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General Bilimoria's Canteen - Bexhill is an Indian restaurant listed within the GBC marketplace, offering a complete menu of freshly prepared dishes inspired by traditional and regional Indian cuisine.
Have allergies or dietary requirements? Call us or WhatsApp +44 7826 166539 before ordering.
Balti sauce is based on garlic and onions, with turmeric and garam massalla, among other spices.
Balti sauce is based on garlic and onions, with turmeric and garam massalla, among other spices.
Balti sauce is based on garlic and onions, with turmeric and garam massalla, among other spices.Allergens Info: Crustaceans
Balti sauce is based on garlic and onions, with turmeric and garam massalla, among other spices.Allergens Info: Crustaceans
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On all orders
20-40 mins
Delivery time
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Different style of cooking with seafood, tandoori king prawn, salmon and fish kofta, a good texture, served with mixed olives, sweet chilli sauce and salad. Pescatarians must try!Allergens Info: Fish, Crustaceans
Chopped squid cooked with red wine in a slightly spicy tangy tomato sauce, served in a puri with salad. Seafood lovers must try.Allergens Info: Fish
Prawns served on puri, zingingly medium spiced drizzled with Lebu dressing and served with crispy salad. (Lebu is an Indian lemon which has a very strong fragrance). One of my favourite starters.Allergens Info: Crustaceans
Try something different with all meats! Tandoori Chicken, sheek kebab, meat samosa and chicken tikka served with salad and tomato chutney.
This starter is very colourful and popular. Three different types of marinated chicken (Hariyali, Malai and Tikka) served with salad.
Tandoori chef suggested that shredded lamb in a cucumber boat is a good combination accompanied with aloo chutney on top - worth trying!
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Onion bhaji, vegetable samosa and vegetable kofta accompanied by potatoe croquetas. It is a perfect dish to serve for vegetarians and vegans.
Aloo chaat is a popular north Indian street snack. It is basically made from using potatoes in different ways such as chutneys, and mixing with chickpeas. Flexitarians must try!
Aromatic and popular, think of it as a paella. You can have the Biryani with any type of combination that suits your appetite.
Aromatic and popular, think of it as a paella. You can have the Biryani with any type of combination that suits your appetite.
Aromatic and popular, think of it as a paella. You can have the Biryani with any type of combination that suits your appetite.Allergens Info: Crustaceans
Aromatic and popular, think of it as a paella. You can have the Biryani with any type of combination that suits your appetite.Allergens Info: Crustaceans
Fragrant basmati rice cooked with aromatic spices.
Basmati rice prepared with chef's special ingredients and spices.
Basmati rice cooked with coconut for a rich and mildly sweet flavour.
Basmati rice stir-fried with fresh mushrooms and spices.
Steamed basmati rice.
Traditional naan bread topped with fresh garlic.
Sweet naan stuffed with coconut, almonds and raisins.
Naan bread stuffed with spiced minced meat.
Soft naan bread filled with melted cheese.
Traditional wholemeal flatbread.
Layered pan-fried Indian flatbread.
Layered flatbread stuffed with chef's special filling.
Traditional wholemeal Indian flatbread.
Balti sauce is based on garlic and onions, with turmeric and garam massalla, among other spices.
Balti sauce is based on garlic and onions, with turmeric and garam massalla, among other spices.
Balti sauce is based on garlic and onions, with turmeric and garam massalla, among other spices.Allergens Info: Crustaceans
Balti sauce is based on garlic and onions, with turmeric and garam massalla, among other spices.Allergens Info: Crustaceans
This is a tamarind dish. We prepare this dish with sliced tandoori chicken cooked in ginger, coriander, spring onions, in a fairly spicy tarka sauce. My personal view of this dish is that it is full of aroma. Served in a stainless steel cloche dome.
Spatchcock chicken cooked in the tandoori and then sliced for making the curry. Tomatoes lend colour and a tangy flavour, topped with chives.
This dish is popular due to its sizzling effect when served on a hot dish. Chicken slices marinated in jeera with chopped ginger and garlic added with peppers and onions. This dish is a dinner party hit.
Jhalfrezi is popular in Indian menus. Our version is medium spiced, lip-smacking taste and combines a rich tomato taste with delectable flavours of red wine.
A sweet and sour dish, comes from the Bengal area for lamb/chicken with onions, fairly hot with green chillies topped with jeera. We have teamed up to give you a meal that will hit the spot.
A sweet and sour dish, comes from the Bengal area for lamb/chicken with onions, fairly hot with green chillies topped with jeera. We have teamed up to give you a meal that will hit the spot.
Cubes of chicken in a bhuna sauce with a hint of mint topped with aloo chutney. My grandmother used to make this meal and if you are like me, you may find yourself wanting to lick the plate!
Chunks of beef, lamb or chicken � seafood � added squash cooked in achari. Achari is a type of curry made in Punjab by using coarse pickles. A little family history: my granddad in 1965 bought kodu from Calcutta because he could not find any in Whitechapel.
This dish has become popular from Rick Stein�s Far Eastern Odyssey. Beef is cooked with Shatkora to provide a spicy tangy taste. Shatkora is native to Bangladesh and it is used for its fragrance and citrus flavour.
This sweet and sour recipe originated from Goa. The Shakuti sauce is made by cooking cardamom, cinnamon and molasses together. I strongly suggest that you give this dish a try!
Middle Eastern inspired minted lamb dish with beans. My grandmother passed this recipe to my mother and aunts and I use it here. As you can imagine, it is super tasty.
The combination of duck and bamboo in this dish blends really well with the bhuna sauce. As you can see I am trying to have a Pan-Asian feel to this meal. Bamboo is tasty but does not get a lot of mention.
This sweet and sour recipe originated from Goa. The Shakuti sauce is made by cooking cardamom, cinnamon and molasses together. I strongly suggest that you give this dish a try!
The combination is egg, chicken, lamb and beef, you can have it anyway you like. This is one of my absolute favourites and I finish the whole lot in no time. My mother�s answer to English stew!Allergens Info: Egg
A favorite of the Bengalis. Kalia sauce has a very flavoursome taste; the colour is from ripe vine tomatoes with the addition of vegetables. We made this dish with salmon; traditionally this dish would be made with freshwater fish Rui or Katla, who belong to the carp family.Allergens Info: Fish
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Tandoori king prawns cooked with added seafood in chef's own recipe made from vine tomato sauce and house red wine.Allergens Info: Crustaceans
Radiant heat cooking and hot-air adds to the smokey flavour. Nice and simple for those who are not keen on saucy meals. Mixture of chicken tikka, tandoori chicken, sheek kebab served with grilled onions and peppers.
Shashlik meaning skewered Chicken, grilled together with peppers, onions and tomatoes. This meal is an Indian answer to English barbecue.
The dish Bhuna is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep medium flavours.
All time favourite Curry � tender tandoori cooked with coconut in a creamy sauce.
The dish is made by mixing the meats or seafood in a tomato gravy, rich in butter and cream.Allergens Info: Milk
It is prepared with different types of onions, cooked in the spices and curry. Onions are added at two stages during cooking, hence the name. The dish usually contains meats or seafood, however it can also be prepared in a vegetarian style.
This is another all time traditional favourite � cooked with steam chicken cubes in a coconut and creamy sauce. Without question, it is truly considered as an English meal.
Dhansak is a popular Indian curry made from lentils, flavoured with lebu and tamarind. It is of sweet and sour taste with just enough heat to satisfy you.
Is a thick spicy sauce that includes mixed peppers and Indian green chillis. We have also added lime pickles, onions and tomatoes to enhance the flavour.
From Southern India featuring tomato with coriander, cumin and fenugreek. The dish is hot and spicy, just like the region.
Is hot, sweet and sour, with use of chillies and tamarind. In reality Pathia is based on a blend of tamarind and lime to help the balance and chillies for heat.
Is a spicy red sauce made from tomatoes, cardamom and Kashmiri chillies. Not too spicy, this dish is full of flavour thanks to the cardamom and other spices.
This dish has to be one of my all time favourites and most of you will have heard of it. It is on the hot side with garlic tarka finish which is amazingly pleasant. TRY Lamb or King Prawns or Small Prawns � Garlic lovers, MUST try.
This is a flavoursome curry with a devilish kick! You can have this meal with either meats of your choice or seafood. Naga is the hottest type of chilli in the world and I make my own sauce from home grown Naga.
We agree that Vindalho dish is the hottest one yet people are always up for a challenge even risking having an exploding mouth. Dare to try this dish with any meats or seafood!
This dish can be served using either chicken, lamb, king prawns or prawns with fresh spinach and rainbow chards topped with asparagus. The end result is a colourful, tasty and nutritious meal.
Fresh okra cooked with onions, tomatoes and traditional Indian spices.
Fresh mushrooms cooked with garlic, herbs and spices.
Aubergine cooked with onions, tomatoes and aromatic spices.
Crispy onion fritters made with gram flour and spices.
Yellow lentils cooked with garlic, onions and tempered spices.
Fresh spinach cooked with onions, garlic and Indian spices.
Cauliflower cooked with onions, herbs and traditional spices.
Fresh spinach cooked with Indian cottage cheese and aromatic spices.
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.
Outside our Bexhill delivery zone? One of these might reach you instead.
Yes, all our deliveries are contact-free by default. Our driver will leave the food at your doorstep and notify you upon arrival.
We are busiest on Friday and Saturday evenings between 6:30 PM and 8:30 PM. We recommend ordering early to avoid longer wait times.
We deliver within a 4-mile radius of the Bexhill kitchen.
Absolutely! You can add notes to any item in your basket to request 'Mild', 'Medium', or 'Extra Hot'.
Yes, every kitchen carries a range of vegetarian dishes alongside the meat and seafood menu.
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Customer ratings
4.5 out of 5
Based on 221 ratings from customers in Bexhill
