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Sangreela’s contemporary good looks are softened by light colours, & it wears the quality of its cooking proudly on its sleeve – chicken is free-range, lamb comes from Northumberland, seafood
from Scotland. The menu may have its full quota of Anglo-Indian 'old favourites' including tandoori prawns, rogan josh, chicken jalfrezi & vegetable biryani, but adventurous diners have a
chance to branch out from the usual curry-house staples. Regional dishes from the Punjab, Hyderabad, Bengal & Assam offer an alternative spice profile, as well as some unusual ingredients
including shatkora (a citrus fruit). Tempting offerings could range from shoul denga (freshwater fish cooked with channa dhal & Indian red spinach) to beef pista milaan (with a creamy pistachio
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