For the first episode of The Original Series (a.k.a. Curry
Review 2000) we visited the Kathmundu Kitchen shortly after it had
Decor: Very smart with its red and yellow walls, wooden floor and
frosted windows. Lights too bright though.
Music: "Atmospheric" semi-authentic pan pipes.
- No other customers (at 8pm on a Friday).
Time to get served: 25 minutes.
Favourite menu description: Menu descriptions either very
cursory or non-existant.
- Very friendly and helpful waiters, knowledgeable but not pushy.
- Were asked if there were any special dietary requirements.
- Offer to take food home.
Popadums and Chutneys: Popadums "a bit soft", spicy ones not
very spicy. Three dips excluding lime pickle.
Lime pickle: Medium/mild but very tasty with innovative
inclusion of carrots.
Onion bagees (£2.50): Very nice, but it seems guys get 3 while girls
MAIN COURSES AND DESERTS ||Good but sometimes bland|
Vegetable Dansak (£3.40): "Non-descript, bland compared to Gulab" (Dixon)
Prawn Dansak (£5.35): "Just right" (Gregory)
Something Vindaloo: "Milder than most, 7/10" (Allan)
Chicken Dansak (£4.95): "A bit bland" (Tansley)
Chicken Shashlick: "Good/OK, 7/10" (Holden)
Prawn Chilli: "Smashing" (Hogan)
- Very good vegetarian options.
- Generous portions, good rice (£1.75).
- No chapattis, only roti, but didn't look very unleavened.
- Apparently the desert menu had "not arrived yet" - offered only ice
cream in three flavours.
||Sweets with bill
|| Too drunk to remember
- Nepallese tea available "tastes like PG tips with cinnamon" (Anon).
- Spotless toilets.
- Credit card slip has line for gratuity.
Somewhere worth revisiting after they've been open for a bit
longer. We award the Kathmundu Kitchen 3 Cobras: