Chef Rob Feenie creates an authentic, approachable Indian-style dish that is rich in flavour and addictively delicious.
The Bengal Chicken Curry features fresh, grain fed, cage free chicken, slowly simmered with a special blend of spices and roasted cauliflower. Served with hand-stretched naan bread and coconut-scented almond basmati rice.
“I love Indian food, I always have – and it’s a part of the culinary landscape of our country. For us at Cactus, I wanted to create something approachable that everyone can enjoy”. – Chef Rob Feenie, Cactus Club Cafe.
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