We grind our own spice blends in-house rather than relying on pre-packaged powders.
Our Story
The Beginning
New Viceroy opened its doors on Penallta Road in Ystrad Mynach with a small team, a clay tandoor, and a suitcase of spices brought back from Dhaka. The idea was straightforward: cook the food we eat at home — properly, generously, and without shortcuts.
Word travelled quickly through the Valleys. Within a few years we had built a loyal following, each running the same menu, the same spice blends, and the same standards as the day we opened.
Today, our kitchen serves thousands of guests each week — but the cooking philosophy has not changed. Fresh ingredients, whole spices, and the patience to let dishes develop their flavour.
What Guides Us
Vegetables, herbs and meats are sourced locally and prepped each morning. Nothing sits overnight.
We grind our own spice blends in-house rather than relying on pre-packaged powders.
Every dish is made when you order it. No vats of pre-made curry sauce — each plate is built from scratch.
The same recipes, the same spice blends, and the same standards every single day.
Meet the Chef
Our head chef trained in the kitchens of Dhaka before moving to the UK over two decades ago. His career has spanned fine-dining Indian restaurants in London and Cardiff, but his heart has always been in the home cooking of Bengal — the fish curries, the mustard gravies, and the slow-cooked lamb that defines the region.
He personally oversees every dish on the menu, tasting weekly to ensure consistency. His Naga chilli paste, made in small batches from imported Naga chillies, has something of a cult following among our regulars.
Reserve Your Table
Book a table at our restaurant, or order takeaway for collection.