|
Nottingham
Indian restaurant the Curry Lounge has launched a hotly anticipated
new menu to coincide with the start of summer.
Combining
some firm customer favourites, with an exciting blend of new dishes
freshly cooked to order, the menu captures the traditional flavour of
Indian, Punjabi and Kashmiri cuisine.
Amongst
the additions are Sulman Bhanjara, a slow-cooked Punjabi lamb dish
that combines onion and cumin seeds to create an aromatic sauce, and
Murgh Tawa Masala; chicken tikka cooked in a speciality onion gravy,
flavoured with fresh ginger and coriander.
"A
lot of hard work and customer research has gone into developing our
new menu," commented Curry Lounge owner Arfan Razak. "We've
spent a great deal of time perfecting each recipe and sourcing the
right authentic ingredients from local suppliers.
"The
main thing that differentiates our menu is that we don't just stick
to one region. We take the best regional dishes that you would find
in many eateries across India, Pakistan and Kashmir to show customers
that Indian food doesn't just consist of those well-known curries
invented for the Western market.
"The
seasonal menu is refreshed about every six months to make sure there
are plenty of surprises for our regular diners - and as we head
towards summer, there's no better time for a change."
All
of the dishes follow the Curry Lounge's ethos of using authentic
herbs and spices, free-range meat, allergy-friendly ingredients and
lighter cooking oils, to create a more traditional, yet healthy
balanced meal.
To
view the new menu and to book a table reservation, visit www.currylounge.co.uk.
top |
