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Kul Sumah

Cheadle Hulme · Indian · ££££
Excellent
5.0/6
1 Review

About Kul Sumah

You won’t find much better Indian food in the UK than in Greater Manchester, famous of course for its mile long stretch of curry restaurants. Venture south a little further, however, towards Stockport and Cheadle Hulme, and you’ll find Kul Sumah, a wonderful little place in Gatley that’s making quite a name for itself. A stone’s throw from Gatley train station inside the Tatton Building on Gatley Road, the Kul Sumah menu is bound to please with curry house classics as well as plenty of signatures. We are big fans of the king prawn gourkali, served with some classic basmati. Beautiful.

Opening Times

Open now - Closes at 11:00 pm
Monday
5:00 pm - 11:00 pm
Tuesday
5:00 pm - 11:00 pm
Wednesday
5:00 pm - 11:00 pm
Thursday
5:00 pm - 11:00 pm
Friday
5:00 pm - 11:00 pm
Saturday
5:00 pm - 11:00 pm
Sunday
5:00 pm - 11:00 pm

Address

Kul Sumah
1 Tattoo Building, Gatley Road, Cheadle Hulme
Stockport SK8 4BD

Chef's Choice

1C7EBA56-AA6F-4A1D-8ECB-DACE554D828B

Starters

Tandoori Platter

£7.95

Chicken Pakora

£3.10

Samosa - Meat or Veg

£1.95
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Mains

Bangladeshi Style Traditional Lamb

Lamb on the bone with fresh garlic, indian herbs and spices to a strength of your choice
£7.95

Balti Exotica

Consists of tandoori chicken, meat, lamb and king prawns cooked in a medium spice balti sauce, authentically prepared with fresh herbs and spices
£8.75

Peshwari Murgh

Succulent pieces of chicken cooked with almonds, raisins, cashew nuts and spices in a butter sauce
£7.95
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Specials

Chicken & Saag

Medium taste with spinach
£7.95

Methi Gosht

Lamb cooked with fenugreek and fresh spices
£7.95

Rosha Gosht

Cooked with potatoes and a wide selection of spices to give a medium to hot spiced taste
£7.95
Don't miss out on a table!

1 Kul Sumah Review

"Great"5/6
imgmelanie A.2 months ago · 2 reviews

Polite and friendly staff. We have been here a few times and the food is always consistent. The vindaloo is hot and the paneer cheese is amazing.

2 People
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February 2018
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