Shalimar — Restaurant in South Kesteven

this was the second time i have visited this restaurant first time was about 12 years ago and we ate in and the food was fine this time we used it for takeout on 13th may i noticed on the website that they now do all sorts of takeout pizza burgers kebabs which i found a bit odd but still if it’s a way to make more money then that’s great for them so i ordered chicken tikka masala & chicken bhuna & rogan josh 2 x rice 2 x naans i noticed that collection time was 15 minutes from paying online which i thought was quick so i collected and noticed when we took the kids if the bhuna and rogan josh how much oil was in the curry and i got to say they was both bland and oily and the chicken was so dry the masala apparently was ok we did get large portions of rice and the naans was ok but i my opinion i wouldn’t use them again we always use gurka 91 and thought we have a change we will try the new one...

Absolutely worth every penny – amazing food and service! We recently ordered from Shalimar Indian Restaurant for a family gathering, and it was honestly the best Indian food we’ve ever had. We spent around £200 for a large order, and it was worth every single penny. The chicken biryani was a standout — full of flavour, perfectly spiced, and cooked to perfection. Everyone in the group, including friends and family, was seriously impressed.

Every dish was fresh, piping hot, and absolutely delicious. You could really taste the quality and care put into the cooking. The service was fantastic too — friendly, efficient, and helpful from start to finish. We’ll definitely be ordering again. Highly recommended if you’re after authentic, high-quality Indian food that delivers on both...

I've been using Shalimar for the last ten years and I'm pleased to say it's been consistently good. Rich and varied flavours throughout their range.

However, a takeaway last night of a set menu for two was a disappointment. The lamb from the starter and main ( obviously from the same large cooked batch) was as tough as old leather that's had glue, treacle and my old flatmates gravy poured in it and left out in the sun to dry out for 3 days...

If they can sort this out and get rid of this 'costcutting' exercise of precooking the lamb in large batches it'll continue to be one of the best takeaways...