For our fifth outing for Restaurant Week, we re-visited one of our all-time favourite restaurants and as always we were not disappointed.
Our friendly and courteous waiter was attentive and ensured that all the tables she attended to were happy and well looked after.
To kick off the evening we were served a lovely appetizer of Pori Chaat (Chaat which translates to a group of snacks), which were 4 fresh and tasty baskets made from crisp puffed wheat (Pori) and filled with whole puffed rice, avocado and tomato and onion salsa and garnished with edible flowers and micro greens. A lovely, fresh snack.
For our starters we shared their Prawn Lollipops and Chicken Kebab.
The chicken, which was prepared in a coffee and tamarind marinade, was succulent and flavourful and perfectly grilled in the tandoor oven.
The lollipop prawns which are a Kashmiri specialty was equally well prepared and superb in taste.
Both dishes were served with charred broccoli (also made in the tandoor oven) and served on top of a fragrant broccoli cream and almond nut puree, with subtle notes of mustard seeds coming through.
After the starters we were served a refreshing granadilla sorbet palate cleanser. Smooth and invigorating.
For our mains we really enjoyed their Nepalese Style curry and Lamb Aab Gosht
The Nepalese Style curry, which combined lamb, chicken into a fragrant curry, combining the beautiful flavours of ginger, fenugreek and chillies. This was served with Pilaf rice, sautéed with aniseed and coriander and tomatoes, as well as a beautifully quant naan stuffed with tomato.
The Lamb Aab Gosht, which is also a Kashmiri specialty, was also packed with flavours, making the soft lamb even more delicious. This was served Kashmiri rice made with cinnamon and saffron, as well as a beautifully quant Peshwari naan stuffed with candied fruit and nuts.
For dessert we shared a Chocolate Samosa and Goolub Jamboo.
The traditional Goolub Jamboo (an Indian sweet made with milk solids, sugar, rose water and cardamom) was sweetness filled joy on a plate. This was served with Malia ice cream and frozen strawberries.
The Chocolate samosa, which was a decadent delight, being filled with a high quality chocolate was served with a creamy nougat ice cream.
Both deserts were freshly made and the perfect ending to a great evening.