South Indian cuisine is rice based. Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt).
Their rice preparations are also masterpieces like biryani from Hyderabad, lemon rice and rice seasoned with coconut, peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds. seasoning, nutritional balance, fragrance, taste, and visual appeal.
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts. The Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like chapathis. rotis, phulkas, puris and naan.
North Indian cooking features the use of the “tawa” (griddle) for baking flat breads like roti and paratha, and “tandoor” (a large and cylindrical charcoal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes.
Right next to the famous Aintree Grand National. The restaurant is located in easy accessible location.
We are open Tuesday's to Sunday. Serving freshly prepared and delicious meals.
Parking spots are available in Queens Pub Aintree
The restaurant hosts a variety of organised events and special banquets, parties, holiday parties, etc.
Mon: 12:00 – 23:00
Tue – Fri: 12:00-23:00
Sun: 12:00 – 23:00