There’s nothing quite like a proper good, well-spiced curry packed with flavour, and as the temperature starts to drop we look to warming dishes like curries to cheer us up inside and out. So delicious and flavoursome, we could just keep eating the spicy dish- but what if it was possible to enjoy unlimited curry? Well, Zouk Tea Bar & Grill has made those dreams a reality this month with a bottomless curry offering.
We’re all familiar with the classic weekend pastime of bottomless brunch, but now the popular Indian halal restaurant in Manchester is offering bottomless curry. During National Curry Week, Zouk will be serving up an absolute feast for the eyes and senses, making this autumn a whole lot more bearable and enough to entice us out of hibernation.
Available from Monday 7th October to Friday 11th October, from 12pm to midnight, guests at Zouk Tea Bar & Grill will be able to tuck into as much curry as they can eat (with four curries to choose from each day including vegan, vegetarian, lamb or chicken) alongside bottomless samosas, naan breads and rice. And all of this can be enjoyed for just £25 per person! Plus, every day they’ll giving away 100 bottles of Cobra (330ml) or soft drink (orange juice, Coke or Diet Coke) on a first-come, first-serve basis.
And it’s not the first time that Zouk has created some hot offerings, with the restaurant on Chester Street producing the city’s hottest curry using Carolina Reaper chillies, which score a whopping 2,200,000 on the Scoville scale.
Bottomless curry menu at Zouk
Monday
Chicken Karahi
A speciality from the Northwest region of Pakistan. Tender pieces of chicken cooking in a sizzling wok over hot flames with tomatoes, crushed peppercorns, cumin, ginger and garlic.
Lamb & Potatoes
Tender chunks of lamb cooked with new potatoes, yoghurt, tomatoes and garlic.
Mutter Paneer (V)
Indian Paneer cheese with new potatoes, yoghurt, tomatoes and garlic.
Chole Masala (VG)
From Deli to the Punjab, this authentic channa masala is a tasty street food classic.
Tuesday
Chicken Jalfrezi
Chicken fillet cooked with capsicum, onions & eggs in a thick spicy sauce.
Lamb & Spinach Karahi
A speciality from the Northwest region of Pakistan. Tender pieces of lamb cooking in a sizzling wok over hot flames with spinach, tomatoes, crushed peppercorns, cumin, ginger and garlic.
Tarka Dall (V)
Channa and mung lentils cooked in a spicy sauce.
Gobi Manchurian (VG)
Spicy cauliflower pakoras sauteed in a spicy sauce with peppers and onions.
Wednesday
Chicken & Spinach
A beautifully flavoured dish with chicken pieces cooked in spinach, fenugreek, ginger and fresh cream.
Lamb Rogan Josh
A speciality from Jammu and Kashmir, with chillies and juicy tomatoes.
Tarka Dall (V)
Channa and mung lentils cooked in a spicy sauce.
Mili Juli Sabzi (VG)
Fresh vegetables fused together with herbs and spices.
Thursday
Chicken Tikka Masala
Classic chicken tikka masala. Chicken pieces marinated in yoghurt tossed inside a balti of garlic and ginger.
Keema & Peas
Minced lamb curry with peas in a spicy tomato masala.
Dall Makhani (V)
Black lentils in a smooth and creamy sauce.
Palak Aloo (VG)
Spinach leaf and fenugreek cooked with new potatoes and coriander.
Friday
Chicken Handi
Punjabi style chicken curry slowly cooked over burning flames with tomatoes, onions, garlic and Zouk’s special garam masala.
Lamb Handi
Punjabi-style lamb curry slowly cooked over burning flames with tomatoes, onions, garlic and Zouk’s special garam masala.
Bengan Masala (V)
Aubergine cooked to perfection in a masala of aromatic mixed herbs.
Bindi (VG)
Traditional Punjabi dish of Okra cooked with onions, tomatoes and spices.
The bottomless curry offering will be available at Zouk Tea Bar & Grill from October 7-11, from 12pm to midnight. Tables are for 90 minutes per booking. Places are limited, so book your table here.
Zouk Tea Bar & Grill, Unit 5, Chester Street, M1 5QS.