Some of the best Indian Restaurants and Takeaways in Norfolk
Published date: February 2019
There are an ever-increasing number of Indian restaurants and takeaways in Norfolk, in fact you would be hard-pressed to find a Norfolk town that doesn’t have one. Indian cuisine is no longer synonymous with too many beers on a Friday night, and many once dark and dank restaurants have been replaced by quality establishments serving fine traditional Indian fayre.
Research shows that eating spices such as cinnamon, turmeric, garlic, ginger, cumin and chili have a variety of health benefits and these are found in many Indian dishes. It is thought that spicy food can lower mortality rates, help speed up your metabolism and slow down your appetite. The anti-inflammatory properties of ginger and garlic have been used for centuries to treat a range of conditions such as arthritis, autoimmune disorders, and even headaches and nausea. Capsaicin, an active component of chili peppers, has been shown to slow and destroy cancer cells. Research has also shown that cumin and turmeric have powerful antioxidant and antimicrobial properties and can be used to fight harmful bacteria in the body.
Eating the occasional Indian meal, as part of a healthy and balanced diet, could have some health benefits. However, many Indian dishes favoured by the British public such as korma and masala actually contain few spices and a lot of fat and sugar. Consider asking your waiter to recommend traditional Indian dishes when you next dine out, these are sure to contain less sugar and fat and will probably have a higher spice content. Whatever your preference, mild, medium or highly spiced, you will find a great variety of delicious Indian restaurants and takeaways from which to choose in Norfolk. Here are a few of the best, according to Trip Advisor and other research undertaken.
Have you got a favourite Indian restaurant or takeaway in Norfolk that isn’t listed? Let us know.
Dhaba at Fifteen
15 Magdalen Street, Norwich, Norfolk, NR3 1LE
Tel: 01603 618701
The Merchants of Spice
30-32 Colegate, Norwich, Norfolk, NR3 1BG
Tel: 01603 660128
8-10 Wensum Street, Norwich, Norfolk, NR3 1HR
Tel: 01603 766602
2a Opie Street, Norwich, Norfolk, NR1 3DN
Tel: 01603 662016
Tamarind Fine Indian Dining
Woodbastwick Road, Blofield, Norwich, Norfolk, NR13 4AB
Tel: 01603 716622
Spice of India
2 Holt Road, Horsford, Norwich, Norfolk, NR10 3DD
Tel: 01603 891891
13A Mundesley Road, North Walsham, Norfolk, NR28 0DA
Tel: 01692 500119
Duke of Delhi
The Mill Inn, Ipswich Road, Norwich, Norfolk, NR15 1UB
Tel: 01508 470086
New Red Mango Indian Restaurant
2 Boundary Road, Norwich, Norfolk, NR6 5LA
Tel: 01603 408888
28 High Street, Coltishall, Norwich, Norfolk, NR12 7AA
Tel: 01603 266133
Rani’s Indian Dining
Norwich Road, Dereham, Norfolk, NR19 1RP
Tel: 01362 692515
50 Back Lane, Wymondham, Norfolk, NR18 0LB
Tel: 01953 600604
Indian on the Cliff
2 Brook Street, Cromer, Norfolk, NR27 9EY
Tel: 01263 514286
7 Church Street, Sheringham, Norfolk, NR26 8QR
Tel: 01263 824500
17 St Giles’ Lane, Thetford, Norfolk, IP24 2AE
Tel: 01842 762000
12 Lowestoft Road, Gorleston-on-Sea, Great Yarmouth, Norfolk, NR31 6LY
Tel: 01493 442121
Spicy Carrot and Ginger Soup Recipe
Although not a traditional Indian recipe, this Spicy Carrot and Ginger Soup contains a good helping of warming spices that are present in many Indian dishes, such as fresh ginger, turmeric, cumin and garlic. This aromatic and flavoursome soup can be made in advance and stored in a refrigerator for up to 3 days. Serve with some crusty rolls or warmed naan bread. The perfect winter warmer soup with an Indian twist, containing many ingredients that have proven health benefits.
Prep time: 20 minutes
Cook time: 30 minutes
- 1 tbsp vegetable oil
- 2 medium onions, sliced
- 3 cloves garlic, sliced
- 2 tbsp fresh ginger, grated
- 1tsp ground turmeric
- ½ tsp ground nutmeg
- ½ tsp ground cumin
- 1 litre vegetable stock
- 500g carrots, chopped
- 400g can cannellini beans
- 4 tbsp sliced almonds (skin on)
- 1tbsp fresh coriander, roughly chopped
- Salt and freshly ground black pepper
In a large pan, heat the oil and tip in the onions, garlic and ginger and cook gently for around 5 minutes. Stir in the turmeric, nutmeg and cumin and cook for a further 2 minutes.
Add the stock, carrots, beans (and their liquid) and bring to the boil. Turn down the heat and simmer for 20 minutes. Season to taste with salt and freshly ground black pepper.
Blitz the soup until smooth. Serve topped with the finely sliced almonds and fresh coriander. This soup is suitable for vegetarians and vegans and those following a gluten and wheat free diet (just make sure the vegetable stock cube is suitable and the accompaniment).