Reservations
Celebrate National Curry Week 2024 At Zouk With Bottomless Curry
National Curry Week 2024 is nearly here and we have great news Manchester! Our famous Bottomless Curry offer is back from Monday 7th October to Friday 11th October in celebration of National Curry Week. We've also got 500 free beers to give away courtesy of our friends at Cobra. What more could you ask for this National Curry Week?!
Do you have the appetite to take on our Bottomless Curry Challenge? All you need to do is make a booking on your preferred day and then come down and choose which curry you would like to sample. The offer is £25 per person with 4 curry options to choose from each day. You'll get as many portions of that dish as you can eat plus unlimited vegetable samosas, rice and naan to accompany it. And if you are lucky enough to be one of our first customers that day you'll get a free Cobra beer too*.
One thing we know for sure is that the rain has returned and the temperature in Manchester has turned decidedly chilly this week! With that in mind, it seems the perfect time to bring this challenge back. We want to help you all to raise your spirits and feel a little cosy inside with an abundance of delicious curry.
Free Cobra Offer Details
Every day we'll also be giving away 100 bottles of Cobra (330ml) as part of this special promotion. These will be given on a first-come, first-serve basis so please book early to ensure you don't miss out. All you need to do now is take a look at the menu below and see which day we're serving up your favourite curry.
THE MENU
There is no better way to celebrate National Curry Week than with bottomless curry! Each day brings a new selection of four delectable dishes, including options for meat lovers, vegetarians and vegans alike. If that isn’t enough, you can also enjoy unlimited vegetable samosas, rice and naan to accompany your curry of choice.
Remember, it's all you can eat so don’t hold back - bring your friends and see who has the biggest appetite once and for all.
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MONDAY
Chicken Karahi
A speciality from the Northwest region of Pakistan. Tender pieces of chicken cooking in a sizzling wok over hot flames with tomatoes, crushed peppercorns, cumin, ginger and garlic. (13)
Lamb & Potatoes
Tender chunks of lamb cooked with new potatoes, yoghurt, tomatoes and garlic. (7, 13)
Mutter Paneer (V)
Indian Paneer cheese with new potatoes, yoghurt, tomatoes and garlic. (7, 13)
Chole Masala (VG)
From Deli to the Punjab, this authentic channa masala is a tasty street food classic. (13)
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TUESDAY
Chicken Jalfrezi
Chicken fillet cooked with capsicum, onions & eggs in a thick spicy sauce. (4, 13)
Lamb & Spinach Karahi
A speciality from the Northwest region of Pakistan. Tender pieces of lamb cooking in a sizzling wok over hot flames with spinach, tomatoes, crushed peppercorns, cumin, ginger and garlic. (13)
Tarka Dall (V)
Channa and mung lentils cooked in a spicy sauce. (2, 7, 9, 13)
Gobi Manchurian (VG)
Spicy cauliflower pakoras sauteed in a spicy sauce with peppers and onions. (2, 13)
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WEDNESDAY
Chicken & Spinach
A beautifully flavoured dish with chicken pieces cooked in spinach, fenugreek, ginger and fresh cream. (7, 13)
Lamb Rogan Josh
A speciality from Jammu and Kashmir, with chillies and juicy tomatoes. (7, 13)
Tarka Dall (V)
Channa and mung lentils cooked in a spicy sauce. (2, 7, 9, 13)
Mili Juli Sabzi (VG)
Fresh vegetables fused together with herbs and spices. (13)
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THURSDAY
Chicken Tikka Masala
Classic chicken tikka masala. Chicken pieces marinated in yoghurt tossed inside a balti of garlic and ginger. (1, 7, 9, 10 trace, 11 trace, 13)
Keema & Peas
Minced lamb curry with peas in a spicy tomato masala. (13)
Dall Makhani (V)
Black lentils in a smooth and creamy sauce. (2, 7, 9, 13)
Palak Aloo (VG)
Spinach leaf and fenugreek cooked with new potatoes and coriander. (13)
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FRIDAY
Chicken Handi
Punjabi style chicken curry slowly cooked over burning flames with tomatoes, onions, garlic and Zouk’s special garam masala. (13)
Lamb Handi
Punjabi-style lamb curry slowly cooked over burning flames with tomatoes, onions, garlic and Zouk’s special garam masala. (13)
Bengan Masala (V)
Aubergine cooked to perfection in a masala of aromatic mixed herbs. (2, 7, 9, 13)
Bindi (VG)
Traditional Punjabi dish of Okra cooked with onions, tomatoes and spices. (13)
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National Curry Week Terms & Conditions
- This offer cannot be used in conjunction with other offers and promotions.
- There is no cash alternative
- Booking is recommended
- Tables are for 90 minutes per booking
- The first 100 customers to arrive for their bottomless curry each day will also receive a free standard size Cobra beer with their meal. A soft drink alternative of fresh orange juice, Coke or Diet Coke is available for customers who do not wish to drink. Free drinks will be given on a first come first serve basis so please book early to avoid disappointment.
- Offer is limited to the curries on the bottomless curry menu which changes daily as detailed above - this is because we prepare the curries fresh each day and its not possible to do such large volumes of every dish on the menu
- Each diner is entitled one bottomless curry from the menu above and unlimited vegetable samosas, rice and naan breads. Please note there are 4 curry options to choose from each day.
- The Bottomless Curry is priced at £25 per person and runs Monday to Friday from 12 noon to midnight from Monday 7th October to Friday 11th 2024. Please note the last order for the kitchen is 11:45pm.
Book Your Bottomless Curry for National Curry Week
To avoid disappointment we recommend making a booking on our website for your preferred dining time.
Allergens
We take the handling of allergens and our customer safety very seriously. Please check the number key in brackets by each dish for details of any allergens that are present in that dish:
1 = celery, 2 = gluten, 3 = crustaceans, 4 = eggs, 5 = fish, 6 = lupin, 7 = milk, 8 = molluscs,
9 = mustard, 10 = nuts, 11 = peanuts, 12 = sesame seeds, 13 = soya, 14 = sulphur dioxide
*Where the word trace appears this means that ingredients in this dish are sourced from a food producer that also handles nuts or peanuts on site. This means these dishes may not be suitable for somebody with a severe nut or peanut allergy even though the dish does not contain actual nuts.
We take every endeavour to ensure our food is produced safely and that the allergens we handle are carefully managed. We also work hard to communicate the allergies present in our food to all customers. This is present on every menu and on our website. We also have a chart in reception that staff can share with customers if they are concerned or have any questions. We kindly ask that customers refer to the information available and always make staff aware of allergies to ensure we can help you dine with us safely.
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