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Curry Tuesday & Wednesday
The World of Curry’s at Bel Royal





Our popular Curry Tuesday & Wednesday’s offer various world curries, we explain their origin and how they are made, you can have a sample of each one or have a main portion - please see a sample of our first nights offerings below:


Also available for takeaway (10% discount) – Although we make all our curry’s from scratch you can freeze them and reheat them when you like, with our easy to follow steps (without all the additives and preservatives from supermarkets).

SriLankan King Prawn curry with roasted spices
This recipe shows influence of neighbouring countries of south India with the use of ground Cumin and Coriander and also Thailand and Malaysia in the fusion form of Pandanus leaves and lemon grass to give a rich but also aromatic taste.

Duck Confit Vindaloo (Portuguese / Goan)
We think of Vindaloo to mean hot hot hot, But looking back though history we see this dish is of Portuguese origin, Vinho (wine) and alhos (garlic), the use of white wine vinegar or cider vinegar is now used, but infact was the sour turned wine off the Portuguese vessels, over the rough water some of the wine turned from a good wine to a good preservative.

Once considered to be a great Goan wedding dish for its preservation qualities so it could be enjoyed for days after. The heat of this dish is hardly its chief characteristic but combination of spice and sours.

North African Lamb Tagine
This recipe also takes influence of cumin and coriander from India but then adds an Arabic fusion in the form of dried fruits and almonds, cinnamon and aniseed.

The Arab world traded with India for many years and in doing so layered on Persian techniques of its food to merge with Indian cuisine this would eventually be called Moghlai cuisine named after the grandest Muslim dynasty, the Moghuls

3 Individual bowls served with Chapatti,
Cardamom and cinnamon pilaf rice

£9.95 Two Courses
£12.50 Three Courses