Decor: Turquoise walls, Doric pseudo-pillars, whitewashed
arched alcoves containing shapely vases and Persian pouring
Music: None!!! Until 12:15am when they put on some typical
Indian Curry music.
- Two of those old gas fires were out to keep us toasty, the type
you remember as a kid before central heating was invented.
Time to get served: 20 minutes I think.
- Functional menu - no exotic descriptions. Polite, attentive waiter.
Popadums, chutneys and lime pickle: Not had.
Chat-e-phal: "Fruit salad with corriander, chick peas and salad
- actually very tasty, superb even" (Geer).
Vegetable Samosas: "Very nice potato centre" (Hogan); "Normal"
Onion bagees: "Flat, very crispy, not gooey, really good, soft
on inside" (Dixon)
MAIN COURSES AND DESERTS ||Good overall|
Muter Paneer (as a main dish): "Too many peas and not spicey
enough, although cheese OK" (Hogan).
Chicken Murg Masala: in a voluminous bowl... "Burmuda triangle
of taste: vast unexplored area in which you might get lost; definitely
good quantity. Quite hot, nice" (Geer).
Subzi Kofta "Rich on outside, fluffy on inside. Surface area to
volume ratio too small. They don't taste of much although sauce is
pleasant and strong" (Dixon). "Look like turds" (Geer).
Prawn Korma "Too creamy - would be OK if I'd had rice. Like the
consistancy of the prawns, too spicey to be called `mild', really like
it though" (Dragani).
- Garlic naan "Perfect" (Hogan).
||Sweets with bill
|| Too drunk to remember
- After 8's with the bill.
- Buffet at lunchtimes only.
Away team was depleted mid-curry when Stefano felt pukey and
left. Nothing to do with the food, probably induced by getting the
dregs of a barrel of evasively titled "I can't remember" Ale in the
Hobgoblin earlier. Anyway, the food was good and 3 well-deserved
cobras are awarded. Could easily get 4 on another occasion..