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Most Indian takeaways cook one style. Our Beaconsfield kitchen cooks six — Hyderabadi biryani, Goan curries built on coconut and green herbs, a Tamil-style Lamb Chattinad, a slow-roasted Punjabi Nihari, a fiery Bengali chicken curry and a Rajasthani lamb in Kashmiri chilli. Alongside that, fourteen tandoori specialities off the charcoal and twenty-four vegetable main dishes. Delivering across Beaconsfield, Holtspur, Knotty Green and Seer Green.
Free delivery over £40 · typically 20-40 minutes
Have allergies or dietary requirements? Call us or WhatsApp +44 7826 166539 before ordering.
Mumbai spiced chicken cooked with basmati rice and served with a mixed vegetable curry.
Exotic Indian dish, marinated in herbs and spices, roasted in the oven, served with masala sauce.
Chicken breast in mint, coriander, celery and spices, barbecued with peppercorn, onion, ginger and creamy sauce.
Delicately spiced lamb chops roasted on skewers in the tandoor.
Free Delivery
On all orders
20-40 mins
Delivery time
Succulent chicken breast pieces in a rich black pepper and yoghurt marinade.
Buttered fried chicken wings with spicy sauce.
Triangular pastry filled with chicken and fresh spices.
Tender chicken cubes, cooked with a green chilli sauce, mixed peppers & flavoured with curry leaves and coriander. This is a spicy hot dish.
Triangular pastry filled with spicy minced lamb.
Pistachio encrusted chicken breast tikka marinated with yogurt pista paste.
Chicken marinated with tamarind, chilli, lime and cinnamon.
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Chicken pieces marinated with fresh paprika.
Minced lamb cooked with ginger, garlic and a homemade spice blend.
Crispy squid sauted with onion, chilli and garlic.
Marinated chicken cooked in the tandoor oven.
Juicy tiger prawns served on crispy fried bread with a sweet, hot and sour sauce.
Lamb pieces marinated in warming masala spices with a hint of pineapple, grilled over flame.
Minced lamb with ginger, herbs and spices, grilled on skewers.
Batons of cottage cheese, spiced with sweet and sour sauce and tossed with fresh tomatoes. This is a spicy, hot dish.
Homemade paneer marinated in spiced Indian pickle and grilled in the tandoor.
Served with mango and ginger yoghurt.
Spring vegetables mixed with aromatic herbs and spices bound together with gram flour.
Triangular pastry filled with mixed vegetables.
Smashed samosa topped with chickpeas, chutney, yoghurt, onions and spice.
Mumbai-spiced grilled chicken tikka pieces cooked with basmati rice and served with a mixed vegetable curry.
Mumbai spiced chicken cooked with basmati rice and served with a mixed vegetable curry.
Succulent lamb pieces cooked with basmati rice and served with a mixed vegetable curry.
Scallops, squid and tiger prawns cooked with basmati rice and served with a mixed vegetable curry.
Mumbai spiced vegetables cooked with basmati rice and served with a mixed vegetable curry.
Plain boiled basmati rice.
Naan bread with red chillies.
Basmati rice cooked with egg.
Naan bread laced with freshly chopped garlic cloves.
Stuffed with spiced, minced lamb.
Stuffed with mashed vegetables.
Rice with curry leaf, fenugreek. Master seed.
Basmati rice cooked with mushroom.
Stuffed with almonds.
Basmati grains flavoured with saffron.
Traditional naan bread baked in the tandoor.
The most basic Indian bread made from whole-wheat flour and cooked in the tandoor.
Classic Poppadom.
Very slightly spiced version of our traditional poppadom.
Monkfish in a traditional Goan-style sauce with coconut milk and curry leaves.
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Chicken cooked with minced lamb, almonds and fresh coriander, mixed together with an exotic blend of herbs and spices.
Cooked with extra hot Bengali chilli paste made from an exotic fruit blend.
Tandoori chicken simmered in a mild buttery sauce with tomatoes and cashew nuts.
Minced lamb cooked with green peas mixed with medium hot spices.
Chicken breast in mint, coriander, celery and spices, barbecued with peppercorn, onion, ginger and creamy sauce.
Diced pieces of chicken cooked in a rich tomato and creamy sauce.
Diced chicken breast simmered in fresh turmeric, fenugreek leaves and mild Indian spices. Served in a rich, flavoursome velvety sauce.
Tandoori chicken thigh with ginger tomato sauce.
A tender chop curry inspired by the royal kitchen of Nizam.
Lamb marinated in freshly ground coriander, pepper and red chilli, topped with coconut milk.
Exotic Indian dish, marinated in herbs and spices, roasted in the oven, served with masala sauce.
Medium spiced king prawn curry cooked with garlic, aubergine and Spice Merchant�s own herb blend.
Tiger prawns in mint, coriander, celery and spices, barbecued with peppercorn, onion, ginger and creamy sauce.
Creamy king prawn curry mixed with mustard, coriander and cumin seeds.
King prawns in a rich and creamy sauce with spices.
Tiger prawns grilled in the tandoor with mango, garlic and mild spices. This is a sweet tasting dish.
Grilled chicken in a medium curry with lemon, bullet chilli and garam masala.
Spicy lamb curry served with our Kashmiri chilli sauce.
Tandoori grilled paneer in a ginger, tomato and chilli masala.
Monkfish in a rich tomato and cream-based curry.
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Mild, creamy tomato curry with almond, coconut and fenugreek.
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Tandoori-grilled pieces of chicken with green chilli, onions, mixed spices, and hot.
Spiced monkfish marinated in herbs and spices, roasted in the charcoal tandoor.
Fillets of salmon diced and marinated with dill, fennel, ginger and honey.
Juicy chicken breast chunks soaked in a crushed pepper butter.
Diced chicken marinated in herbs and spices together with peppers, onions and tomatoes, roasted in the tandoor.
Pistachio encrusted chicken breast tikka marinated with yogurt and pista paste.
Chicken marinated in fresh paprika and grilled in the tandoor oven.
Chicken on the bone, marinated to a traditional recipe using yoghurt, ginger, garlic, bay leaves, cloves, cardamom, mace, nutmeg and red chillies.
Diced lamb marinated in a well-rounded masala spice, flavoured with pineapple.
Delicately spiced lamb chops roasted on skewers in the tandoor.
Delicately spiced tiger prawns roasted on skewers in the tandoor.
Tiger prawns marinated in a variety of Indian spices together with peppers and onions.
Diced lamb in warming masala spice and pineapple, grilled over flame.
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Delicately spiced homemade Indian cheese with an assortment of vegetables, roasted in the tandoor.
Grilled paneer with peppers, onions and herbs.
Chicken cooked with tomato, onion, garlic and fresh coriander. This is a medium spiced curry.
Chicken cooked with lentils and a hot sweet and sour tangy sauce. This is a hot curry.
Chicken cooked with green chillies, green pepper, tomato and onions. This is a very hot curry.
Chicken cooked in a spicy sauce with green peppers, ginger, garlic and coriander. This is a medium spiced curry.
Chicken cooked in a creamy sweet coconut smooth sauce. This is a mild spiced curry.
Chicken cooked with red chillies, garlic and fresh coriander. This is a hot curry.
Chicken cooked in an onion and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves and fresh coriander. This is a highly spiced, sweet curry.
Chicken cooked in a spicy tomato sauce with cumin and fresh coriander. This is a medium spiced curry.
Chicken cooked with red chillies, garam masala and garlic. This is a very hot curry.
Black lentil, red kidney beans, butter and cream.
A selection of vegetables and apple, cooked with shredded ginger, garlic, and red and green chillies. This is a very hot curry.
A medium spiced mixed vegetable curry with green pepper, ginger, garlic and coriander.
Mix vegetables, lentils cooked with medium spice hot sweet and sour.
A mix of seasonal vegetables cooked in a creamy sweet coconut smooth sauce. This is a mild spiced curry.
Home-made organic Indian cheese cooked with peppers and onions. This is a medium spiced curry.
Creamy paneer dish prepared with butter, tomatoes, cashews and cream.
Tandoori baked organic paneer, cooked in onion and tomato masala with ground almonds, coconut and a hint of cream.
Tandoori paneer in a buttery sauce with tomato and cashew.
Paneer and peas in a garam masala-spiced sauce.
Spinach cooked with paneer and Indian spices.
Potatoes with warming Indian spices.
Seasonal vegetables in a medium curry sauce.
Stir-fried aubergine with garlic, onion and coriander.
Saut�ed mushrooms with a touch of spice.
Spinach and potato cooked with Indian spices.
Okra saut�ed in spiced oil.
Chickpeas in a rich masala sauce.
Saut�ed cauliflower with spices.
Lentils tempered with roasted garlic and the chef�s special blend.
Slow-cooked lentils and kidney beans with butter and cream.
Tandoor-roasted aubergine mashed with garlic and spices.
Spinach saut�ed with roasted garlic.
Cauliflower and potato with traditional spices.
Potato with cauliflower.
Aubergine slow roasted in the tandoori and mashed with mixed spices and garlic.
Okra (lady�s fingers) saut�ed in mixed spices.
Potatoes cooked in a traditional way.
Aubergine stir-fried with onion, garlic and coriander.
Cauliflower cooked dry with mixed spices.
Chickpeas cooked with masala sauce.
Potatoes cooked with chat masala, crash chili, curry leaves and kadhai sauce.
Black lentil, red kidney beans, butter and cream.
Vegetables cooked in a medium curry sauce.
Saute�d mushrooms.
Paneer with peas.
Spinach and potato.
Spinach with roasted garlic.
Spinach cooked with cheese.
Yellow lentils tempered with garlic, cumin and green chillies.
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.
Most Indian takeaways cook one style. Our Beaconsfield kitchen cooks six. There are Hyderabadi biryanis layered with saffron rice, Goan curries built on coconut and green herbs, a Tamil-style Lamb Chattinad heavy with black pepper, a slow-roasted Punjabi Nihari, a fiercely hot Bengali chicken curry and a Rajasthani lamb in Kashmiri chilli. Each comes from a different part of India and tastes nothing like the others.
Hyderabadi biryani is cooked differently from the biryani most takeaways serve. The rice and the meat are layered raw and sealed together, so the spice goes through the grain rather than sitting on top. We make four — vegetable, chicken, lamb, and a seafood version with scallops, squid and tiger prawns. Each is served with a mixed raita.
Goan green curry is built on mint, coriander and celery rather than tomato, then finished over the grill with peppers. It is fresher and sharper than a standard curry-house sauce. We serve it with chicken breast or with tiger prawns. The Malabar fish curry uses the same Goan-style base with coconut milk and curry leaf, made with monkfish.
Chattinad comes from Tamil Nadu and is built on freshly ground coriander, black pepper and red chilli — pepper-forward rather than chilli-forward. Nihari is the opposite: a slow-roasted Punjabi dish, marinated in herbs and spices and cooked down until the lamb gives way completely. If you only ever order tikka masala, these are the two worth changing for.
Fourteen dishes come straight off the charcoal. Honey-glazed lamb chops, Mahi fish tikka made with monkfish, salmon tikka with dill and fennel, whole tiger prawns, and two paneer shashliks for anyone not eating meat. Tandoori food is cooked dry and fast, so it arrives with the char still on it.
The vegetable section is a full menu in itself — six paneer dishes including makhani, karahi and tikka masala, plus dal makhani, sabzi jalfrezi, sag paneer, mutter paneer and Bombay aloo. All are cooked as main courses in their own right, not scaled-down side dishes.
Outside our Beaconsfield delivery zone? One of these might reach you instead.
A slow-cooked Punjabi lamb dish, marinated in herbs and spices and roasted until the meat falls apart. Rich and deeply spiced rather than sharply hot. Our Beaconsfield kitchen makes a Punjabi Lamb Nihari.
The raw meat and part-cooked rice are layered together and sealed, so they finish cooking in the same pot and the spice runs through the rice rather than coating it. Most takeaway biryanis instead mix a pre-cooked curry into cooked rice, which tastes quite different.
A curry that takes its colour and flavour from mint, coriander and celery rather than tomato or cream — lighter and sharper than a standard curry-house sauce, usually finished over a grill. We make it with chicken breast or tiger prawns.
A style from Tamil Nadu in south India, built on freshly ground black pepper, coriander seed and red chilli. The heat comes mainly from pepper rather than chilli, for a warmer, more aromatic finish. Ours is made with lamb.
We deliver from 5pm every day. Monday to Saturday we take orders until 10:15pm, and on Sunday until 9:15pm.
Halal options are available. Please ask when you place your order and we will confirm what is available that evening.
£40.00, with free delivery above it.
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We deliver from our own Beaconsfield kitchen across HP9, including Holtspur, Knotty Green and Seer Green. Halal options are available — ask when you order.
Hyderabadi biryani and Punjabi Nihari lead the order data.
Mumbai-spiced chicken cooked with basmati rice, served with a mixed vegetable curry.
Lamb marinated in herbs and spices, slow-roasted and served with masala sauce.
Chicken breast in mint, coriander and celery, barbecued with peppercorn and a creamy sauce.
Delicately spiced lamb chops, roasted on skewers in the tandoor.
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Customer ratings
4.9 out of 5
Based on 401 ratings from customers in Beaconsfield
