Our Ethos

Real, authentic Indian cooking is unrecognisable from a lot of the food that is served in most UK High-street curry houses.

The culinary team at Atul's Indian restaurant is headed by father and son duo Atul and Haymant Patel who use their experience to create delicious, authentic, non-westernised Indian food.

Real Indian home cooking is an unknown cuisine and it’s our love for what we Indian’s really eat that has led us to presenting the menus we have today.

Atul, Katen, Haymant, Ranjan Patel & the team

Meet the team & read about our
recruitment ethos here

(Click to view)

Spotlight on:
Chicken (‘Murgh’) Pasanda

A much loved British favourite, Chef Haymant Patel explains the true meaning of ‘Pasanda’.

UK curry houses are renowned for serving a westernised version of the ‘Pasanda’, but here at Atul's Indian we serve the true Pasanda curry.

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‘Pasanda’ is a word variation of the Urdu term ‘pasande’, meaning ‘favourite’.
The dish originates from North India & Pakistan and is commonly served to Mughal emperors.

A key trait of a pasanda is the fact that the meat is flattened. We replicate this in our dish by flattening a chicken breast, rolling it and stuffing it with lightly spiced spinach & sultanas.
A typical High-st curry house usually serves the 'shortcut' version of the pasanda, serving plain, diced pieces of chicken in the same sauce used for a Korma.

Whilst a traditional Pasanda if often served with a onion & tomato based sauce, the Moghul’s of the Indian upper class often preferred thick, creamy sauces made from cashews and coconuts. Of course, these premium ingredients are expensive, hence why they were only consumed by the Indian elite who had the wealth to afford it. It’s this mild, flavoursome sauce which we serve in our Murgh Pasanda.

Don’t like spicy food?
Not a fan of Curries?
Does too much spice leave you
with an upset stomach?

Well, that doesn’t mean you
can’t eat Indian food!

Real, true, authentic Indian Cuisine is not hot and spicy – it’s a western stereotype that it is.

We specialise in serving only non-westernised, traditional Indian food (not Bangladeshi), and our menu includes over 15 dishes suitable for milder palates.

Dishes such as Rogan Lamb Shank, Paneer Lababdar, Raj Railway Lamb and Makhani Masala focus more on flavour & taste rather than heat and spiciness.

Most popular dish: Raj Railway Lamb

Our expert, fluent English-speaking team can confidently advise you on which dishes would suit your palate.

We have converted dozens of people who were previously wary about Indian food into Indian-food eaters. Check out our Restaurant reviews to hear what they think!

Homemade only

A typical High St curry house uses Pataks Tandoori, Balti & Tikka paste (which cannot be found in supermarkets but available exclusively to restaurants from wholesalers only) as a 'short-cut' method to adding spices. They do this to keep costs down.
We believe in using only whole spices and make our own Tikka Marinade, using traditional family recipes.

Pataks is a strictly forbidden ingredient in our kitchens, (even the word is banned!), instead, we make our own pastes from whole spices.

Oily curry put you off?
Ever wondered ‘Why so much oil?

Haymant Patel, Head Chef at Atul's Indian Restaurant gives you the answer & explains why our curries are different.

Oil is used in Indian cooking for two reasons:

  1. Speed: It’s standard practice for a curry kitchen to cook each curry separately to-order and the more oil used, the quicker the ingredients in the pan cook. A typical UK High street curry house uses a lot of oil to speed up the cooking, enabling them to push out orders faster. When dishing up the curry the cook won’t see the amount of oil in the curry, but, by the time it reaches your table or your home the oil has had time to emerge from the curry, creating a non-appetising layer on the surface.
    Here at Atul's Indian, we use very little oil. Our waiting times are usually longer because we attentively cook every curry using the minimum amount of oil. This makes the curries healthier, smoother and enables you to taste layers of spice in the curry.
  1. Taste & Cost: In order to keep prices low and margins high, many restaurants use the minimum amount of spices as possible. Spices are expensive and their use is often skimped in many restaurants who use cheaper combined powders such as ‘curry powder’ (a culmination of basic spice powders) and ‘madras powder’.
    Pataks Tandoori & Balti paste (which cannot be found in supermarkets, but are available exclusively to restaurants from wholesalers only) are also a common items found in a typical curry house pantry. Plenty of oil is then added alongside the oily Pataks paste to enhance the flavour.
    Oil is one ingredient that isn’t broken down by enzymes in your mouth so its use creates a longer-lasting, artificial curry taste in your mouth.
    Here at Atul's Indian, we let the spices do the talking. We have an extensive inventory of whole spices, herbs and home-made condiments which we use in the curries to give them that wow-factor. Owner Atul makes regular trips to cities with Asian communities such as Southall & Wembley, where we can purchase whole spices from Indian spice wholesalers.
    Pataks is a strictly forbidden ingredient in our kitchens, (even the word is banned!), instead, we make our own pastes from whole spices.
    It’s these helpings of whole and ground spices which make our curries special, more authentic and more enjoyable.

So, if you love a curry but have been put off by an oily curry from another restaurant, or, if you’re conscious of your calorific intake, then dine with us at Atul's Indian Restaurant!