 · every day from 5pm
Have allergies or dietary requirements? Call us or WhatsApp +44 7826 166539 before ordering.
Served with pilau rice or naan
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Served with pilau rice or naan
Chicken or lamb cooked with bangladeshi lemon giving a sharp tangy taste
Hot and sour with coconut
Free Delivery
On all orders
20-40 mins
Delivery time
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Marinated king prawns cooked in the tandoor
Marinated piece of lamb with freshly ground herbs & spices, cooked in tandoor, served with salad & sauce
Delicately spiced whole king prawns covered in bread crumbs & deep fried in butter
King prawn cooked with onion & tomato served with deep fried bread
Tender cubes of meat marinated in special tikka sauce & cooked in the tandoor
Tender cubes of meat marinated in special tikka sauce & cooked in the tandoor
Minced lamb delicately spiced with fresh herbs & cooked in the tandoor
Triangular shaped pancake filled with minced lamb or spiced vegetables & deep fried
Marinated cubes of chicken cooked with onion, chopped fresh tomato & cucumber with chat masala
Prawns cooked with onion, tomato & capsicum served with deep fried bread
Marinated piece of chicken with fresh herbs cooked in the clay oven, served with salad & sauce
King prawns fried in butter with fresh garlic & coriander served with bread
Triangular shaped pancake filled with minced lamb or spiced vegetables & deep fried
Fresh mushrooms cooked with onion & crushed garlic in a creamy sauce
Chopped onion cooked with lentils, coriander & fresh ground spice
Plain boiled basmati rice.
Fragrant basmati rice cooked with aromatic spices.
Basmati rice fried with spices.
Fragrant basmati rice with a fresh lemon flavour.
Fried rice cooked with mushrooms.
Fragrant basmati rice cooked with vegetables.
Specially prepared fragrant basmati rice.
Fragrant basmati rice cooked with minced meat.
Soft traditional Indian bread baked in the tandoor.
Naan bread filled with seasoned minced meat.
Naan bread filled with a mild sweet mixture.
Naan bread with fresh green chillies.
Naan bread flavoured with fresh garlic.
Naan bread with cheese, chilli and fresh coriander.
Traditional Indian flatbread.
Indian flatbread stuffed with a savoury filling.
Layered Indian flatbread cooked on the griddle.
Thin traditional Indian flatbread.
Thin and crispy lentil wafer.
Served with Vegetable Curry & Pilau Rice
Served with Vegetable Curry & Pilau Rice
Served with Vegetable Curry & Pilau Rice
Served with Vegetable Curry & Pilau Rice
Served with Vegetable Curry & Pilau Rice
Served with Vegetable Curry & Pilau Rice
Served with Vegetable Curry & Pilau Rice
Served with Vegetable Curry & Pilau Rice
Served with Vegetable Curry & Pilau Rice
Served with Vegetable Curry & Pilau Rice
Rich and aromatic spiced curry.
Fragrant curry with a subtle olive flavour.
Aromatic curry with peppers and onions.
Rich and flavourful curry with fresh garlic.
Creamy, buttery and mildly spiced.
Mild, creamy and delicately spiced.
Spicy and tangy with peppers and onions.
A spicy curry with fresh chillies.
Tangy and aromatic with traditional pickling spices.
Served with pilau rice or naan
Served with pilau rice or naan
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Served with pilau rice or naan
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Served with pilau rice or naan
Served with pilau rice or naan
Served with pilau rice or naan
Very mild creamy sauce
Cooked in a traditional medium curry sauce.
Medium hot thick sauce
Fairly hot
Very hot
Flavoured with chopped tomato
Cooked with onion and pepper
Medium strength, naan or pilau rice
Hot spicy
Hot and sour with coconut
With lychees
Marinated chicken/lamb cooked with spinach and garlic
Marinated chicken/lamb cooked with spinach and garlic
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King prawns cooked with spinach and garlic
Chicken or lamb cooked with bangladeshi lemon giving a sharp tangy taste
Chicken or lamb cooked with bangladeshi lemon giving a sharp tangy taste
Marinated spring chicken (off the bone) cooked with lamb mince & egg in a medium sauce
Marinated chicken cooked with garlic, ginger, green chillies and fresh coriander
Marinated chicken cooked with garlic, ginger, green chillies and fresh coriander
Served with pilau rice or naan
Served with pilau rice or naan
Served with pilau rice or naan
Served with pilau rice or naan
Served with pilau rice or naan
Served with pilau rice or naan
Chickpeas cooked with onions and spices.
Lentils cooked with aromatic spices.
Mixed vegetables cooked in a curry sauce.
Fresh mushrooms cooked with onions and spices.
Mixed vegetables cooked with spices.
Cauliflower cooked with onions and spices.
Aubergine
Sliced onions mixed with spices and deep fried.
Spinach
Potato & Cauliflower
Okra
Spinach & Potato
Potatoes cooked with onions and spices.
Peas & Cheese
Lentils cooked with garlic and spices.
Marinated pieces of chicken cooked with spices.
Marinated pieces of lamb cooked with spices.
King Prawns marinated in garlic sauce, then grilled in the Tandoori oven
Half chicken marinated with spices and cooked in the tandoor.
With naan bread
Marinated chicken pieces grilled with fresh vegetables.
Marinated lamb pieces grilled with fresh vegetables.
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Marinated king prawns grilled with fresh vegetables.
Marinated salmon cooked with spices.
Marinated lamb chop cooked in the tandoor.
Marinated king prawns cooked in the tandoor.
We cannot guarantee our dishes are free from trace allergens. If you have a food allergy, you must contact us to confirm ingredients before placing an order. If you are unsure, please do not order for your own safety.
Dhansak is a Parsi dish, not a north Indian one. It is cooked with lentils, which thicken the sauce, and finished with something sour — so it lands sweet, sour and hot at the same time. That combination is why people who order it rarely switch back. We make six: chicken, chicken tikka, meat, meat tikka, prawn and king prawn.
Patia is the other Parsi curry on our menu and it is the sharper of the two. It is built on onion and tomato with red chilli and lemon, giving a tangy, almost pickled edge that dhansak's lentils soften. If you like dhansak but want more bite, order patia. We make six versions of it.
Shatkora is a citrus fruit from Sylhet in Bangladesh, somewhere between a lemon and a grapefruit, and it is cooked into the curry rather than squeezed over it. The result is sharp and slightly bitter in a way no lemon can copy. We cook it with chicken or with lamb.
Three more dishes from the Bangladeshi side of the menu. Rezala is cooked with garlic, ginger and green chillies and finished light rather than heavy. Sagwala brings spinach and garlic together with chicken, lamb or king prawn. Murghi masala is spring chicken off the bone, cooked with lamb mince and egg.
Ceylon curry is hot and sour, finished with coconut. Kashmir is its opposite: mild and sweet, cooked with lychees. Both sit in our Exotic Indian Dishes section alongside the more familiar korma, bhuna, madras and vindaloo.
Ten biryanis served with vegetable curry and pilau rice, fifteen starters from onion bhaji to tandoori king prawn, fifteen vegetable sides and nineteen rice and bread options including stuffed paratha and cheese chilli coriander naan. It is a full restaurant menu, cooked to order and delivered.
Outside our Billericay delivery zone? One of these might reach you instead.
A Parsi curry cooked with lentils and finished with something sour, so it tastes sweet, sour and hot at the same time. The lentils give it a thicker sauce than most curries. Traditionally made with lamb, though chicken and prawn versions are now more common.
Medium-hot rather than fiery. The heat sits behind the sweet-and-sour flavour instead of dominating it, so most people who avoid vindaloo can still eat dhansak comfortably.
Both are Parsi curries and both are sweet, sour and hot. Dhansak is cooked with lentils, which makes it thicker and rounder. Patia has no lentils and leans harder on tomato, chilli and lemon, so it tastes sharper. Dhansak is the milder of the two.
A citrus fruit from the Sylhet region of Bangladesh, similar to a cross between a lemon and a grapefruit. It is cooked into the curry rather than squeezed over it, giving a sharp, slightly bitter flavour that lemon cannot reproduce.
Hot and sour, finished with coconut which softens the heat without making it creamy. Sits between a madras and a vindaloo in strength.
We deliver every day from 5pm until 10:30pm.
Halal options are available. Please ask when you place your order.
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We deliver across:
We deliver from our own Billericay kitchen across CM12, including Great Burstead, Little Burstead and South Green, every day from 5pm to 10:30pm. Halal options are available — ask when you order.
Chicken dansak and chicken patiya lead the order data.
Parsi curry cooked with lentils, sweet, sour and hot at once. Served with pilau rice or naan.
The sharper Parsi curry — onion, tomato, red chilli and lemon. Served with pilau rice or naan.
Cooked with Bangladeshi shatkora citrus, for a sharp, tangy flavour lemon can't reproduce.
Hot and sour, finished with coconut.
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Customer ratings
4.8 out of 5
Based on 370 ratings from customers in Billericay
