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Village postcodes usually come off worst for takeaway delivery — a lot of kitchens simply won't come out as far as GU33. We do, and when we get there you're not stuck with one cuisine. Our Liss kitchen cooks Indian, Thai and Parsee side by side, so one order can bring a Thai green curry, a lamb dhansak and a biryani to the same table at the same time.
Free delivery over £20 · open seven days until 10:30pm
Have allergies or dietary requirements? Call us or WhatsApp +44 7826 166539 before ordering.
Basmati rice cooked with vegetables, enhanced with saffron, aromatic spices and served with a vegetable curry sauce.
Basmati rice cooked with chicken, enhanced with saffron, aromatic spices and served with a vegetable curry sauce.
Basmati rice cooked with lamb, enhanced with saffron, aromatic spices and served with a vegetable curry sauce.
Basmati rice cooked with prawns, enhanced with saffron, aromatic spices and served with a vegetable curry sauce.
Free Delivery
On all orders
20-40 mins
Delivery time
The celebrated thin deep-fried lentil crisp.
The celebrated thin deep-fried lentil crisp.
A vegetarian salad of garlicky chickpeas, potato, tomato and onion, tossed in a fragrant, spicy mint dressing.
A salad of garlicky chicken tikka, tomato and onion, tossed in a fragrant, spicy mint dressing.
Delicate mellow tastes in this subtly-spiced ground chicken, sausage-shaped rissole.
Lamb ground with garlic, ginger, lentils, mint and spices, pan-fried rissole-style.
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King prawn, shaped like a butterfly, dipped in a spicy batter, then deep-fried.
Spicy curried succulent king prawns, presented on deep-fried Indian bread.
Spiced lentil-flour combined with onion slices, shaped into two huge balls and deep-fried, fritter-style. Served with salad.
Two triangular deep-fried pastry parcels, with either a curried meat or vegetable spicy stuffing.
Two triangular deep-fried pastry parcels, with either a curried meat or vegetable spicy stuffing.
Lightly spiced fried fish.
King prawns stir-fried in a Bhoona sauce, flavoured with citrus fruits, served inside a fresh orange shell.
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King prawns briskly stir-fried in a light curry sauce, flavoured with pineapple chunks, served in half a pineapple shell.
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With onion, tomato, green chilli, fresh herbs and spices for those who like it VERY hot.
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Bengali version of the Spanish favourite. Spiced gramflour battered squid rings, deep fried. Served with salad.
Basmati rice cooked with vegetables, enhanced with saffron, aromatic spices and served with a vegetable curry sauce.
Basmati rice cooked with chicken, enhanced with saffron, aromatic spices and served with a vegetable curry sauce.
Basmati rice cooked with lamb, enhanced with saffron, aromatic spices and served with a vegetable curry sauce.
Basmati rice cooked with prawns, enhanced with saffron, aromatic spices and served with a vegetable curry sauce.
Basmati rice cooked with chicken tikka, enhanced with saffron, aromatic spices and served with a vegetable curry sauce.
Basmati rice cooked with king prawn, enhanced with saffron, aromatic spices and served with a vegetable curry sauce.
A flat disc of unleavened bread dry-cooked in the pan, served hot and fresh.
A yummy flaky disk of unleavened wholemeal bread, pan-fried in butter ghee.
Stuffed with mashed potato or vegetables.
A dinky, deep-fried puffed disk of unleavened wholemeal bread.
Flat leavened bread, made from plain white flour dough, baked in the tandoor.
Stuffed with slivers of toasted garlic.
Stuffed with spiced ground lamb kebab.
Stuffed with Indian cheese.
Stuffed with nuts and sultanas.
Stuffed with mashed vegetables.
Simple, plain boiled rice.
Boiled rice, saffron-coloured, with the texture and flavour unique to Basmati.
Traditional colourful rice, aromatically spiced, also called pilao.
Basmati rice with fruit.
Basmati rice with mushrooms.
Basmati rice with vegetables.
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From Sylhet, gramflour battered fillet is deep-fried and served in a sauce.
From south India. In a delicate coconut sauce made golden with turmeric and lightly spiced with mustard seeds and fresh curry leaves.
From south India. In a delicate coconut sauce made golden with turmeric and lightly spiced with mustard seeds and fresh curry leaves.
From south India. In a delicate coconut sauce made golden with turmeric and lightly spiced with mustard seeds and fresh curry leaves.
Best salmon pieces in the nation's favourite curry sauce.
Marinated chicken, skewered and cooked in the tandoor clay oven.
Marinated lamb, skewered and cooked in the tandoor clay oven.
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Marinated duck, skewered and cooked in the tandoor clay oven.
Marinated salmon, skewered and cooked in the tandoor clay oven.
Marinated king prawn, skewered and cooked in the tandoor clay oven.
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Succulent quarter spring chicken, marinated, skewered and cooked in the tandoor.
Cubed lamb, simmered in a delicately creamy mild sauce with almonds and raisins.
Stir-fried in an aromatic spicy, medium-heat, herby sauce, served in a balti pan.
Stir-fried in an aromatic spicy, medium-heat, herby sauce, served in a balti pan.
Stir-fried in an aromatic spicy, medium-heat, herby sauce, served in a balti pan.
Stir-fried in an aromatic spicy, medium-heat, herby sauce, served in a balti pan.
Stir-fried in an aromatic spicy, medium-heat, herby sauce, served in a balti pan.
Chicken, lamb, prawns, vegetables and pineapple chunks all together in Balti Brum's favourite dish. Served with a plain naan.
A cooking process which produces a dry, medium curry in a thick sauce.
Chicken tikka cubes simmered in a tangy red, creamy sauce. The nation's number one favourite curry!
Lamb tikka cubes simmered in a tangy red, creamy sauce. The nation's number one favourite curry!
Duck tikka cubes simmered in a tangy red, creamy sauce. The nation's number one favourite curry!
From the highways of India - a 'roadside' lamb curry.
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A unique medium lamb curry, its subtlety coming from fresh green cardamom and coriander.
Cubes of tandoori chicken, stir-fried, with squares of onion, red and green capsicum and fresh green chillies!
Cubes of tandoori lamb, stir-fried, with squares of onion, red and green capsicum and fresh green chillies!
A fruity chicken curry enhanced with slices of banana, lychee quarters and pineapple chunks.
Your choice of main ingredients combined in a mild, nutty, golden, creamy sauce.
King prawn combined in a mild, nutty, golden, creamy sauce.
Not all kormas are mild. This medium-hot dish in a deep red sauce is from the Kashmiri Maharajas. Cooked with tomato pur?e, paprika, red wine, beetroot, red peppers, aromatic spices and garam masala.
A savoury Punjabi lamb curry with fenugreek leaves.
Naga, the world's hottest chilli stir-fried with vegetables. Seriously hot!
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Naga, the world's hottest chilli stir-fried with prawns. Seriously hot!
Naga, the world's hottest chilli stir-fried with chicken. Seriously hot!
Naga, the world's hottest chilli stir-fried with lamb. Seriously hot!
Naga, the world's hottest chilli stir-fried with king prawn. Seriously hot!
A savoury Punjabi meat dish with young spinach leaves, also called Sag.
A savoury Punjabi chicken dish with young spinach leaves, also called Sag.
Cooked with dall, fenugreek leaves and lemon to make a savoury, sweet & sour, hottish dish. Served with rice.
Cooked with dall, fenugreek leaves and lemon to make a savoury, sweet & sour, hottish dish. Served with rice.
Cooked with dall, fenugreek leaves and lemon to make a savoury, sweet & sour, hottish dish. Served with rice.
Cooked with dall, fenugreek leaves and lemon to make a savoury, sweet & sour, hottish dish. Served with rice.
Prawns simmered in a hot, red sweet and sour curry sauce. Served with rice.
A Goan favourite, cooked in a spicy Madras-heat Balichao (prawn pickle) sauce with fresh chillies.
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A Goan favourite, cooked in a spicy Madras-heat Balichao (prawn pickle) sauce with fresh chillies.
King prawns, in a light curry sauce in a scooped-out pineapple half, with or without cream.
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Bhoona made with selected spices and coriander to create a dry, medium curry in a thick sauce.
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Bhoona made with selected spices and coriander to create a dry, medium curry in a thick sauce.
King prawns grilled on charcoal, then gently simmered in yoghurt-based curry sauce, decorated with a swirl of fresh cream.
The dish of Kings and Queens. King prawns marinated in yoghurt and spices, cooked in the clay oven, finished in curry sauce, garnished with spring onions and fresh herbs.
Creamed spinach, blended with prawn curry. A delicious marriage of colour, taste and texture.
King prawns, pan-fried in a cumin-flavoured curry sauce.
Your choice of main ingredient pickled (achar) with lime, tomato and fresh herbs.
King prawn pickled (achar) with lime, tomato and fresh herbs.
Chicken tikka slices in a secret sauce. Try it to believe it.
A natural green marinade of herbs, garlic, ginger and yoghurt, produces an astonishingly fresh-tasting, green-coloured chicken tikka.
Lodue's signature dish: the green tikkas presented in a thick sauce with spring onion, green pepper, coriander leaf and spices.
A Parsee lamb dish slow-cooked in an aromatic spicy stock, enhanced with pickled apricot, and garnished with sali (crisp potato matchsticks).
A Moghul speciality from Dhaka. Chicken on the bone, cooked with capsicum, tomatoes, chilli, and garnished pawpaw.
Chicken on the bone, curried south Indian style with coconut, red chillies, pepper, tamarind and onion.
From the Nilgiries, the blue mountains of India. Boned chicken is stuffed with keema minced meat and simmered in a tasty red sauce.
From the royal Nawaabs of Lucknow. The lamb shank (knuckle) is marinated, then oven-baked until tender. Its own marinade forms its sauce.
Chicken, egg and vegetables as enjoyed on Indian trains.
Shaktora, a slightly sour, soft grapefruit-like vegetable gives a true taste of Bangladesh.
Shaktora, a slightly sour, soft grapefruit-like vegetable gives a true taste of Bangladesh.
Marinated chicken, skewered and cooked in the tandoor clay oven.
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Marinated lamb, skewered and cooked in the tandoor clay oven.
Marinated duck, skewered and cooked in the tandoor clay oven.
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Marinated salmon, skewered and cooked in the tandoor clay oven.
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Marinated king prawn, skewered and cooked in the tandoor clay oven.
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Succulent half spring chicken, marinated, skewered and cooked in the tandoor.
Chicken and lamb tikkas, a quarter chicken, and a shish kebab, served with naan bread.
Cubes of chicken are marinated, then skewered with peppers, tomato and onion, and tandoori grilled.
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Marinated lamb tikka cubes, skewered with green pepper, tomato and onion, grilled in the tandoor.
Chicken wings, chicken darjeeling, hussaini kebab, duck tikka, lamb tikka, served with salad and tamarind sauce.
Thai curries with basil leaves, lemon grass, lime leaves, shrimp paste, palm sugar, kaffir lime juice and coconut milk. Mild unless you request chilli-hot.
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Thai curries with basil leaves, lemon grass, lime leaves, shrimp paste, palm sugar, kaffir lime juice and coconut milk. Mild unless you request chilli-hot.
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Thai curries with basil leaves, lemon grass, lime leaves, shrimp paste, palm sugar, kaffir lime juice and coconut milk. Mild unless you request chilli-hot.
Thai curries with basil leaves, lemon grass, lime leaves, shrimp paste, palm sugar, kaffir lime juice and coconut milk. Mild unless you request chilli-hot.
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Thai curries with basil leaves, lemon grass, lime leaves, shrimp paste, palm sugar, kaffir lime juice and coconut milk. Mild unless you request chilli-hot.
Thai curries with basil leaves, lemon grass, lime leaves, shrimp paste, palm sugar, kaffir lime juice and coconut milk. Mild unless you request chilli-hot.
Potato and cauliflower curry.
Okra, also called 'ladies fingers'.
Hot and spicy curried potato with onions and tomato.
Aubergine (eggplant) curried with onions.
Chickpea with onions and lemon.
Peas with chunks of home-made Indian cheese Madras.
Savoury spinach and fenugreek.
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Mushroom curry.
Spinach with chunks of home-made Indian cheese.
A tasty, spicy dish with an assortment of lentils, with Tarka (crispy, fried onion and garlic) added as a garnish.
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.
Ordering for a group in a village usually means someone gives in. Here nobody has to.
Thai green and red curries. Tandoor grills and tikka. Seafood specials from the fish and prawn curries. Twenty-eight main curries — balti, bhoona, dopiaza, jalfrezi, korma, naga and tikka masala among them, plus badam pasanda gosht. And a Parsee section you won't find anywhere else nearby.
One kitchen, one ticket, one delivery — everything arrives together and still hot.
Parsee cooking came to India with Zoroastrian refugees from Persia, and it tastes like it — sweet, sour and hot at the same time, built on tamarind, jaggery and dried fruit rather than cream.
Dhansak is the dish most people know: lentils and meat, slow cooked, with a sour edge cutting through the richness. Most curry-house versions sweeten it and leave the sourness out — ours doesn't. Patia brings the sweet-sour-hot balance further forward and is rarer still; we serve it with prawn.
If you've only had curry-house dhansak, the Parsee version is a different dish. Available with chicken, lamb, prawn or king prawn.
Outside our Liss delivery zone? One of these might reach you instead.
A Parsee dish of lentils slow-cooked with meat, balanced sweet, sour and hot with tamarind and jaggery. Traditionally lamb or mutton; we also serve it with chicken, prawn and king prawn.
Most UK versions sweeten it heavily and drop the sourness. Parsee dhansak keeps the sour tamarind edge against the richness of the lentils — that contrast is the point of the dish.
Another Parsee curry, sweet-sour-hot, thicker than dhansak and sharper. We serve it with prawn. Very few takeaways in Hampshire carry it.
Yes — Thai red and green curries, cooked in the same kitchen and delivered on the same order as everything else.
Yes — one kitchen, one order, everything arrives together.
Yes, both — free delivery over £20.
Seven days a week, 5:00pm to 10:30pm.
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We deliver across:
Rural GU33 addresses are the ones most often refused by takeaway delivery. They're standard for us — same free delivery over £20, seven days a week.
The biryani range customers in GU33 come back to most.
Basmati rice cooked with vegetables, saffron and aromatic spices, served with a vegetable curry sauce.
Basmati rice cooked with chicken, saffron and aromatic spices, served with a vegetable curry sauce.
Basmati rice cooked with lamb, saffron and aromatic spices, served with a vegetable curry sauce.
Basmati rice cooked with prawns, saffron and aromatic spices, served with a vegetable curry sauce.
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Customer ratings
4.5 out of 5
Based on 213 ratings from customers in Liss
