Duke of Delhi is an Indian and Bangladeshi restaurant on Ipswich Road in Saxlingham Thorpe, near Norwich. It has served Saxlingham, Nethergate and the surrounding area for many years, combining an inviting dining room with a collection service for meals prepared to order.
The kitchen uses fresh herbs and spices with locally sourced produce to build traditional and regional dishes. Tandoori cooking, familiar curries and house recipes give diners a broad choice of flavours and heat levels rather than limiting the menu to a small group of standards.
Seafood is an important part of the selection, with sea bass, salmon and other fish dishes alongside several duck specialities. An extensive vegetarian section and vegetable side dishes make it practical to assemble a varied meat free meal with rice and breads.
The restaurant suits both a relaxed local dinner and a takeaway collected for home, while the range encourages groups to share starters and compare several mains. Guests with allergies should discuss the current recipes with staff because nuts, dairy, gluten and other allergens may be present in the kitchen.
Address: Ipswich Road, Saxlingham Thorpe, Norwich NR15 1UB, England
Duke Of Delhi Menu
Appetizers
Mixed Starter
Chicken tikka, onion bhaji and sheek kebab
Chingri Sizzler
King prawns cooked in garlic, served on a hot sizzler.
Prawns on Puree
Prawns tawa fried with fresh herbs and spices served on puree bread.
King Prawn on Puree
King prawn nicely spiced with deep fried puffy bread
King Prawn Butterfly
Mildly spiced king size bengal prawn coated in golden breadcrumbs & deep fried
Onion Bhaji
Sliced onions mixed in a gram flour & deep fried
Vegetable Samosa
Triangular savoury filled with spicy vegetables.
Minced Lamb Samosa
Triangular savoury filled with spicy minced lamb.
Clay Oven (Tandoori)
Starter and main prices shown.
Tandoori Chicken
Marinated chicken on the bone, cooked in tandoori and served on a sizzler with fried onions.
Chicken Tikka
Marinated chicken nicely spiced, cooked in tandoori and served on a sizzler with fried onions.
Lamb Tikka
Marinated lamb nicely spiced, cooked in tandoori and served on a sizzler with fried onions.
Fish Tikka
Succulent pieces of salmon, marinated lightly and cooked in the clay oven.
Shish Kebab
Mince lamb, herbs and spices, cooked in tandoori and served on a sizzler with fried onions.
Mix Platter
A mixture of all tandoori dishes: sheekh kebab, lamb tikka, chicken tikka & tandoori chicken.
Chicken Shashlik
Lightly seasoned spicy chicken cooked in tandoori and served with fried onions and peppers.
Lamb Shashlik
Lightly seasoned spicy fresh lamb cooked in tandoori and served with fried onions and peppers.
King Prawn Shashlik
Large, juicy Mediterranean ocean prawns finely seasoned and barbecued to perfection.
Exclusive Dishes
Jaipuri Chicken
Fairly hot dish, cooked with chef’s special spices, green chilli, tomatoes, garnished with bayleafs.
Goan Salmon Curry
Cooked with cumin seeds, coriander, dried red chillies, turmeric, onion, garlic, tomato with fresh green chillies. Medium to hot dish.
Murgh Masala
Cooked with mince lamb and tandoori chicken off the bone, medium hot.
Jaal Maal
Chicken/Lamb fairly hot curry, cooked with fresh Bangladeshi naga chilli and fresh coriander touched with garlic and ginger.
Achari
Chicken or lamb tikka cooked in tomato, onion, herbs, spices and fresh pickle, made to a thick sauce.
Anarkali
Marinated chicken breast barbecued in the clay oven with deep fried king prawn cooked in tomato based sauce with sliced indian beans to create a spiced medium textured dish.
Pan Fried Sea Bass
Cooked with fresh tomato along with mixed spices and onion, garlic, touch of tamarind to create a unique sauce then garnished & dressed with the pan fried sea bass.
Lamb Shank Bhuna
Medium hot, cooked with touch of fresh garlic, ginger, tomato, green peppers and nicely spiced, finished off with fresh coriander.
Nawabi Jalfreizi
Marinated breast chicken, lamb tikka and jumbo king prawn cooked with ginger, green chillies and pepper. Fairly hot.
Shatkora
This dish can be cooked with chicken or lamb using Bangladeshi citrus cooked with onion, green pepper, tomatoes and fresh garlic and coriander, medium spiced making this a very unique fragrant and light sour tasty dish.
Duck Korai
Lovely succulent duck breast meat, cooked and marinated in the clay oven then cooked with garlic, ginger, onion and peppers, also adding special spices making it medium hot and served on a sizzling korai dish.
Murg Jeera
Chicken flavoured with whole cumin seeds with herbs and spices, served on a sizzling platter, cumin has an earthy aromatic flavour, this ancient spice dates back to the old testament and is said to keep lovers faithful. Medium hot.
Chingri Raja
Whole king prawn marinated and cooked in clay oven then cooked in a lovely chef’s special sauce with onion and peppers then served with garlic and coriander on a sizzling hot platter. Fairly hot.
Biryani Dishes
Dish mixed together with basmati rice, cooked in butter with diced onion, tomato and cucumber. Served with vegetable curry.
Chicken / Lamb Biryani
Chicken / Lamb Tikka Biryani
Prawn Biryani
King Prawn Biryani
Vegetable Biryani
Special Mixed Biryani
Chicken/Lamb/King Prawn
Classic And Popular Dishes
A renowned selection of traditional dishes which are firm favourites across the UK Indian catering scene. Choose your sauce from the list below.
Chicken Curry
Choose your sauce.
Lamb Curry
Choose your sauce.
Prawn Curry
Choose your sauce.
King Prawn Curry
Choose your sauce.
Vegetable Curry
Choose your sauce.
Regional Specialities
Dishes above available with chicken, lamb or prawn unless otherwise stated. Vegetable dishes £10.50 & king prawn dishes £16.50.
Rezala
From Bangladesh. A creamy curry cooked with butter ghee, finely chopped garlic, onions and sliced fresh green chillies (fairly hot).
Pasanda
Marinated lamb or chicken cooked with almond, coconut and fresh cream to give a distinctive mild texture
Karahi
From the Northern frontier, an extra flavoured earthy, slightly hot dish. Served in a sizzling ‘Karahi’.
Naga
Sourced from Bangladesh, this hot chilli pickle is used in the bhuna sauce to give a distinctive flavour (very hot).
Jalfrezi
Popular hill station spicy hot fry with fresh chillies, green pepper, onion and coriander, fairly hot and dry.
Tikka Massala
Originated in the kitchens of the UK. Marinated and cooked in flaming tandoori, then cooked in curry spices with almonds, coconut and fresh cream.
Balti
From the Midlands, UK. A highly spiced, medium-hot dish cooked with fresh onions, tomatoes, peppers, garlic, fresh herbs. Served in the ‘Balti’ dish with naan bread.
Butter Chicken
Pieces of chicken marinated in ginger, garlic and yoghurt, cooked with almond & coconut, served in a mild creamy butter sauce.
Vegetable Sides
Onion Bhaji
Mushroom Bhaji
Saag Aloo
Spinach and potato.
Bombay Aloo
Potato.
Daal Samba
Lentils and vegetables.
Chana Massala
Chickpeas.
Mixed Vegetables
Assorted vegetables in spices.
Cauliflower Bhaji
Cauliflower, onions and spices.
Saag Bhaji
Spinach.
Tarka Daal
Lentils cooked in garlic.
Aloo Gobi
Potato and cauliflower.
Brinjal Bhaji
Aubergine.
Chana Paneer
Chickpeas and cheese.
Motor Paneer
Cheese and peas in spices.
Sag Paneer
Spinach and cheese.
Bindi Bhaji
Okra.
Rice Selection
Boiled Rice
Pilau Rice
Vegetable Rice
Mushroom Rice
Keema Rice
Garlic Rice
Coconut Rice
Special Rice
with peas and egg.
Onion Rice
Egg Rice
Naan Selection
Plain Naan
Cheese Naan
Garlic Naan
Kuilcha Naan
Stuffed with massala vegetables
Keema Naan
Stuffed with minced lamb
Peshwari Naan
(raisin & coconut)
Paratha
Roti
Chapati
Extras
Pickle Tray
per person