Fine Indian dining since 1993

Your favourite authentic Indian Restaurant

1585 London Road, Leigh-on-Sea SS9 2SG

see Map below for directions

Dine-in Reservations & Take Away Orders:  01702 470 443  or 01702 470 473  


History

The Mughal Empire 1483 - 1757

The Mughal Dynasty in over 300 years of rule certainly formed an important empire that brought one of the greatest epochs of Indian Sarenic architecture exemplified by the creation of the Taj Mahal. Mughal art is found in music, illuminated manuscripts, decorative inlay work, painted glassware, carpets of distinctive design, and most importantly, the Mughals certainly left their mark on Indian cuisine which still finds echoes in many of the finer dishes of the north to this day.


Indian Cooking

Outside India, Indian cooking is often dismissed in one word - curry - but the real glory and challenge of Indian cooking with its bewildering and very sophisticated different styles, techniques and selection, lies in obtaining the ‘right’ combination of the many spices which go to create the flavour called ‘curry’ and which we of the “Mughal Dynasty” guarantee to dispel forever the myth that all Indian food is a series of monotonous yellow-colour ‘curries’.

Indian cooking has been influenced over the centuries by history, geography and religion. Indian cooking can be roughly divided into north and south (with some deviation along the coastline). In the north, over the centuries, waves of conquerors have come and gone, each leaving their influence on the architecture, the arts, the culture and the food

History - The man who opened Britain's first curry house, nearly 200 years ago

Sake Dean Mahomed


Diners tucking into beef madras in the country's curry houses tonight may not appreciate their debt to one Sake Dean Mahomed. Almost 200 years before the Indian restaurant became a fixture on the British high street, Mahomed, a Muslim soldier, founded the first curry establishment in Britain, the Hindoostane Coffee House in Portman Square, London. It gave the gentry of Georgian England their first taste of spicy dishes.

Two centuries later, the British are still in love with dishes flavoured with cumin, coriander, ginger, fenugreek, cayenne pepper and caraway. We spend an extraordinary £2.5bn in Indian restaurants every year.

Around 80 per cent of "Indian" restaurants are actually owned by Bangladeshis, and their cuisine derives not just from India but Pakistan, Bangladesh, Nepal and Sri Lanka. And curry describes not just one dish, but a meal and the cooking of an entire subcontinent.

Increasingly, we eat curries not just in restaurants but in our own living rooms; in takeaways; from supermarkets and, on occasion, those that we have rustled up ourselves having roasted the spices and mashed them in a pestle and mortar. But it is the Indian restaurant that captures the imagination - and in particular the remarkable story of how an immigrant cuisine conquered an indigenous food in just decades.

By 1939, there were six Indian restaurants in Britain, but Indians arriving to help with the rebuilding of London after the Blitz sowed the seeds of our obsession. Initially migrant workers established cafés and canteens for their own communities, but enterprising Bangladeshis soon began to open restaurants for the natives. They catered to what they thought the British wanted: waiters in dinner jackets, red flock wallpaper and crisp white table linen.


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