Welcome to
Prince of India Restaurant
A very popular Indian Restaurant. The menu specifically focuses on the popular style of UK curries, known as Bangladeshi style British curries.
The Bangladeshi style British curries are popular throughout Britain. The Bangladeshi community have played an important role in UK curries. (See the second section of this page for the Bangladeshi UK curry history).
The restaurant is located just off 30 metres off Pitlochry Main Street on Station Road. Opposite McKays Hotel and Bar, right in the middle of this beautiful Victorian Highland Town.
Open 7 days a week
WINTER OPENING HOURS
The Prince of India Pitlochry is open all year,
7 days a week 2pm to 10.30pm.
Bangladeshi & Indian Cuisine
You will find all the popular Indian continent dishes. Including authentic Balti dishes, Chef’s recommendation, and European dishes (for non-curry eaters in the party). The chef was trained in Dhaka, Bangladesh.
Great value 2-course lunch £9.95 and children under 12 eat for £5.95, 12noon to 4pm (2pm winter). Main evening meals are served from 5pm to 10.30pm each night.
10% discount is offered on all Take Away meals. Phone in or drop in, order, and wait for the meal to be prepared. Unfortunately, there is no home delivery service, as there is insufficient demand.
We are hiring
Job Title: Catering Manager
SOC : 5436
- Job Type: Permanent, Full Time (37.5 hours per week).
- Salary: £38,700 Per Year.
Entry Requirements:
- Educational Background: GCSEs or Equivalent required.
- Experience: Relevant Industry Experience Required
- Language: English Level B1 Minimum on CEFR Scale
Duties and Responsibilities:
- Plans catering or bar services and supervises staff.
- Decides on the range and quality of meals and beverages to be provided or discusses customer’s requirements for special events or occasions.
- Purchases or directs the purchasing of supplies and arranges for the preparation of accounts.
- Verifies that the quality of food, beverages, and waiting service meets requirements and ensures kitchen and dining areas are kept clean in compliance with statutory requirements.
- Checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limits.
We are hiring
Job Title : Operation Manager
SOC : 1222
- Job Type: Permanent, Full Time (37.5 hours per week).
- Salary: £39,000.00 Per Year.
Entry Requirements:
- Educational Background: GCSEs or Equivalent required.
- Experience: 3 + Years Relevant Industry Experience
- Language: English Level B1 Minimum on CEFR Scale
Duties and Responsibilities:
- Administrative records keeping
- Keeping to budgets and maintaining financial and contacting with the delivery companies to make sure that the deliveries are done within the time frame.
- Planning menus in consultation with chefs
- Promoting offers and updating on the website on a regular basis
- Dealing with the customers complaints
- Ordering supplies
- Training, supervising and motivating permanent and temporary staff
- Organising staff rotas
- Ensuring that health and safety regulations are strictly observed, recorded and archived.
- Monitoring the quality of the food and service provided
We are hiring
Job Title : Chef
SOC : 5434
- Job Type: Permanent, Full Time (37.5 hours per week).
- Salary: £38,700 Per Year.
Entry Requirements:
- Educational Background: There are no formal academic requirements. Training is provided Off and on-the-job. NVQs/ SVQs, BTEC Certificates and Diplomas and foundation degrees are available. Apprenticeships are also available. Courses are also run by private cookery schools.
- Experience: Relevant Industry Experience will be Mandatory
- Language: English Level B1 Minimum on CEFR Scale
Duties and Responsibilities:
- requisitions or purchases and examines foodstuffs from suppliers to ensure quality.
- plans menus, prepares, seasons and cook foodstuffs or oversees their preparation and monitors the quality of finished dishes.
- supervises, organises and instructs kitchen staff and manages the whole kitchen or an area of the kitchen.
- ensures relevant hygiene and health and safety standards are maintained within the kitchen.
- plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils.
- ensures kitchen safety and food hygiene are followed accordance with NEA standard.
- ensures proper handling and storage of all food items.
Our Menu
Special Two course lunch
Adult: £9.95 • Children: £5.95
First Course
Chicken Tikka
Pieces of marinated chicken cooked in tandoori owen
Vegetable Pakora
Mixed vegetable
Soup of the Day
Ask about it
Second Course
Chichen Balti
Pieces of marinated chicken cooked in tandoori owen
Chicken Bhuna
Cooked in a medium spice and onion
Chicken Korma
Very mild cooked with cream and coconut
Meat Madras
Fairly hot
Prawn Dhansak
Fairly hot sweet & sour cooked with lentils
Vegetable Dupiaza
Marinated onions & green pepper in a medium sauce
All served with a choice of rice or chips
Homemade
Special Lunch Menu
Adult: £7.95
Children: £7.95
Gallery
History of Curry
History of Curry in the UK and the important part played by Bangladeshi’s.
Although curry is an Indian dish modified for British tastes, it’s so popular that it contributes more than £5bn to the British economy.
1733 – Curry was served in the Norris Street Coffee House in Haymarket.
1747 – The first British cookery book containing an Indian recipe was ‘The Art of Cookery Made Plain & Easy’ by Hannah Glasse.
1810 – The first purely Indian restaurant was the Hindoostanee Coffee House which opened in 1810 near Portman Square, Mayfair. The owner of the restaurant, Sake Dean Mahomed was born in 1759 in present-day Patna, then part of the Bengal, India.
1940s and 1950s – most major Indian restaurants in London employed ex-seamen from Bangladesh, particularly from Syhlet (in the northeast corner of Bangledesh today). Many of these seamen aspired to open a restaurant of their own. After the Second World War, they bought bombed-out chippies and cafes selling curry and rice alongside fish, pies, and chips, which stayed open after 11 pm to catch the after-pub trade.
Eating hot curry after a night out in the pub became a tradition. As customers became increasingly fond of curry, these restaurants discarded British dishes and turned into inexpensive Indian takeaways and eateries.
After 1971 – there was an influx of Bangladeshi immigrants into Britain. Many entered the catering business. According to Peter Groves, co-founder of National Curry Week, “65%-75% of Indian restaurants” in the UK are owned by Bangladeshi immigrants.
