Come to La Garrigue and sample the flavours of the Languedoc, in the South of France. Beat the credit crunch with our special offers. If you bring a party of four, or more, for either lunch or dinner your own meal will be "on the house". Sample the deep South's food, its terroir wines and the warmth of its welcome.
Bay of Bengal
- Food served: Mon–Sun noon–2pm, 5–11.30pm
- Also offers: Vegetarian options (at least ¼ main courses), Outdoor tables
- Capacity: 44
- Average price 2 courses:
£7.95 (set lunch)
3-course budget menu starts from £9.95 (evening meal)
Nominate this restaurant forThe List Reader Award 2010
The List's Eating & Drinking Guide 2009 is now in the shops. This review is taken from the 2008 edition.
Located right in the heart of the busiest stretch of the Royal Mile, Bay of Bengal is a long-established curry house serving predominantly North Indian and Bangladeshi cuisine. Modest in size, it does expand outdoors when the weather allows. Inside, the decor is simple and traditional featuring dark reds highlighted by Indian fabrics and artefacts. The menu ranges across a fairly wide selection of familiar curry dishes including tandoori specials and 'head chef's selection' which has garlic chilli chicken, lamb pasanda, kebabs and tikka massala choices. There's also a number of vegetarian options under the heading 'green cuisine', as well as a smattering of Thai curries. In addition to the budget meal available each evening (starting at £9.95 for three courses), two courses from the a la carte menu are likely to come in at around the £14-15 mark.
Comments for Bay of Bengal (164 High Street, Edinburgh)
- 1. Weller Peter, edinburgh – 12 April 2009, 12:45am
Report -
Good food and friendly staff
I had a wonderful meal with my friends. The members of staff were friendly and helpful, the food was excellent, great taste and reasonably priced. - 2. Adam Crookes, Aberdeen – 10 July 2009, 11:43amReport
-
The quality and presentation of the food was excellent. Despite the resturant being packed, there were always staff available when we needed them.
To post a comment you'll first need to log in: Forgotten your password?
Not registered? Sign up – it only takes a minute.
RSS feed of these comments
