Restaurants in Beaconsfield

 

Dinky Biggs Brasserie, 01494 671045, 30 London End, Beaconsfield HP92JH

 

Kings Head Harvester, 01494 673337, London Road, Beaconsfield HP92XD

 

Lemon Tree Ltd, 01494 672182, 3 Warwick Road, Beaconsfield HP92PE

 

Loch Fyne Restaurant, 01494 679960, 70 London End Beaconsfield HP92JD

 

Royal Saracens Head, 01494 674119, London End, Beaconsfield HP92JH

 

White Hart, 01494 671211, Aylesbury End, Beaconsfield HP91LW


Pasanda

Derived from a court dish of the Moghul emperors the pasanda is traditionally made with thinly sliced and marinated lamb fillets.

It is sometimes called lamb badam pasanda because the dish contains ground almonds, the "badam" of the title.

The restaurant pasanda is usually quite mild and contains ground almonds, cardamon pods, puréed tomatoes and cream.
Chinese
Indian Curry

Patia

Like it's more famous cousin, dhansak, patia is a Parsee dish. A traditional Parsee patia is made with fish cooked in a dark vinegar sauce.

The restaurant patia is hot, sweet and sour in equal measure. The restaurant patia grew popular as a starter using prawns ( shrimps) as the main ingredient.

Many restaurants now offer the patia as a main course as well and give you the choice of a prawn, chicken or lamb version. It is usually garnished with fried tomato pieces.


Moghlai

The Moghul dynasty ruled much of the Asian sub-continent for 3 centuries and left behind a fabulous legacy not just in art and architecture but also in sumptuous cuisine.

There is no one Moghul style but the usual restaurant interpretation is rich and creamy.

The curry house Moghlai contains plenty of ginger, ground almonds, yoghurt and cream. Some restaurants offer a Shahi Moghul dish which is garnished with a small omelette flavoured with chopped coriander leaves. Mild to medium.

Pizza


Indian Curry


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