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4500 miles from delhi voucher


Why not treat yourself, your partner or a friend.
Ajwaini King Prawn is an Indian food that is exclusive appetizer cute thank you gift ideas to give you a tantalizing taste sensation.
Its delicious and grand prize ticket tangy flavor would incite your taste buds to the fullest.I am not sure Frances.They are too toothsome to miss.Bristols biggest spice lovers can all agree: 4500 Miles from Delhi on Colston Avenue is leading the charge in the citys competitive dining scene.It is specially cooked by marinating the King prawns in a mixture of caraway(ajwain) and garlic flavored spices, and char-grilled in tandoor.The menu at 4500 Miles from Delhi in the city centre is expansive, and includes everything from vegetarian delights like tarka daal and jeera aloo, to meaty grilled dishes like Adraki lamb chops, chicken malai tikka and the lamb fillet kebab.Book ahead for an enchanting dining experience at Bristols 4500 Miles from Delhi!Food was pretty good.Its toothsome savour is liked by one and all.It is one of the most lip smacking dish of India and is a hot favorite of many food lovers.Its appetizing savour gives you a wonderful dining experience.It is a delicacy of highest order to satiate your cravings.




Delete Confirm Cancel, helpful answer 0, votes, not as helpful.Hailed as the fire and spice of India.Our chooza makhani is an extremely appealing dish which would titillate your taste buds for sure.Tandoori chicken is an Indian food which can be a perfect starter for stimulating your tongue and its trace would leave you pine for more delectable bit of food.Our accomplished chefs cook the finest and distinctive Delhi flavored Indian food laced with the exquisite aromatic seasonings to give you an everlasting and luscious sensation.Garlic chilli king prawns is a South Indian food from Cochin.

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With both of their restaurants in Oxford and Bristol using the new online voucher offers they have certainly been a huge hit with their regulars customers offering great savings on food and drink. .


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