Found in the northern parts of Kettering, The Royal Bengal aims to offer culinary creations befitting royalty.
Spearheaded by the 2015 Curry Life Award winning Head Chef, Nesahor Uddin Kutub, the kitchen at The Royal Bengal is bustling with Indian delights.
Established in 1980, The Royal Bengal has been treating curry connoisseurs to marvellous dishes for over 30 years, and now everyone can enjoy the spicy sensations served within at an excellent price when they call in advance with their tastecard.
Begin the feast with one of the fantastic starters, such as the delectable Hasina Kebab, tikka marinated chicken and lamb cooked tandoori style, the scrumptious duck tikka, spiced perfectly for fairly spice tolerant palates, and the irresistible garlic mushroom puree, served on deep fried bread.
The usual cornucopia of curries are available for traditionalists seeking anything from Balti to biryani dishes, yet the specialities of the house are the real stars of the menu. Particularly noteworthy dishes include the tantalising Philip’s Pineapple, available with either chicken or lamb and prepared with powdered almonds, coconut flour and Malibu rum, the wondrous Jimm’s Special Curry, a mixture of chicken and lamb tikka with sheek kebab, named in honour of an old colleague, and the eclectic ensemble that is the Royal Bengal Panch Mishali, a rich blend of king prawns, mushrooms and chicken and lamb tikka in a spicy sauce.
A wealth of veggie friendly options are also served alongside some tamer English dishes, providing something for everyone at The Royal Bengal.