Indian Takeaway
Indian Takeaway in Brussels. Practical information, direct contact and enquiries in one click.
Real spice, freshly ground every morning
The kitchen serves North Indian and Punjabi favourites alongside a handful of regional specials, with masalas freshly ground each morning and the tandoor lit at 11am sharp. Lamb is slow-braised for four hours, paneer comes in daily from a local Indian dairy, and the kheer is finished by hand.
Order online or by phone for collection in twenty minutes, or use the in-house delivery within three miles. Family combos and party platters can be pre-ordered for the weekend, and we always keep a vegan and a gluten-free option live on the menu.
Opening Hours
Curry House Classics, Done Properly
Slow-cooked curries, hand-rolled breads, tandoori grills and a few regional specials worth a detour.
Yoghurt-marinated chicken tikka simmered in tomato, cream and fenugreek — a UK favourite, made the way Birmingham would recognise.
Boned lamb shoulder braised four hours with Kashmiri chillies, ginger and a touch of yogurt — the gravy clings to the rice.
Lamb seekh, chicken tikka, lamb chop and a tandoori king prawn from the same charcoal oven, with mint chutney and lemon.
Locally made paneer in a rich tomato-cashew gravy, finished with butter and kasuri methi — vegetarian comfort food at its most classic.
Two curries, a tandoori grill, four naans, two rices, a lentil dal and a side of mango chutney — enough for a generous Friday-night dinner for four.
Channa masala, vegetable curry, dal tadka, basmati rice, salad, papad and chapati — entirely plant-based, no dairy ghee.
Our Prices
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« A proper curry remembers where it came from. »
Our Work
What Our Clients Say
"We have ordered every Friday for two years and never had a reheated curry. The lamb actually tastes like lamb."
"Most curry houses do one bored vegan dish. Here the channa masala is the star and the chana is properly cooked, not from a tin."
"I am Punjabi and I miss my mum's food. Their saag paneer is the closest I have eaten in this city. The naan is the right kind of charred."
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