The Last Viceroy opened its doors as the first Indian Restaurant in Bourne End in 1986, proudly presenting the rich flavours of Royal Indian Cuisine.
The Viceroys of India were regal officials appointed by the British Sovereign as charge d’affaires for the British Raj, an entity that today comprises most of India, Pakistan and Bangladesh.
Our cuisine reflects the rich heritage of Royal Indian Cuisine, from its earliest Persian influences through the Royal Courts of the Mughal Emperors, the reign of the Viceroys of India and to present day.
Our food philosophy is driven by a passion to honour that heritage. Our dishes are prepared with the finest ingredients such as Grade I New Zealand lamb, British beef and locally-sourced fresh chicken, all to complement our hand-picked spice selection and our own sauces produced in-house.
With our zeal for excellence, our menu reflects nearly three decades of dishes produced to the highest standards. We’re equally proud to honour special requests.
Welcome to The Last Viceroy
The Last Viceroy opened its doors as the first Indian Restaurant in Bourne End in 1986, proudly presenting the rich flavours of Royal Indian Cuisine.
The Viceroys of India were regal officials appointed by the British Sovereign as charge d’affaires for the British Raj, an entity that today comprises most of India, Pakistan and Bangladesh.
Our cuisine reflects the rich heritage of Royal Indian Cuisine, from its earliest Persian influences through the Royal Courts of the Mughal Emperors, the reign of the Viceroys of India and to present day.
Our food philosophy is driven by a passion to honour that heritage. Our dishes are prepared with the finest ingredients such as Grade I New Zealand lamb, British beef and locally-sourced fresh chicken, all to complement our hand-picked spice selection and our own sauces produced in-house.
With our zeal for excellence, our menu reflects nearly three decades of dishes produced to the highest standards. We’re equally proud to honour special requests.
Welcome to The Last Viceroy
Hover over to explore our menu
Email us at info@thelastviceroy.com
Opening Hours
Monday - Sunday | Noon - 2:30PM & 6PM - 1130PM (including Bank Holidays)
The Last Viceroy Bourne End
74 The Parade
Bourne End
Buckinghamshire
SL8 5SS
01628 531 383
01628 530 798
A grilled trio of chicken tikka, marinated cuts of lamb and seasoned seekh kebab served with crunchy salad, sauce and ground-flour tossed onions.
King prawns sautéed in onions and garlic to produce a contrasting combination of flavours.
Spice-sautéed king prawns served with a slice of tangy pineapple on light pancake.
Sliced onions tossed in egg, ground-flour and spices to produce a savoury favourite.
Tender chicken pieces marinated in tomato sauce and special spices including onions, crushed coriander and peppercorn for 24 hours and barbequed in charcoal Tandoor. Served with fresh crispy salad.
Skewered kebab of succulent minced lamb blended with spices and selected herbs and barbequed on our charcoal grill. Served with fresh crispy salad.
A world-renowned and classical Indian pastry, filled with a choice of either spiced minced lamb or an eclectic vegetable mix.
Spiced king prawns prepared in a special marinade and cooked over charcoal on skewers, served with fresh crispy salad.
Tender lamb pieces marinated in special spices and fresh herbs for 24 hours and barbequed in charcoal Tandoor. Served with fresh crispy salad.
Crispy fried dough wafers made from refined white flour and oil served with chick peas, potatoes, onions, yogurt and flavoursome tamarind chutney.
A breadcrumb-coated snack of tuna and mashed potato, cooked in a blend of spices.
A dish named after the famous St. Martin’s Island in the Bay of Bengal; King Prawn stir-fried in a sweet and sour sauce with a selection of vibrant green herbs.
All our Tandoori oven dishes are presented with fresh salad.
Boneless monkfish, marinated in our special spices and grilled to perfection.
Tender chicken pieces marinated in traditional spices and barbequed in our charcoal Tandoor.
Tender spring lamb cutlets barbecued in garlic, ginger, turmeric, mint, malt vinegar, black pepper, green herbs and creamy yoghurt with lemon juice cooked in our clay oven.
Marinated boneless spring chicken barbequed on charcoal with green peppers, tomatoes and braised onions.
A grilled dish of chicken tikka, marinated cuts of lamb, seasoned seekh kebab and spiced king prawns served with crunchy salad.
Marinated boneless leg of lamb cutlets, barbequed on charcoal with green peppers, tomatoes and braised onions.
King prawns spiced and barbequed on charcoal with green peppers, tomatoes and onions.
King prawn marinated with delicious herbs and spices and barbequed over flaming charcoal.
We are proud of our relationship with a local supplier from whom we source fresh chicken free of additives, allowing our dishes to be truly exquisite to the taste. Our chicken dishes use only the finest quality from the breast and are off the bone.
Chicken tikka cooked in a sweet and sour sauce with ginger, onion and pepper. This is a semi-dry dish favoured by spice-lovers.
Tantalising chicken cooked with our own mouth-watering spices including coconut, almond and cream sauce. Seasoned to your preference of medium, fairly hot, or very hot.
Diced and boneless tender pieces of chicken cooked fresh to order in a special fusion of ginger, green chillies, tomatoes and distinctive spices.
One of the nations favourite dishes, Chicken Tikka Masala is diced and boneless chicken distinctly marinated and served with our own sweet and sour tomato based sauce and masala, a mixture of select spices.
Chicken tikka simmered with glazed tomatoes, onions and capsicum with garlic and ginger to produce a semi dry dish.
Chicken tikka cooked with a sweet and sour tomato based sauce, with ginger, fresh cream and cashew nuts to produce a semi dry dish.
A royal dish that was served in the Court of Moghul Emperors, Pasanda was so named owing to its meaning, ‘the favourite one’. This is a diced chicken dish cooked in masala with fresh cream and cashew nuts with our own blend of spice.
A sumptuous chicken dish simmered in cashew nut sauce with whole cashew nuts and our own mouth-watering spices, culminating in a medium-hot dish.
A dish with a rich heritage to complement its rich taste; Butter Chicken’s origins are traced back to the Mughal era. Marinated chicken is cooked in a butter and cream sauce to keep this dish’s taste true to legend.
Boneless chicken cooked in a special sweet and sour sauce with exotic fruits such as lychees, papaya and grapes.
Chicken cooked in our own unique sauce with coconut to produce a dish cooked to your preference of mild, medium or hot.
Diced boneless chicken cooked in almond, coconut, egg yolk and cashew nut cream sauce.
Braised chicken with glazed tomatoes, onions, green herbs, Kashmiri chillies and light cream served in a sweet and sour sauce.
Fairly Hot, sweet and sour chicken cooked in a rich sauce of earthy lentils.
A classic dish named after the colonial city of Madras, this dish is a fairly spicy blend of chicken, coriander, turmeric, cumin, chilli and other earthy spices along with our own sauce.
Tender boneless chicken cooked with almond and coconut sweet creamy sauce.
Boneless diced chicken cooked with ground spices, tomatoes, capsicum and onion.
Tender chicken cooked with spinach and freshly ground medium spices to produce a wonderful combination.
Chicken cooked with five different chillies; jalapeno, scotch bonnet, green chilli,chilli flakes and chilli powder to produce a hot dish.
Diced and boneless tender pieces of lamb cooked fresh to order in a special fusion of ginger, green chillies, tomatoes and distinctive spices.
A royal dish that was served in the Court of Moghul Emperors, Pasanda was sonamed owing to it’s meaning, ‘the favourite one’. This is a dish of tender pieces of lamb simmered with mild almond and yoghurt creamy sauce and fused with cashew nuts to complete this famous dish.
Diced and boneless tender pieces of lamb cooked with fresh cream and cashew nuts in our own tomato-based special sweet and sour sauce.
Diced and boneless leg of spring lamb braised golden brown in sliced onions,ginger, garlic and tomato with garam masala, a blend of hot ground spices.
Lamb simmered with a sumptuous cashew nut sauce to produce a popular medium dish, flavoured with our own select spices.
Slow-cooked pieces of lamb shank with lightly creamed sauce, garlic, ginger and a touch of green chilli. A slightly hot dish.
Lamb tikka cooked with glazed tomatoes, onions and sweet pepper to produce a semi dry dish.
A famous Mughal-era creation from Hyderabad. Tantalising lamb cooked with our own mouth-watering spices including coconut, almond and cream sauce. Seasoned to your preference of medium, fairly hot or very hot.
Boneless lamb braised with glazed tomatoes, green herbs, Kashmiri chillies and light cream to produce a fine sweet and sour flavour.
Fairly hot, sweet and sour lamb cooked in a rich sauce of earthy lentils.
Boneless lamb cooked with ground spices, tomatoes, capsicum and onion.
Medium spiced lamb cooked with spinach to produce a wonderful combination.
Lamb simmered in a medium-spiced fusion of onions, green peppers, herbs and tomatoes.
A classic dish named after the colonial city of Madras, this dish is a fairly spicy blend of coriander, turmeric, cumin, chilli and other earthy spices.
Lamb cooked with five different chillies; jalapeno, scotch bonnet, green chilli,chilli flakes and chilli powder to produce a hot dish.
Tender beef cooked in mustard and sautéed mushrooms to produce a medium spiced and semi-dry dish.
Tantalising beef cooked with our own mouth-watering spices including coconut, almond and cream sauce. Seasoned to your preference of medium,fairly hot, or very hot.
Beef cooked with five different chillies; jalapeno, scotch bonnet, green chilli,chilli flakes and chilli powder to produce a hot dish.
King prawns cooked sweet and sour with zesty ginger, onions and tomatoes to produce a fairly hot dish.
Tantalising king prawns cooked with our own mouth-watering spices includingcoconut, almond and cream sauce. Seasoned to your preference of medium,fairly hot, or very hot.
King prawns cooked with fresh cream and cashew nuts in our own special tomato based sweet and sour sauce.
King prawns simmered in braised onions, tomato and freshly ground medium spices with garlic and ginger to produce a medium hot and semi dry dish.
King prawns cooked in a flavoursome fusion of onions, almond, coconut cream,sweet and sour sauce, garlic and served with fresh crispy salad.
King prawns cooked in our own unique sauce with coconut to produce a dish cooked to your preference of mild, medium or hot.
A classic dish named after the colonial city of Madras, this dish is a fairlyspicy blend of king prawns, coriander, turmeric, cumin, chilli and other earthy spices.
Succulent king prawns cooked with spinach and freshly ground medium spices to produce a wonderful combination of medium hot.
Sweet and sour king prawns cooked in a rich sauce of earthy lentils. A fairly hot dish.
King prawns cooked fresh to order in a special fusion of ginger, green chillies,tomatoes and distinctive spices to produce a fairly hot dish.
King prawns cooked with a pickle of five different chillies; jalapeno, scotch bonnet, green chilli, chilli flakes and chilli powder to produce a hot dish.
Fish simmered in braised onions, tomato and freshly ground medium spices with garlic and ginger to produce a medium and semi dry dish.
Fish cooked fresh to order in a special fusion of ginger, green chillies, tomatoes and distinctive spices to produce a fairly hot dish.
King prawns cooked in a flavoursome sweet and sour fusion of onions, almond,coconut cream and garlic and served with fresh crispy salad.
King Prawn cooked with monkfish in tamarind, tomato and coconut milk. Seasoned to your preference of medium, fairly hot, or very hot.
The Balti originated from Lahore in Pakistan and we produce this dish in the traditional style, served with Balti Naan and cooked with vegetables of your choice.
The Biryani is one of the greatest inventions to have been cooked in the royal kitchens of the Moghul Emperors.
Rich and varied with spices and condiments such as ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, garlic and saffron, the rice in a Biryani dish is cooked flavoursome and independently of the sauce. Both are then layered together to produce an intensely mouth-watering contrast.
All our Biryani dishes are served with a vegetable curry to complement the taste.
Aromatic Basmati rice flavoured with saffron and cooked with exquisite spice and yoghurt marinated chicken tikka.
Basmati rice flavoured with saffron and cooked with mildly spiced chicken.
Basmati rice flavoured with saffron and cooked with mildly spiced diced spring lamb to produce an aromatic blend of Asia.
Basmati rice flavoured with saffron and cooked with fragrantly spiced king prawns.
Basmati rice flavoured with saffron and cooked with an array of mildly spiced vegetables.
A variety of mixed vegetables cooked in traditional spices with our own medium-spiced sauce.
Sliced potato cooked with seasoned cauliflower, fresh tomato and sweet pepper.
Mushrooms stir-fried to a unique recipe.
Spinach cooked to a special recipe.
King prawns cooked in our own unique sauce with coconut to produce a dish cooked to your preference of mild, medium or hot.
Courgette cooked to chef’s special recipe.
Spiced chick peas.
Peas and homemade cheese.
Spinach and homemade cheese.
Sliced potatoes cooked in a combination of ground spices.
Sliced potato with spinach.
Sliced aubergines cooked in browned onions and spices.
Okra cooked with onions and spices to your taste.
Spinach and Cauliflower.
Mixed vegetables cooked in cumin and our own unique spices.
Cheese cooked with fresh chillies.
Yellow lentils cooked with garlic.
Yellow lentils cooked with spinach, potatoes and our unique spices.
Yellow lentils cooked sweet and sour in our own unique spices.
Sautéed mushrooms with onions and aromatic basmati rice.
Basmati rice with peas, egg and spiced onions.
Basmati rice cooked in a fusion of coconut, cashew nut and an array of dried fruit.
Saffron baked basmati rice.
Fluffy steamed basmati rice.
Rice cooked and stir fried with lemon and cashew nut.
Unleavened bread pan-fried in butter.
Unleavened bread stuffed with mixed vegetables.
Tandoor baked fluffy bread.
Leavened, oven-baked flatbread stuffed with coconut, almond and sultana.
Tandoor baked flatbread stuffed with minced meat.
Unleaved thin bread
per person
Yoghurt fused with cucumber and onion and seasoned with our own spices.