Bigger, Better, Cosier.

Established in 1986, the Curry Garden at 10 High Street, Ringwood is a welcoming family owned Indian and Bangladeshi Restaurant, serving the town of Ringwood for over 20 years.

Mr Feroze Khan, executive chef and proprietor, gained extensive catering experience before opening the Curry Garden in 1986.  Mr Khan’s two sons, Jay and Humayun, have worked with their father from their early teens, starting with washing dishes and preparing vegetables to now being the driving force behind their ever improving popular restaurant, with its strong reputation for serving authentic cuisine to the highest standard.  The family use produce from reputable suppliers only. No artificial flavour enhancers are used and ingredients, such as chicken, are locally sourced and the highest ‘gold’ quality.

In line with their dedication to improve the Curry Garden, the family have invested over £120,000 to increase the seating from 46 to 85.  Although this is at a time when many businesses are cutting costs and standards, the

owners are determined to maintain, even improve, their customers’ experience.  Even during these “credit crunch” times the Curry Garden was regularly turning custom away due to lack of space.

The new extension enhances the Curry Garden’s reputation as “A fun, lively Indian and Bangladeshi Restaurant, with traditional values, serving excellent food at sensible prices in a cheerful atmosphere, surrounded by ever helpful staff”.  In addition to the “bigger and better” philosophy the Curry Garden is also “cosier” with new booth seating within the original Grade II listed restaurant.  The extended part of the restaurant is ideal for large groups and private parties.

The Curry Garden continues to provide a menu that is extensive, varied and innovative, there’s something for everyone, including a wealth of choice for vegetarians and fish lovers alike. Bangladeshi cuisine also features on the menu, unusual in that relatively few restaurants offer it. Bangladeshi food is aromatic with combinations of fish, fruit and vegetables, including papaya, butternut squash and different types of pumpkin, which add substance to sauces and subtlety to flavours.

A particular favourite on the menu is Shundar Mas, in translation ‘the beautiful fish’, which is filleted and marinated salmon, slowly cooked in their charcoal-fired clay tandoori oven and served on a skillet with onions, red and green peppers, tomatoes and a twist of lime, with salad and lemon rice.

Take-away orders and reservations can be placed on-line at www.currygarden.com or telephone 01425 475075.