about us

Some thought, that we were mad to open an Indian restaurant in Longridge. However, once we had done research and spoken with Pat Chapman (consultant chef) we concluded, that with the right head chef, a good location and superior local produce, that we would have the correct elements for a good restaurant. Now in our fourth year, we trust that we are heading in the right direction.

We are listed in the Top 100 listing of the 2007 Cobra Beer 'The Good Curry Guide'. We are very proud of this achievement, as at the time of the award we had only been open for 10 months and also the fact that there are over 9000 Indian restaurants in the UK.

Our head chef Bishal Rasaily firmly believes in healthy eating, using good quality natural produce. In addition he feels that no colour, E numbers, or additives, other than natural spices, should be in Indian food and that natural colours are more than adequate for presentation purposes. Therefore in partnership with our suppliers, he is confident that you will delight in his beautiful authentic and healthy Indian food.

Please note: It's possible some clients may find the colour of our dishes unusual in that the Masala gravy is not bright red or even orange. Please don't worry!
It's only natural!

Indian, Chinese & organic spices + spiced teas. Our hope is that as a client you find the contemporary colonial style décor a pleasant setting for a quality Indian restaurant and that our service is noted for its welcoming professionalism and helpfulness. We want to create an environment in which our clients feel comfortable and relaxed, and therefore able to linger over a beautiful meal, that offers a fusion of tastes and cultures to tantalise the discerning palate. You are also welcome to call in for a relaxing drink, in surroundings where you can have a conversation without loud music or televisions.

Our restaurant has a spacious dining area in the downstairs part of the building. This seats approximately 80 clients, In this area we also have a large well stocked bar and seating areas. The views from both the front and rear of the restaurant and bar are spectacular.

We have also an outside decking area for dining and drinking when the weather is suitable. Having a meal or drink out here is sublime, with stunning views over the Ribble Valley. In addition there are further terraces and a large ex bowling green. We intend to develop both of these areas in the future to provide for larger functions.

On the first floor we have a private dining room/function room that seats up to approximately 30 guests. This room can be booked free of charge for your private event either personal or corporate. Both the main restaurant and the function room may be booked for daytime events. We have already held several events such as parties and christenings, with our customers reporting that they very much enjoy the spacious surroundings and food.

For your convenience we have a large car park to the side of the building holding up to 25 cars.

Our Team

Our kitchen team is lead by our head chef Mr Bishal Rasaily, who is supported by our tandoor chef and a curry chef. Bishal, has come to us from the world famous ‘Chutney Mary’s, in the Kings Road, London. Having trained under the world famous Master Chef Imtiaz Qureshi in Bombay India. Where Imtiaz practices his art of cooking Dum Pukht cuisine, which his direct ancestors created for the ‘Nawabs’, the rulers of Lucknow.

Our Tandoor chef Mr Naresh Kumar has come to us having 10 years experience in Singapore. Our curry chef Pawar has 10 years experience at 5 star restaurants and hotels in Dubai. We are fortunate to have secured, three such well-trained and experienced chefs, that are able to bring you, an authentic Indian interpretation of Bishal’s own original recipes

Noori India Restaurant, Indian food on Koh Samui, Thailand We are also very fortunate to have secured the ongoing consultancy of Mr Pat Chapman, the celebrity Indian chef. Pat in his career has published over 30 books on Indian cuisine. His family has been associated with India since the 1760s and is the founder of the ‘Curry Club’ the place for real hardcore, curryholics and enthusiasts alike. www.patchapman.co.uk Head chef Bishal has worked closely with Pat, with the aim of offering new and innovative dishes, developed from original recipes, from the regions of the Indian sub-continent.

Our Suppliers

We at Victoria's India take our produce suppliers very seriously, as we must have fresh quality produce, or we will not satisfy our customers. All the good restaurants in the Ribble and Loud Valleys know this and go to great lengths to ensure this primary requirement.

Martin Carefoot (Butcher & Baker) Longridge

We take all our meat from Martin, who is renowned amongst many local restauranteurs, including Michelin star establishments, for the quality of his meat and bakery products, particularly his 'pies'. Martin rears his own stock and carries out the whole production process, therefore ensuring top-notch quality on all his meat products.

Wellgate Fisheries of Clitheroe

Giles Shaw has an enviable reputation, when it comes to his quality fish. Again, Giles supplies some of the best restaurants and hotels in the Ribble Valley. If you go to Manchester fish market any morning at 5am, you would find Giles buying his daily fish, which he then delivers later that morning, to ensure that only the freshest quality produce reaches our tables.

Thomas Moss Ltd of Goosnargh

Moss's have supplied vegetable produce in the local area for many yesars and have gained many faithful customers during this time. We have used them from day one and have never found fault with any of the produce they have supplied. We have made some strange requests in terms of exotic vegetables and he has nearly always found what we want. They are very accommodating and always try to help; we find them a good company to deal with.

Tikka Masala Our approach will appear a little strange to some clients, at first, as we make large use of our specials board, which will offer our daily dishes other than in our set menu. This specials board is for people who would like to taste some original recipes that are slightly different in method and taste from the main menu. Our English/European specials are also displayed on the board.

Our desire to offer a special experience is reflected in our service, ambiance and food. To this end we only use the finest local suppliers of fresh produce. We will never use additives other than specific natural colourings for presentation.

We offer our vegetarian clients, a wholesome and delicious choice of meals that have been developed by our in house team, in conjunction with Pat Chapman. Also to compliment our main menu, you will find a fine selection of English and European dishes, which we know you will also find delicious.

Our Takeaway menu, offers our main menu food, (for 20% off our main menu prices) in practical Non spill packaging, which will stay hot, until you reach home.

At the end of your meal you will be asked to complete a customer comment card. We take feedback from our customers very seriously and as a thank you for completing the comment card we send out regular offers and information.

Obviously we operate a no smoking policy in our restaurant and bar, although our clients are welcome to smoke at the rear of the premises on the terraces and bowling green. We would also like to assure our clients on our security policy. We have the building and frontage covered by an infrared digital CCTV system and also are active members of the 'Pub Watch' scheme.

We will not allow our clients time with us to be compromised, therefore we will always reserve the right to refuse entry and service.

In conclusion, we trust that you enjoy the time you spend in our restaurant and hope that you feel able to recommend 'Victoria's India' to your friends and other people.

We make no service charge to the bill and any gratuity will be divided between all the team.