about Dalvee
Award winning Indian Restaurant Poulton-le-Fylde
Dalvee Restaurant’s ethics are nurtured by ancient Indian values derived from Vedas which explains the true spirit of host-guest relationship.
We cook everything fresh from scratch and to your order and that’s why our menu is short, and we change it every two to three weeks. With global dining scene as our inspiration, our dishes represent a fusion between traditions, modernity, innovative and creativity. Dalvee always represents dishes not only from India but also inspired dishes from around the world. Dalvee team works really hard to make your visit truly delicious.
Most of the recipes we follow at the restaurant are handed down to me (Chef Seema Dalvi) through generations.
Award Winning Restaurant
meet the chef
Seema Dalvi
Seema Dalvi
I am Seema Dalvi, an award winning chef in Lancashire. I have always been passionate about tasty homemade Indian meals. I was born in Mumbai, India and grew up with parents and grandparents who always loved cooking. I was never far away from traditional culinary skills and was brought up to enjoy the freshest of ingredients, the most wonderful meats and vegetables, and the very best herbs and spices. I learnt my cooking skills at home and good quality modern, contemporary food became my passion.
Opening Times
Dalvee Poulton
- MondayCLOSED
- TuesdayCLOSED
- Wednesday5:00pm – 10:30pm
- Thursday5:00pm – 10:30pm
- Friday5:00pm – 10:30pm
- Saturday12:00pm – 10:30pm
- Sunday5:00pm – 10:30pm
Menu
Dalvee Poulton
Dalvee represents not only traditional regional organic curry dishes but as well as innovative starters, desserts, and rice dishes too. Our dishes are cooked to perfection and to our guests’ tastebuds.Â
We are the only modern Indian restaurant in Lancashire and in the UK where inspired, fusion, and ingredient-driven regional organic dishes are served to our guests and the menu changes every two and sometimes three weeks.
The curry dish section in our menu does not have chilli signs because as a mother and a passionate chef, I believe every curry dish should be personalised as per the taste buds. Whether it is butter chicken or traditional pork vindaloo- they get personalised and can be enjoyed mild as well as spicy and beyond. And that’s one of the reasons why our guests come to the restaurant with confidence.
