THE ROYAL BENGAL
With The Royal Bengal in its fifth decade of serving authentic Indian Cuisine, it is the longest established Indian restaurant in Northampton, it has a longstanding reputation for serving exceptional cuisine and is situated in the heart of town on Bridge Street.
Monday - Thursday: 6.00pm to 11.30pm
Friday & Saturday: 6.00pm to 12.30am
Sunday: 12noon to 2pm & 6pm to 11pm
Abdul Rohim opened The Royal Bengal in 1975 opposite its current location, making it the town's longest established Indian restaurant. The Royal Bengal has stood the test of time by catering for customers and their families over three decades. In a fiercely competitive market, the family-run restaurant has adapted to 40 years of changes, yet is always welcoming new customers to try its traditional Indian food.
Following the early success of his restaurant, in 1983, Abdul moved across the road to the restaurant’s current location. The team have enjoyed great success with an ever growing reputation. Abdul continues as the executive chef at the Royal Bengal, whilst running the business alongside his son Mohammed Ahmin. Over the years, the family has expanded its catering talent and are co-owners of The Four Pillars restaurant in Olney as well as The Dhaka Dynasty restaurant in Coventry.
The secret of The Royal Bengal's success? Mr. Ahmin said; "In Northamptonshire, our strategy has been to move forward with the times, while at the same time keeping to what we know. At the Royal Bengal we have a traditional menu and surroundings and that has worked successfully for 40 years."
The Royal Bengal today has a modern, light, bright and contemporary look but is classically decorated with painted panels on every wall instilling the spirit of Bengal.
Customers will find that they will be eating dishes created using the very freshest of ingredients and beautiful blends of herbs and spices. A number of the dishes are exclusive to the restaurant including the best selling traditional South Indian dish of Hyderabadi Murgh Ghazala – a semi-dry preparation of chicken cooked in garlic, coriander and chillies with cumin and curry leaves. The Chef’s recommendations include the beautiful Butter Chicken (chicken breast fried in butter and cooked in a creamy sauce flavoured with almonds and coconut.)