Restaurant Reviews Archives - Travels for Taste

Baluchi restaurant at The Lalit, London – a Review

June 29, 2018 by manjirichitnis 4 Comments

Baluchi at The Lalit, London – a Review

Nestled amongst modern glass structures sits the beautiful Grade II listed red brick building housing The Lalit, London. Acquired as part of an ambitious project by the Lalit Group, it is their first Hotel outside the Indian subcontinent.

I was invited to lunch at the Baluchi restaurant at The Lalit, London and so a few days ago, on a fabulously sunny Monday afternoon, my friend N and I, were welcomed by a warm Namaste at the grand front entrance. From thereon, every staff member who walked past greeted us with an equally warm traditional Indian greeting – Namaste – best way to make me feel instantly at home.

This stunning building, former home to the renowned grammar school St Olaves, has been painstakingly restored to retain most of its period features. This period building housing The Lalit, London, is a tribute to the late Mr. Lalit Suri, whose love for London city had always drawn him here and he had envisioned setting up a hotel in the city.

The central theme of marrying Indian Opulence to the grand features of a former school extends to the names of the hotel rooms,aptly called classrooms, the meeting rooms are ‘Laboratories’ and the bars have been named the ‘Teachers Room’ and the ‘Headmasters Room’. Many a former student, have been known to enjoy a drink or two in The Headmasters Room Bar, no doubt reminiscing about their school days.

Baluchi, the pan Indian restaurant, occupies the grand former assembly Great Hall. The spacious seating and larger than life blue chandeliers add a modern twist to old world charm. The delicate jaali woodwork around the beautiful bread bar called ‘The Naan’ery’ compliments the original parquet flooring. The gallery offers a bird’s eye view of the ‘Great Hall’ and enjoying a themed afternoon tea at the gallery, is probably the best way to relax and admire the beautiful view and marvel at the stunning interiors.

The vivid blue ceiling and the exquisite chandeliers are reminiscent of the grandeur of Indian palaces, while the timber-panelled walls ooze Victorian charm.

After welcoming us, Chef de Cuisine atBaluchi, Chef Jomon took us on a tour of the grounds. Chef Jomon Kuriakose has over a decade of experience in the kitchen and before coming to Baluchi, has worked at the Cinnamon Kitchen under the guidance of Vivek Singh.

A beautiful and very artistic, milky white stone statue of Lord Ganesha, looking onto a great view of the Shard, seems to be keeping watch over the red brick hotel building, silently, from its place in the outside terrace. The elephant-headed god also makes his presence felt in the hotel room decor, in the form of rustic stone structures.

While the Chef excused himself to the kitchen we continued on a grand tour of the building. The Lalit houses 70 luxurious bedroom some even with 30 foot high ceilings making this a very unique boutique hotel. The Lalit legacy suite connects three rooms and offers all modern day amenities including a grand tub and a heated seat Japanese toilet – ah the luxury! The timber panelled walls, embroidered Indian tapestry and framed photos of former school building vye for attention against stunning views of the Shard and the Thames.

This room definitely has my heart but I cannot explain the feeling of being inside the Prestige Classroom, this room was flooded with light, thanks to its high ceiling and the skylights letting in the warm sunlight. I can only imagine waking up in one of these suites and enjoying my morning cuppa while looking onto the Thames and seeing the city come alive with its daily buzz of activity.

Next stop was to admire the state-of-art spa called ‘Rejuve’ offering traditional Indian therapies. I would love to be pampered with a warm Indian hot oil head massage and indulge myself with one of the relaxing therapies sighhhhh….

After this grand tour, my friend N and I got to pick a table to be seated at and enjoyed some very refreshing cocktails. A cucumber flavoured vodka cocktail helped cool me down several degrees on that very warm summer afternoon. A perfect accompaniment to our cocktails were the crunchy papads served with a selection of chutneys.

First to arrive at our table was a beautifully presented platter of starters. Even the menu follows the central theme, with the starts titled ‘Term1’ – reminding us that we were seated in the majestic Great Hall, a former school assembly hall.

The plating was so artistic, almost too beautiful to eat! Top L-R in the photo above: A Gluten-Free monkfish tikka called Panch Phoran Mahi Tikka which was so delicate it simply melted in my mouth – pure joy! It was flavoured with Kasundi mustard and herbs and placed on a bed of tomato emulsion. Scattered around were some bits of a beetroot brittle – so moreish! Dotted along the side was a seabuckthorn gel – and because it sounded so exotic I just had to try it! I found that it had a very sharp, tart taste if consumed on its own and as a chutney used to mop the courgette fritter – yes that seemed to work unexpectedly!

In the centre of the plate was a stuffed courgette flower, coated in a light batter. The crisp fritter or Bharwan Zucchini was delicious and I would have loved a small platter of just these fritters with a tangy tamarind chutney – ummmm. The Kaafir lime chicken tikka was juicy, flavourful and tandoor-cooked to perfection and was topped with a lovely cashew crumble.

For our mains or ‘Mid Term’ we were served some of my favourites which also happen to be some of their most popular dishes, Tandoori Prawns, Butter chicken, Palak Paneer, Dal Baluchi and a mixed bread basket to mop it all up with. I love seafood and the prawns were brilliant, the spices were just right and they were not cooked to retain the plump and juicy texture – mouthwatering!

Black daal is cooked overnight giving it a thick, creamy and rich texture, making the Dal Baluchi a very comforting dish. Amongst the other breads, there was a very unusual mango flavoured bread stuffed with coconut – a fusion take on the regular Peshawari naan. It was delicious but probably not my favourite one amongst the selection, a very personal choice though because I much prefer a regular naan or chilli garlic naan to the Peshawari – a matter of personal choice, I guess. The palak paneer was very good, I love paneer and never pass up an opportunity to try a paneer dish. I am glad I opted for panner, I was not in the least bit disappointed and if I had to pick just one main with my naan it would probably be this humble spinach dish. The best part was the paneer was so soft and had a melt-in-your-mouth consistency – such a pleasure for my taste buds and the hint of kasoori methi and ginger flavour in the spinach base was very pleasing too. The butter chicken was delightful, the chicken had soaked up the marinade and spices and the buttery creamy sauce it was cooked in was very tasty.

And just when I thought that the start platter plating was so amazing that no other dish served that day could keep up, Chef Jomon decided to dial up the visual delight, a notch or two with two stunningly well-presented plates of dessert aptly titled ‘Term Break’. A very exotic sounding Paan Kulfi sat on a bed of sevai, the paan infused kulfi flavour was spot on and a great tribute to both the traditional kulfi and the meetha paan that many people love to chew after a meal. The texture was perfect, creamy and the lovely berry compotes dotting the plate were delicious too – we scooped them up with the fresh strawberries on the plate. Paan lovers – add this dessert to your list of not to be missed dishes!

The cardamom ice cream was my favourite though and the saffron infused pineapple it sat on was beautifully juicy, sweet and the flavour pairing worked so well together. My very tropical and Indian palate was very satiated with this dessert.

All these amazing dishes are a testament to Chef Jomon’s passion for creative flavours and innovative dining.

We spent a happy few hours exploring the opulent suites, devouring fabulous Indian food and experiencing the very warm hospitality of the team at The Lalit in London. Chef Jomon spoilt us with some really great food and the bright sunshine just made it a perfect afternoon out in London.

*With thanks to The Lalit, London for an invite to a truly memorable afternoon at the Baluchi. All opinions expressed are as always my own.

Modern Indian Vegan Supperclub

March 26, 2018 by manjirichitnis Leave a Comment

Eating out in today’s times, especially in London, leaves one spoilt for choice, not just with the plethora of amazing eateries offering so many popular cuisines but also, supper clubs and pop-ups. Especially for anyone looking for authentic regional cuisine or craving a more personal and homely dining experience, home run supper clubs are just the thing. And for all my vegetarian and vegan friends, I am happy to say that London has so much to offer!

Having hosted a few pop-ups myself, I am always excited and curious to explore this facet of the food culture in the capital.

Recently, I was invited to a modern Indian vegan supper club by Chef Saurav Nath, who has worked with some big names in India and London like the Taj Group and Gymkhana in Marylebone to name a few. I met him when he was heading up the kitchen at Inito – an Indian street food restaurant in London’s Spitalfields, which I had the pleasure of reviewing. (Interested to read my review of Intio? Go here)

Ever since, I have loved his style and creativity and couldn’t pass up an opportunity to see what his interpretation of modern vegan food would be like in the context of Indian cuisine. Also, an opportunity to enjoy a meal with my fellow food blogger and friend Heidi is always welcome.

The venue was Chakra on Holland Street (read my review here), set in the swank Kensington area of London. After a fashionably late start to the evening, which Heidi and I, noticed was due to the late arrival of some of the guests, we were served a very refreshing aperitif called – Kheera Jhal Jeera a zesty and moreish Cucumber & cumin refresher which was followed soon by an excellent Amuse Bouche. Gajjar aur Suryamukhi ka Shorba or Jerusalem artichoke & Chantilly carrot soup infused with curry leaf, mustard, asafoetida & sunflower seed. This mini portion served with bite-sized crunchy kale pakoras was a great teaser for the palate.

So far I was delighted by everything, the taste, the creativity, presentation and the beautiful names of all the dishes on the menu.

The starter was a bold combination of tofu and kidney beans to create a vegan version of the famous Awadhi mincemeat galouti kebabs, which I personally found to be okay. Considering I love eating meat, I think it was more to do with what taste I am familiar with than the dish itself. The wasabi yoghurt was good but the edible coal chutney sounded very exciting but didn’t do much for my palate.

Another interesting part of this menu was a fabulous mid-course dish called Chukandari Tikka – Tandoori grilled sous vide, braised beetroot tikka flavoured with aromatic garam masala, coconut chutney & mushroom pickle. The beetroot tasted good and the complex mix of flavours from the garam masala really packed a punch. I really liked the mushroom pickle too and I think it was a good combination with the beetroot, unlike the coconut chutney. The coconut chutney though delicious on its own, seemed a bit out of place with the other two stars on the plate.

After what seemed like a long wait, the beautifully presented mains were served. I must say I wasn’t expecting to see Patra – or plates made from dried leaves used to serve the mains in – of course, supported by regular plates below.

This traditional Indian disposeable environment-friendly plate is made from dried leaves and is very popular during Hindu poojas and normally prasad is served in them. I love this kind of patra as it has very convenient litle ‘compartments’ or depressions to serve daal and vegetables seperately!

The edible flowers added a nice touch to the Khichadi. The wild garlic and purple sprouting broccoli khichadi was okay, but the rhubarb chutney it was served was beautiful in every sense of the word. The Shahi jeera or royal cumin flavoured soya dumplings were tasty but very filling and the sauce they were served it was very good. Not easy to pull off am sure, considering the total lack of dairy flavouring! The kiwi raita was a pleasant accompaniment too.

To share, we were served a generous portion of Turai Poriyal, Dal Palak and Roti. Hot off the tandoor the roti was comforting with the spinach daal and felt very homely and wholesome, although I would have loved a big blob of ghee on the roti 😉

The Turai poriyal or courgettes cooked in grated coconut were really tasty and another dish that I would love to eat again. My tummy had given me the full capacity signal loud and clear, so nibbling on the dessert was the best I could manage.

The pineapple & coconut halwa samosas sat on a bed of gooey and sticky sago pudding. These were garnished with a dusting of gram flour caviar – or crumbled motichoor ladoos and pomegranate soil. Now motichoor ladoos, I could never resist and sago pudding albeit in a different version, is something I have grown up eating – we make it for days when we fast for religious purposes and it is a very welcome texture for my palate and therefore a familiar and very welcome taste. Coconut – both fresh and grated feature heavily in both our masalas and in our coastal curries and I like pineapple too. So a combination of these two popular tropical flavours that remind me of my Maharashtrian coastal cuisine was obviously a winning combination but can’t say I was a fan of the vegan outer casing of the samosa in which these beautiful ingredients were packed. Again something I shall say is a very personal opinion and interpretation.

Though some of the dishes didn’t shine through as much as the others, it was only because some of the dishes like the vegan shorba, the beetroot tikka, wasabi yoghurt, mushroom pickle and turai poriyal totally dominated over others on the menu. I would give five stars to the menu for its sheer creativity and the deceptive ease with which these dishes seem to have been created. I can only imagine how hard it must have been to create vegan versions of many of these dishes and serve a packed restaurant all courses at the almost the same time – which in my humble opinion is one of the biggest challenges any supper club host faces and therefore, a measure of success. Apart from the delay between the mid-course and mains, I really cannot think of anything to complain about – except that I would have loved to gulp down several glasses of that gorgeous aperitif – Kheera Jhal Jeera!

Modern interpretations of classic recipes are always difficult to pull off and even more so for an audience as discerning as the one from London. But I think Chef Saurav Nath has really pushed the boundaries and created some truly beautiful vegan versions of popular Indian dishes. So would I recommend going to his supper club? Oh absolutely! ( Oh and while you are here, why not have a gander through Heidi’s blog and check out her views on the supper club here)

*With thanks to the host – Food and Hospitality Consultant Humayun Hussain, Chef Saurav Nath and Heidi for an invite. All opinions expressed are as always, my own. No monetary compensation was provided for a positive review.

Honey Afternoon Tea at St. Ermins, London

November 26, 2017 by manjirichitnis 1 Comment

Afternoon Tea with friends is on top my list when it comes to a relaxed day out in London. And a few weeks ago, I had an opportunity to experience a delicious Honey themed afternoon tea at the exquisite tea room of the tastefully decorated and very plush 4-star rated St Ermins Hotel in Westminster, with my favourite fellow food-obsessed bloggers.

The delicious honey comes from their very own rooftop which is home to 350,00 Buckfast Bees. Much like the regal design of St Ermins tea room, the bees get to wander around the royal parks surrounding St. Ermins. Because these friendly bees have access to such a wide variety of blooms in the capital city’s well-maintained and stunning royal parks, it translates into a unique flavour profile for the honey.

The location for St Ermins is unbeatable, located right among some of London’s most popular landmarks, this 4-star hotel boasts an impressive history. The hotel played a vital role during WWII with historic meetings and clandestine exchanges between spies. Even today St. Ermins is an important historical landmark with rumours suggesting a secret underground tunnel running from the grand stairway in the main lobby, all the way up to the houses of parliament!

The reception rooms echo drama and ooze charm thanks to the famous Victorian theatre designer J.P. Briggs.

The limited edition Honey themed afternoon tea buzz-worthy menu is special thanks to the bees who call the hotel their home. I try and eat GF as much as possible now and the GF honey tea that I choose was quite delicious. The large variety of teas on offer will leave you spoilt for choice. I cannot resist a fruity infusion and my berry flavoured tea was very refreshing and a fabulous accompaniment to the sandwiches.

Savoury bites include the classic salmon sandwich and a moreish honey mustard chicken sandwich on brown bread and a delicious portion of glazed pork loin on rye bread smothered with cheddar and a richly flavoured onion chutney.

The star of the sweet offerings was an innovative dessert called the mini beehive – a pretty honey flavoured orange and yoghurt mousse pot

This afternoon tea option comes with unlimited bubbly which Heidi and I, enjoyed while we took lots of photos of tea-cups and edible treats, while Nayna relished a refreshing glass of freshly made orange juice.

While you are savouring your cuppa do gaze at the amazing vintage silverware collection on display.

No afternoon tea is complete without some freshly baked scones slathered with clotted cream and jam. Inevitably our conversation drifted towards the eternal debate – Cream first or Jam?! Which way do you like your scones?

To make this Honey themed afternoon tea even more exciting, you get to adopt a bee, complete with an adoption certificate. You can view the beautiful terrace area where the bees buzz around, safely from behind the glass.

Tempted to visit London’s 1st Bee hotel? Head here to book yourself in for a bee-licious treat and a chance to adopt your very own bee. Pssttt… You might want to hurry as the unlimited prosecco offers runs out on the 27th of Nov, you wouldn’t want to miss out that now would you? 😉

Would you like to read about Nayna’s vegetarian spread, then head here, Heidi’s views and interesting photos can be viewed on her blog here.

Curious to explore more options for Afternoon Tea in London? Why not read my experiences at various places:

*With thanks to the team at St Ermins for inviting me. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Where to find the best Aussie Burgers in Earsfield

August 5, 2017 by manjirichitnis Leave a Comment

Paired with a great beer, I think, a juicy burger hits the spot and nothing comes close to this divine
combination. But enough about beer already, how about burger and wine pairings? Ben’s Canteen
seems to have that sorted.

A local favourite, the Bens Canteen branch on Earsfield high street, is a trendy burger joint which has a great selection of wine to go with their Aussie style burgers. To sample the burgers, I decided to visit this new local hot spot. Located a stone’s throw from the train station, Ben’s Canteen has a welcoming and relaxed atmosphere. Large bay windows and a long wooden table right by the entrance beg you to sit down and enjoy a bottle of red while your order is prepared.

Though their epic scotch egg seemed quite tempting, we choose the pulled pork nachos to share. Packed full of flavour, the slow cooked pork was fall-off -the bone succulent – melt in your mouth meaty goodness. Coupled with melted cheese, the crunchy nachos are the ultimate treat in comfort eating. If like me, you can’t resist a gin and tonic then do try one of their innovative combinations – eight in all to be precise. My favourite – the Gin Mare strangely pairs well with the nacho starter.

For mains, we tried the trio of mini burgers, a fabulous combination of the cheese burger, the Hawaiian and my personal favourite – the Hot, crispy fried chicken burger. The regular cheese burger doesn’t disappoint with a fresh taste and satisfying combination of American cheese, pickles and juicy beef. What more could you want in a cheese burger? Though if I was to go back for a guilty treat – which I am sure I will, the Hawaain is what I would pick –
pulled pork and a pineapple fritter with red cabbage slaw tops the charts in terms of crunchy meaty goodness.

The hot crispy fried chicken burger satiates cravings for spice and flavour. Soft chicken breast encased in a moreish buttermilk batter with kimchi and spring onions finished off with a fiery Korean hot sauce before being slapped between fresh buns. Absolutely divine!

I like how they have kept the burger menu simple because each of the burgers we tried was fabulous. For all those hours, before visiting, that I spent browsing Instagram and drooling over photos of tempting burgers, salivating over melted cheese oozing from a meaty burger and dreaming of dripping egg yolks in buns, Ben’s Canteen did not disappoint. Not only did I get my burger fix and how, but also I absolutely loved washing them down with a great variety of wines. Given a choice, I would always pick a good Malbec but the Pinot Noir has also proven to be a reliable companion to the Hawaiian pulled pork burger.

Earsfield High Street has a spattering of some great local cafes and restaurants that serve everything from artisan coffee to Nepalese momos. Ben’s Canteen fits right in. No surprise then that, in past year or so, since it opened its doors, this has already become a popular joint amongst locals – they seem to cater to all tastes – everything from brunch time cocktails and bottomless bubbles to gooey cheese burgers AND everything in between (Brixton sourdough toast – here I come!)

It’s not just the great wine pairings that draw in the crowds at Ben’s, they also have a tempting brunch
menu and some really great cocktails. They are dog-friendly and local. In my book, they tick all the boxes.

*With thanks to Bens Canteen for an invite. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Pure – authentic Indian Cooking at Fulham, London

April 14, 2017 by manjirichitnis Leave a Comment

Fulham High street is always buzzing with activity and is dotted by an assortment of eateries. Nestled among them is one hidden gem called Pure Indian Cooking. With a female chef, Shilpa Dandekar at the helm this is a neighbourhood restaurant with a loyal set of patrons.

The minimalist interiors at Pure belie the superior quality of food and service served up by the husband-wife duo. who have worked with some of London’s finest high-end names. Chef Shilpa has worked with the likes of Chef Raymond Blanc OBE. Both Faheem and Shilpa began their career with the Taj group and then continued to work with big names like The Bombay Brasserie and the Michelin-starred Quilon.

Cocktails with familiar Indian flavours like mango and chilli, I always find very tempting and the Mango Chilli Margarita at Pure is quite bold and refreshing.

We tried a range of starters but loved the Patra Chaat and seared scallops the most. What makes the patra chaat so special is the fusion of a popular street food – chaat with all it’s lively flavours married to a very homely familiar taste – that of patra or fried colocasia leaves. One bite of the patra and memories of my aai making ‘aloo chya vadya’ (patra in marathi) came flooding, reminding me how much I miss watching her cook, especially during Ganpati when she always very painstakingly makes these from scratch.

The scallops are fresh and the flavours are brilliant. The kebabs were fabulous simply they were cooked to perfection. The spices used for marination come through in every juicy mouthful and meat lovers will be left wanting for more.

With the starters setting the bar high, we were expecting a great set of dishes for mains to follow as well. And Chef Shilpa did not disappoint. Crab kokum fry – crab shell stuffed with spicy crab meat – was our favourite. Inspired by dishes the chef has eaten in her childhood home in the western coastal parts of India, dishes like the crab kokum fry, Lamb sukke and Mango curry are simple homely yet delightful dishes created with love and passion which clearly shine through.

I would also highly recommend the lassoni palak – leafy spinach cooked to a creamy consistency and tempered with burnt garlic – perfect with a large helping of rice and some prawn masala – ummm – so comforting and satisfying.

The Apricot Halwa is very moreish, as the different flavours are delicately balanced together. A dessert such as this befitting of a trained and experienced chef’s repertoire.

True to its name, the food at Pure is just that – pure, earthy and full of flavour yet with crafted with expert knowledge and the very best ingredients and produce. I would go back purely for the

I would go back purely for the patra chaat, crab kokum fry and the lamb dish and we do hope to make the most of the fact that this delightful restaurant is in our neck of the woods. But for those who can’t get to Fulham, there is a great opportunity to sample this talented chef’s cooking at her supper club called the ‘Modern Indian regional journey’. To book the supper club go here and to explore the menu in detail head to the restaurant website.

*With thanks to Humayun Hussain for the invite and Chef Shilpa Dandekar and Faheem for their warm hospitality. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own.

Shampan at The Spinning Wheel revisited

October 16, 2016 by manjirichitnis 1 Comment

Last time I was at Shampan in Kent it was a very sunny and bright summer afternoon and I remember O.D ‘ing on the cocktails and accompanying papad. This time around we were all wrapped up with the gentle early autumn sunshine playing peek-a-boo with the looming grey clouds hovering above.

This British Curry Award winning, large and modern flagship outlet is very popular amongst it’s patrons in the local area and has recently launched a New A la Carte Menu.

We managed to make it in the nick of time what with delayed trains on the Southern line. On much insistence from the eager waiting staff I gave in decided to choose a cocktail over a mocktail (Not that I needed much convincing !)

An adaptation of the porn star martini this one packs a punch is in my opinion a great accompaniment to the Basil Scented Tiger Prawns with Desi Honey and Pepper Vinaigrette starter.

Encouraged by the brilliant taste of the first cocktail my defences completely crumbled and I had to sample the Lychee martini which was brilliant.

Chef Sadek’s assorted grilled Hor’s d’oeuvres with Paneer, king prawn, chicken, lamb, salad and a relish is ideal for sharing and is a great way to a variety of different meats and vegetables on one platter. Presented on a slate tray this appetiser was quite popular around the table.

The onset of colder weather always makes me crave a flavourful meat curry and the Hyderabadi spiced lamb with pilau rice was really tempting. The Shampan group prides itself on sourcing most of their ingredients locally and this main is made by slow cooking marinated Kentish lamb shank. The meat takes up all the rich flavours of the marinade and is fall of the bone soft, topped with moreish roasted vegetables it tastes great with a comforting side of flavoured pilau rice. I was quite fascinated by the thin slivers of okra used as a garnish which were flavoured with a light masala mix and flash fried to make them absolutely delicious, crunchy and a far cry from the usual homely version of okra that we are used to.

The mister decided to try the Slow braised leg of kentish lamb ‘salli’ with straw potatoes with biryani rice for his mains because the salli bit reminded us both of grand Parsi meals we have enjoyed over the years especially at Parsi weddings and Navjote ceremonies.

The assembly is very well- thought of with the juicy slow cooked lamb resting on mince and a fried onion surrounded by a thick aromatic gravy with perfectly done basmati rice biryani topped with wafer thin sliver of potatoes deep fried – just the right crunch to garnish a fabulous main.

Some of the dishes that the other guests enjoyed were Punjabi red spiced chicken breast served with sautéed spinach, pilau rice and Kerala spiced king prawns tempered with curry leaf and served with a thick coconut milk sauce accompanied with coconut rice.

The naan platter was fabulous too and the pipping off naans disappeared almost as soon as the basket was set down.

The dessert platter was grand affair with gajar halwa and an ice cream resting on a bed of crushed crunchy biscuit base and a beautifully fresh whole fig on the side.

Executive Chef Sadek Miah has created an truly delightful new menu with exciting and bold combinations with keeping in mind classic Indian recipes. The results are visually stunning, beautifully presented palate pleasing dishes that are sure to become very popular. The venue itself is very charming and a would make a great day out in the “Garden of England” not just for dinning out but as a party or celebration venue. The bar and main dining area at the Tamarind Room offers a spacious dining area done up in muted colours comfortable lattice wood chairs. Perfect for quite, intimate moments whereas the Caraway overlooks the garden and is bright and airy.

Shampan even caters for private functions with a dedicated space – the Saffron Room – a plush setting with it’s own huge bar and a generously proportioned classy function room.

Don’t leave without a cup of coffee to wash down all those spices, a great way to round off a superb meal.

*With thanks to Humayun Hussain and Shampan Group for an invite. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Chakra on Holland street unveils new menu at a swank new London address

October 6, 2016 by manjirichitnis Leave a Comment

Having sampled the food at Chakra over two years ago, I was quite excited to see how the menu had evolved after it’s relaunch at Holland Street in upmarket Kensington.

Accompanied by the usual suspects, Nayna and Heidi, I settled in with a healthy appetite that I had managed to work up by salivating over the menu for almost over a week.

After sipping on fruity mocktails and cocktails with mini poppadums on the side, we got stuck into the starters. The deconstructed version of samosa came in the form of flat mini pastry spheres topped with a sweet potato & pea mixture finished off with swirls of tamarind chutney.

We also sampled the tandoori paneer, basil and mint Chutney – a good dish done really well and the soft and perfectly done chicken tikkas served with a chutney.

The baby spinach Fritters,we agreed unanimously, were the best starter from our selection. Served with a Spinach Galouti ( which was received with mixed emotions) and a dainty little blob of radish and spinach salad – this is definite winner.

No Indian meal is comeplete without some comforting daal-chaawal so Meloni dhal was a must with some simple steamed basmati – lovely long grains cooked to perfection.

While Heidi savoured seafood biryani with a side of sweet potato, Nayna relished an unusual but tasty vegetable dish featuring purple potato and ivy gourd. The star on the table though was the fabulous tandoori poussin – a magnificent dish of meat and spices cooked in a hot tandoor until the meat is ready to simpl fall off the bone with a gentle prod with a fork ummm. I also sample a sides okra which was scooped up in greedy portions with the buttery naans.

Never one to say no when presented with a dessert menu, I picked the Gulab Jamun Caviar ( what?! )- with pistachio toast and cardamom cream was undoubtedly the showstopper of the evening. Worthy of winning the title for the best fusion version of a very traditional but extremely loved Indian sweet, this one truly took my breath away.

The Mango Kulfi does a playful twist on the bog standard Indian forzen dessert. Moresih and creamy mango kulfi cubes resembling mini slabs of butter sat atop glass tubes filled with mango juice ( which I found overtly sweet) while freshl mango bits were chilled and served on the side in a generous portion. Like the Gulab jamnun caviar this dish was welcomed to our table with much glee.

Head Chef Tai Khan’s new menu takes fusion cuisine and bold combinations to new heights. Amongst the many new items on the menu, the most notable starters are Tandoori tiger prawns,

Mains not be missed out on are : Tandoori Poussin, Tandoori Gressingham Duck Breast, Figs; and Clay Oven Cooked Black Cod, Saffron, Samphire.

But undoubtedly the desserts here ‘take the cake’ with the Gulab jamun caviar taking home the crown for the most tastefully presented and creatively conceived treat for all senses.

Perched on a pretty cobbled street, it’s cosy welcoming interiors done in grey and large framed photos depicting scenes from rural India, this restaurant also has an alfresco dining area.

A renowned and experienced name for over 15 years in bespoke catering and events planning, Chakra Events receives huge catering assignments from a very demanding client base both within the UK and the international circuit.

Chakra has won the Best Caterer South Award at the influential British Asian Wedding Awards in 2015 and the catering arm has client spread as far and wide as Italy, France and the Netherlands through to Austria, Greece, India and more. Chakra Events offers varied cuisines like Pan-Asian, Lebanese and North African to European and Mexican apart from flavours derived from North Indian dishes.

For MD Arjun Varma, Chakra on Holland Street, is yet another feather in the cap catering to a global clientele who not only appreciate the restaurant but also their much in demand events catering.

Chakra on Holland Street - Gulab Jamun Caviar

*With thanks to Humayun Hussain and Chakra on Holland Street for an invite. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Hoppers, SOHO – a review

August 18, 2016 by manjirichitnis 13 Comments

To anyone familiar with Sri Lankan cuisine, appams are no stranger. Re-christened as Hoppers in the colonial times, these light dosa like crepe’s also come in a fluffy stringy avatar much like idli in a ‘ramen burger’ form, are traditionally known as ‘idiyappam’ To try the Hoppers and more, served at the much talked about restaurant in SOHO, by the same name, I decided it was finally time to brave the queue’s. Accompanied by Asma, we managed to get there just in time before the crazy lunch hour rush started. We wanted to have a catch up and conversation always flows better when the ambience is right and the food is good.

Hoppers, SOHO, is another successful venture, conceptualised by the Sethi siblings, who are the minds behind Trishna, Gymkhana, Lyles’s, Bubbledogs and Bao.

While queuing up, I took a peek inside – the wicker thatched roof, wooden furniture, intricately patterned tiles on the floor and tables, yellow lighting – everything reminded me of an old Gymkhana back in India, oozing old world charm and character. Once seated inside you will notice the brightly painted Kathakali masks on a sunny yellow wall facing the bar.

The menu features what is known as short eats – basically, smaller portions like the ones served as snacks from road side food shanties. Similar to the greasy but very satisfyingly delicious spicy fried dal fritters served wrapped in newspaper cones or placed on pages torn out of old note-books and dolloped with scoops of spicy green coconut chutney.

My lunch companion Asma ( she who runs the fab Darjeeling Express) and I decided on hot buttered devilled prawns, bone marrow varuval and brinjal moju.

The rich, smooth and deliciously spiced gravy in which the bone marrow is served is finger licking good. The generously scattered fresh green curry leaves add that curry flavour to the sauce – we mopped it up with the string hoppers later. One bite into that luscious bone marrow and there is no turning back. In contrast, the prawns are fiery hot and smothered in butter, though not scathing, they are not for the faint-hearted. Asma’s Bengali palate approves of the succulent prawns so I would say give it a go – just have the cooling masala buttermilk at hand to wash down all the spice and grease.

Mains at Hoppers, SOHO

Onto the mains we picked the egg hoppers with fish kari and lamb kari. The Hoppers come with pol sambol, seeni sambol and a coriander chutney.

Pol sambol is delightful relish made with Maldive fish and coconut. I am a great fan of seafood in general and love pickled seafood a lot. The seeni sambol is a Sri Lankan version of caramelised onion chutney. Together these little sides provide a fun adventure for your taste buds as you dip your cripsy hoppers into the kari and mop up the sauces.

The crispy edges of the hopper and the fluffy centre are both satisfying and filling and the fried egg in the center for me was just perfect. Dip the crunchy edges of the hopper or dunk large chunks of string hoppers into the oozing egg yolk and then scoop up some of the lamb kari – you won’t regret it.

I love how the hopper is both like a crispy plain dosa and fluffy like a steamed idli and filling like a neer dosa all in one. The egg on top just makes it so much better.

We also tried the Lamb kothu roti and although the lamb is hidden under a majority of veggies and roti it is quite a good dish as a filler. I am not a fan of kothu though, so I won’t miss it too much next time around and would really like to see more lamb in the dish.

The masala dosa comes with a very homely sambar and a fabulous sweet potato curry, I only wish there was more of that curry as it is simply amazing. The crisp dosa has a spicy dry chutney called podi scattered inside and a generous amount of perfectly done potato sabzi inside – you cannot fault this dish in any way which.

The Brinjal moju side is very tangy and the strong taste of vinegar is balanced by the spices used with the aubergine. Again this is something I could not get enough of.

The string hoppers come with pol sambol and Kiri hodi which is aSri Lankan coconut milk gravy with Maldive fish and fenugreek. I have mixed feelings about the Kiri hodi but they seem to be leaning towards love rather than hate. Perhaps more trips to Hoppers are required for me to make up my mind. Asma and me hungrily wiped down the remaining sauce from the bone marrow varuval with the string hopper – oh that sauce!

I would have loved to try the duck heart chukka and durian flavoured ice cream and then probably wash it all down with some string Tamil Nadu Kaapi. Unfortunately, there was no way I couldn’t eat anymore and had to take away a lot of the food. And the head Chef Suresh Pillai spoilt us by sending us generous portions of dishes to sample, that in addition to what we had ordered was more than we could possibly consume.

Over the past few years, AK and I have been to many Sri-Lankan restaurants around London. As expected they are to be found in the suburbs, notably in Tooting and East Ham. Our all – time favourite has got to Jaffna House – a no-fuss cheap and cheerful place where you can eat till you are ready to explode at the seams but still not draw up a bill of more than £20. So to be standing in a queue in SOHO for Sri-Lankan food was not something I was expecting. But am so glad I did and that too with a fab companion like Asma. For once, I didn’t have to apologise for taking photos from all possible weird angels with not just my camera but my phone too – of course – for all those social media channels that need feeding 😉

One of the many reasons that puts Hoppers in a class by itself in comparison to the other Sri Lankan restaurants is the entire ambience that they have so thoughtfully managed to create – the wood panelled interiors, framed posters, the gorgeous rustic hammered copper plates, those tiled tables, the efficient service and of course the food!

I most certainly plan to be back, to brave that queue, this time with hubs AK in tow, and no there won’t be any camera in sight. Just us and – the food.

Average bill person with one starer and one side to share, one main and one non-alcholic drink – £25 approx (without alcholol and dessert)

Don’t miss out on – Bone Marrow Varuval, Crab Kari on the specials menu if available – it is absolutely divine!

Disclaimer: Unless mentioned that I was invited to review, I foot my own bill when eating out and have written this review purely out of a passion of sharing my love of good food. I was not required to write a positive review and was not compensated monetarily for this post. Thanks to Chef Suresh Pillai for treating Asma and me to some complimentary dishes.

Experience modern Indian cuisine at The Painted Heron, Chelsea

June 21, 2016 by manjirichitnis 4 Comments

Experience modern Indian cuisine at The Painted Heron, Chelsea – a review

Friday evenings are everyone’s favourite day to well just let their hair down, to relax and let the pressure of deadlines from the week gone by settle down for a bit. That is reason enough to want to celebrate with a great meal.

If you can manage to get a date night on a Friday then it’s an even bigger bonus in my diary.

After what seems like a lifetime, we finally managed to find time for a quite dinner out for two last Friday evening. And we couldn’t have picked a better place to spend it at than the Fine dining restaurant – The Painted Heron. Situated in South Chelsea it is nestled at the exit of a quiet residential lane.

Quitely understated this riverside restaurant is perfect for when you are looking to indulge in modern Indian cuisine and enjoy a good wine list. After all, it is amongst the top 20 secret London restaurants that foodies love and is headed by acclaimed award-winning Chef patron Yogesh Datta.

We choose to sit at a cosy table facing the Heron Terrace. In spite, of the rain it was quite warm and a Champagne Cocktail was in order. It set the mood for our fabulous starters. Wild soft-shell chilli crabs on a skewer were plated so beautifully on a vintage plate and served with tree unusual chutneys. The crunchy batter was a mixture of sesame, chilli and lager, very moreish.

The orange chutney gets its distinct flavour from crumbly goats cheese and the maroon chutney has plum and berry flavours – just one example of how traditional dishes have been interpreted to create a distinctive and unique menu.

The chicken tikka three ways, was everything you would expect from tandoor grilled chicken on skewers – deep smoky and juicy flavours lending themselves to succulent melt in your mouth chicken. The modern twist to this dish is the kala chana and potato side it is served which sits on a bed of freshly ground coconut chutney – delightful and a revelation of how unexpected flavours and ingredients come together to create this tasty combination!

Minced Wagyu beef was an unexpected but fantastic choice for the chapali kebab starter, traditionally made with lamb. Served with tangy tamarind chutney the kebabs are paired with rice served in a small coconut shell.

If these starters have amazed you, the creative dishes on main course will leave you spellbound. Dishes like peasant supreme sit alongside wild boar curry and venison haunch steak. Much as we would have liked to let our taste buds continue their journey into these wildly fantastic sounding dishes, we decided to keep it simple for the main course.

The vegetarian and meat thali’s come with there different curries, naan, plain rice, salad and curd raita. Served in rustic plates with the finish of old silver, the plating looks fit for royalty.

The fried okra in batter on the veg thali is brilliant and chicken curry from the meat thali is great with plain rice.

Thalis are a great way to sample several dishes in one mini meal.

Chilean Casabalanca Pinot Noir was a good accompaniment to our meal, balancing all those complex spices with the deep fruity notes.

Many of the other patrons were regulars and knew the staff well, many took their wine glasses along and sat outside at the Heron Terrace. We followed suit…

A perfectly cosy little spot to enjoy the late evening light and the warm summer air.

There is also a Heron Al Fresco menu to explore if you so choose.

It’s amazing how after a heavy meal we manage to crave for a little sweet something and the sorbet trio was perfect to share for two. It was a close call between the coconut and the mango sorbet but we both agreed that the coconut sorbet was the best.

This gem of a restaurant really does deserve every bit of praise it gets and then some more, with top marks for creative combinations that work well and traditional Indian food that you cannot fault.

After your meal, do not miss out on the opportunity gaze at the beautifully lit Chelsea Bridge. Such a pleasing sight especially on a rainy night it really is rather romantic. Also, a great spot to wait while you call an uber or if you get lucky with the weather simply walk along the A320 for sweeping views of the Chelsea bridge.

*With thanks to Humayun Hussain and The Painted Heron for an invite. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Bangalore Express – new A la Carte Menu reviewed

June 8, 2016 by manjirichitnis Leave a Comment

Set in the heart of the City, Bangalore Express owned by acclaimed Chef-Patron Yogesh Datta, has a versatile menu offering loads of options to cater to every palate. On a pleasantly warm spring evening a large group of journalists and freelancers like me were invited to enjoy the launch of new A la carte menu.

Greeting familiar faces, as everyone arrived was a great way to settle in. The ‘Bindass bar’ is located on the ground floor and the stainless ‘dabbas’ that adorn the back wall reminded me of Mumbai’s efficient dabbawallas, ferrying impossible looking tiffins expertly balanced on their head snaking through busy and crowded railway stations. No wonder that the one of the cocktail’s is called Shantaram ( a very common name, also reminded of the book Shantaram by Gregory David Roberts) – which has amongst other flavours – mango and vodka.

I would highly recommend the new cocktail aptly titled ‘Bangalore Summer’. Strong flavours spicy green chilli and fragrant coriander delicately balanced with gin to create a refreshing summer drink – a pleasant reminder of cuisine typical to the southern states in India. Punchy and refreshing this cocktail seemed to be the popular drink of choice that evening.

The menu has all the usual classic dishes one would expect in any casual dining Indian restaurant, but the reason this place is such a firm favourite with not just the huge expat population that works in the city, but also with corporate clientele is the sheer variety of dishes they offer.

We ordered a selection of dishes from the starters and small platters, also the grilled sharing platter to really get the table buzzing.

The lollipop chicken from the Indo-Chinese small plates does not disappoint and is exactly what I was expecting – sweet and sticky chicken drumsticks with a crunch and a kick of red chilli with a hint of sesame flavour. The chilli squid is a fusion of flavours and a great accompaniment to summer cocktails.

The Nepalese momos – both the steamed chicken and tandoor grilled vegetable dumplings seemed to be popular with the other guests. I had to resist because compared to tandoori prawns they didn’t stand a chance;)

Without doubt, the star dish from the grilled sharing platters is the deluxe prawn platter which I shamelessly pretended to share with the two ‘foodies’ seated next to us. I could have asked for another platter if it had not been for the absolutely fabulous crispy okra chips. Very moreish these chips are coated with a light batter that is deep fried to a give it a deep golden colour. Devoured it dipped in tangy raw mango chutney and I guarantee you will greedily ask for more, just like we did.

Other gems like from the grilled sharing platter like the long chicken tikka skewer and mixed mini has some enthusiastic takers 😉

For mains, while I choose the rustic Marathi chicken curry on the bone, my friend ordered a crispy dosa – masala mash. The curry was very homely and is best paired with chapatis rather than rice. A surprise winner for me that evening though was a Punjabi boiled egg curry, It was so comforting and delightful that I would go back just for that one dish ( oh and the okra chips too!)

There is also a Deluxe dish section in the new menu with tempting offerings like the Asian seabass Nilgiri curry and culinary inspiration from around the world finds a place too in the big plates section. With offerings such as the Anglo-Indian fish and spicy chips, Dhaka Biryani to South African bunny chow all vying for attention. If that does not interest you then the popular ”Curry Plate Matrix” which lets you customise and build your own dish with a protein added to a curry base of varying degrees of heat, a choice of sides and also a choice of different types of rice – this matrix is a very creative option.

Express thali’s and old favourites sit nicely alongside vegetarian delights Paneer Lababadar and Bagare Baingan – an ode to the humble aubergine.

What makes this new menu so good is the fact that it reminds me of the way menu’s have evolved at my favourite casual dining restaurants back in Mumbai. All the usual suspects like Chicken sweet corn soup – an Ind0-Chinese favourite, to fish Koliwada for starters, are dishes I identify with. What delighted me most, was a Maharashtrian Chicken curry on the bone – a very homely treat best mopped up with several chapatis hot off the tawa with just the right amount of ghee trickling off the sides.

Mango ras malai topped with pistachios seemed like an appropriate way to appease my sweeth tooth, creamy and satisfying this dessert is apt for the summer months.

This gem of a restaurant nestled in Gracehurch Street opposite the iconic Leadenhall Market is a fail-safe choice for popular Indian curries, crispy dosas, cracking cocktails and popular Indo- Chinese favourites amongst other food. For the more homesick crowd – the breakfast menu with its masala chai and the homely curries will definitely hit the right spot.

*With thanks to Humayun Hussain, Chef-Patron Yogesh Datta of Bangalore Express for the invite. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own.