In celebration of National Curry Week the chefs at Cliveden are whipping up a different speciality curry dish each day.

Cliveden started National Curry Week in style on Monday with a starter of mini Indian selection (vegetable pakora, onion bhaji, vegetable samosa & aloo tikka) followed by a main course of slow cooked lamb & mango curry with pilau rice.









Tuesday’s taste sensation was a red lentil dahl with spinach, served with basmati rice!














Check back in later this week to see what else the team serve up!