Clay-oven blistered tikkas, biryanis steeped in saffron, goat curries slow-cooked with hand-ground spices—Bengal Indian Crouch End rewrites takeaway rules. Paneer marinated in raw mango, chickpea chaat zinged with tamarind, lamb rogan josh simmered for hours. Locals swear by the garlic naan’s buttery crackle. Rainy night? Let Bengal’s heat ignite your evening. https://www.bengalindian.com/