Goan Fish Curry

Goan food is heavy on the usage of coconut and seafood. It has a beautiful coastline and coconuts grow abundantly in the region.
It is a #Nationalcurryweek and I am pleased to share this wonderful recipe with all foodies. 
Having lived in this gorgeous state of India, I had the pleasure to sample some truly sumptuous Goan food.
I have adapted this curry to suit a busy lifestyle without compromising on the authentic flavours. Using a bright red Kashmiri chilli powder will give this curry a lovey colour without making it too hot. It is best served with plain boiled rice. 

Serves  3

INGREDIENTS

2 fish fillets, skinless, cut into 6 pieces
300 g coconut milk
1 tsp turmeric powder
2 tsp Kashmiri chilli powder
2 tsp coriander seed powder
2 tsp tamarind pulp
2 tsp garlic puree
1 onion finely chopped
2 tsp oil (any)
Handful of chopped coriander leaves, for garnishing
Salt to taste

METHOD

Add everything except fish in the coconut milk.
Add oil in a heavy based pan, let it heat up for a few seconds
Add the coconut milk mixture into the oil and cook for about 15 minutes on a medium heat, till the onions are soft. Check the seasoning. 
Add the fish fillets and cook until done for about 5-6 minutes, depending upon the thickness of the pieces.
Garnish with coriander leaves. 
Serve hot with boiled rice and salad. 

Bread Upma

We all have bread almost everyday. This recipe will spice up the bread and make it more appealing and delicious to eat. It is quick and easy to prepare with minimum ingredients. Feel free to use any garnish of your choice. I used savoury Indian vermicelli called 'sev' but you can use grated cheddar or mozzarella or even shavings of your favourite veggies such as carrots or cucumber which will go towards the five a day.

Serves 2

INGREDIENTS

2 slices of bread, chopped
1 small onion finely chopped
1 finger chilli finely chopped
1/4th tsp turmeric powder
2 tbsp. yogurt
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp. Sunflower oil (or any oil of your choice)
A little chopped coriander (optional)
Handful of ready roasted peanuts
Salt and sugar as per your liking
Any other garnish of your choice

METHOD

In a skillet, heat oil over medium heat and add the seeds, they will temper in a minute.
Add the chopped onions, chilli and a pinch of salt, keep stirring until the onions are light golden brown.
Add the chopped bread, turmeric powder and let it sear in the masala, when the underside is slightly brown, add the yogurt and stir well to incorporate.
Add salt and sugar to taste.
Finally, add the peanuts, coriander.
Switch off the flame, and garnish with any item of your choice. Serve hot.
 

CLASSIC CHICKEN CURRY

This is a classic chicken curry recipe that is a staple in many Indian households. It is ideal for weekends and goes really well with just plain rice or Pilau rice. Feel free to use any meat or vegetable of your choice, simply adjust the cooking time accordingly as the base of this curry is universal. This is easy enough for even a beginner to try as most of the ingredients are readily available in most supermarkets.

SERVES 4-5

INGREDIENTS

4 tbsp oil

2 tsp cumin seeds

4 lightly bruised green cardamom pods

1 stick cinnamon 

2 tbsp plain yogurt

2 onions, finely chopped

2 green chillies, stalks removed, slit in the centre

2 tbsp ginger and garlic paste

1 level tsp turmeric powder

2 tsp red chilli powder

4 tbsp tomato puree concentrate

1 can of good quality skinless tomatoes

2 tsp roasted cumin seed powder

350 g chicken thighs cut into bite size pieces

Half a cup of hot water from the kettle

Salt and sugar as per your taste

2 tbsp chopped coriander leaves

Juice of a half lime

METHOD

Heat the oil in a saucepan with a lid. Add the cumin seeds, cardamom pods and cinnamon and cook for 30 seconds, next, add the chopped onions, stirring until light brown which should take roughly 10 minutes. 

Add the tomato puree concentrate along with the canned tomatoes. Marinate the chicken with ginger garlic paste and yogurt for 10-15 minutes.

Add the marinated chicken to the pan along with the green chillies, stirring well for a few minutes. Add the turmeric powder, chilli powder, salt and sugar to taste and sauté for further 5 minutes. Add the hot water from the kettle. Allow to simmer for 10 minutes covered and a further 5 minutes uncovered (or longer, depending on the chicken pieces and its thickness).

Sprinkle with the roasted cumin seed powder , lime juice and coriander leaves, serve with rice and any other accompaniment of your choice.

 TIP

• Chicken can be marinated and kept as long as overnight in the fridge.
• Use as much or as little chilli powder as you like according to the level of spiciness required.
• Canned tomatoes can be swapped for either more of the tomato concentrate or fresh pureed tomatoes.
• Remove the spices used for tempering before serving.

Malvani Shrimp Curry

After MasterChef, I wanted to write a cookbook, however, due to my busy schedule, family commitments etc it took me so long to write a book. I have finally released it on Amazon. It has 40 delicious recipes.These are easy to follow even to those who are new to Indian cuisine. It has some delectable family favourite recipes using ingredients that are easy to find. I am sharing a delicious recipe from my new book: The Spice Angel Discover the magic of spices...enjoy!

Malvan district is in the South of Maharashtra. The region is blessed with ample and fresh seafood due to its close proximity to the sea. This recipe is aromatic and tastes delicious with just plain boiled rice.

Serves 4-5

INGREDIENTS

1 onion, roughly chopped
1 inch piece of ginger
6 cloves of de-skinned garlic
75g frozen desiccated coconut
1 inch stick of cinnamon
5 cloves
4 cardamom pods
300 grams of frozen raw prawns
1 boiled and cubed potato
3 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon tamarind concentrate
2 tablespoons Sunflower oil + 1 tablespoon
Handful of washed and chopped coriander leaves
Salt to taste

METHOD

1. Add the oil in a pan. When hot, add the cinnamon, cloves and cardamom pods along with the diced onions, ginger and garlic, stirring for about 5 minutes on a medium heat until the spices and onions are roasted and a nice aroma emanates from the mixture.

2.Add the desiccated coconut and roast for a further two minutes.

3. Switch the gas off and let the mixture cool to a room temperature. Grind this to a fine paste using some water.

4. Add the reserved oil in a pan. Add the turmeric powder, chilli powder, boiled diced potato, add the prawns and combine well. Add about 1/2 cup of warm water. Cover the pan. Cook till the prawns are cooked for about 10 minutes.

5. Add salt to taste and the ground masala paste to the gravy along with the tamarind concentrate, check the seasoning and sprinkle over the chopped coriander leaves before serving.

Kale Pakoras

Kale is an undervalued vegetable, it is a rich source of calcium and iron. As a change I decided to make kale pakoras instead of the traditional onion pakoras. These were moreish dipped in a chilli sauce.

INGREDIENTS

1 cup Washed and roughly chopped kale leaves
1 cup chickpea flour
2 tablespoon rice flour
1/2 teaspoon turmeric powder
2 green chillies finely chopped
Few sprigs of coriander leaves, chopped
White part of spring onion, diced
2teaspoon cumin seeds
1/4th teaspoon baking soda
Oil for frying
Water to combine
Salt to taste

METHOD

1) In a large mixing add all the above ingredients except oil.

2) Add enough water to the contents and mix in with hands to form a dough like consistency. The batter should be not too thick but of a dropping consistency.

3) Add enough oil for frying in a heavy based pan.

4) When the oil is hot enough, start to form small balls of the mixture, drop in hot oil and fry in batches.

5) Drain on a kitchen paper and serve warm with sriracha sauce.

Sevai kheer

Sevai kheer is made for special occasions or as a offering to deity at festivals in India. Enjoy it hot in winters or cold in summer if you like, either way it is a fantastic and nourishing way to end a spicy meal.

Serves 4

INGREDIENTS

2 cups whole milk

4 tbsp. broken fine wheat vermicelli

5 tbsp. sugar

1 tsp cardamom powder

2 tbsp. charoli seeds

A pinch of saffron

METHOD

1) Add the milk in a wide bottomed pan. Let it come to a boil.

2) Add the broken vermicelli, cardamom powder, saffron and charoli nuts in the milk and simmer for 15 minutes.

3) Serve either hot or cold.

PURAN POLI

Puran Poli is traditionally eaten on Holi. It is prepared by soaking chana dal and then cooking it with jaggery, which is unprocessed sugar. It is usually served with warm milk and ghee. The water that remains from cooking the chana dal can be used to prepare a traditional runny dal, called 'Katachi Amti'.

INGREDIENTS
1 cup soaked and drained chana dal
1 cup jaggery
1/2 tsp nutmeg powder
1/2 tsp cardamom powder
1 cup plain flour
1/2 cup water, or as needed
Ghee, as required
a pinch of salt
Rice flour, as required, for dusting


METHOD

1. Cook the chana dal in double the amount of water till fully cooked. This should take about 30 minutes on a medium heat.
2. Drain the water from the cooked dal and mash finely either using a masher or in a grinder.
3. In another pan, add the mashed dal and jaggery. The jaggery will start to melt and release moisture, making the mixture runny. Let it cook for about 15 minutes till it starts to thicken up.
4. Switch off the gas and add cardamom and nutmeg powders. Mix well, and let the mixture cool down and easy to handle.
5. Make a dough with the flour, water, and a pinch of salt. Make equal portions of the dough. Also, make equal portions of the cooled mixture.
6. Stuff the sweet mixture into the dough balls, flatten with palms, dust with the rice flour and roll to form a shape similar to a crepe.
7. Cook till golden brown on both sides, apply 1 teaspoon of ghee on each side.
8. Serve with warm milk mixed with a teaspoon of ghee.

Spinach Dal

Lentils are an excellent source of fibre and protein. I have prepared this dal with spinach which makes it iron rich too. It tastes delicious with plain basmati rice. Red lentils are easy to cook and does not need pre-soaking making it convenient for busy families to rustle up a tasty meal in no time.

Serves 4

INGREDIENTS

1 Cup boiled red lentils
1 onion, finely chopped
4/6 cloves of garlic, minced
2 tsp black mustard seeds
1 tbsp. cumin seeds
1/2 tsp hing (asafoetida)
3 tbsp. oil
2 green chillies, slit in the centre
150 g bag of ready washed spinach
2 tomatoes, chopped
1 tsp turmeric powder
2 tsp red chilli powder
salt and sugar to taste
Wedge of lime/lemon to serve
Singe cream to serve- optional

METHOD

1. Boil the red lentils with salt and turmeric till done. Skim off the foam as the lentils boil.
2. Roughly chop the spinach leaves. Keep aside.
3. For tempering: Add oil in a pan. Temper the mustard seeds, cumin seeds, chopped onions,  minced garlic, tomatoes, asafoetida and green chillies and spinach leaves. Stir until the spinach is wilted.
4. Add this tempering in the cooked dal along with salt and sugar to taste and mix well. Add a swirl of cream if you like.
5. Serve hot with mango pickle, wedge of lime and plain boiled rice.

Gymkhana is a widely acclaimed Michelin star restaurant in the heart of London. After reading another blogger’s experience with the service of Gymkhana, I was initially reluctant to try it. However, I thought let’s give it a go as majority of the reviews were in its favour. And, I am pleased to say I wasn’t disappointed.  

Ambience: The restaurant was already quite busy at 12.10 pm. The atmosphere was pretty casual and the décor was subtle. There were pictures from the British Raj on the wall. The toilets were clean and well maintained. It is a medium sized restaurant with slightly crammed but comfortable seating.

Service: The waiters and waitresses were all dressed smartly, were polite and explained each dish as it arrived. I didn’t feel rushed at all.

Food: The food was great. I especially thought the following items were extraordinary: Shrimp chutney, Chicken Chops, Leg Chaat and Lasooni Dal. However, some items were salty. The portions were generous and the presentation was visually appealing.  

I was seated on a comfortable corner chair. The poppadum’s were quick to arrive. They were different than the ones served in conventional Indian restaurants which usually serve lentil poppadum’s. There were 3 different types to try: cassava, lentil and rice. I really like the combination of it with shrimp and mango chutney. The shrimp chutney was my favourite.

The Mango Lassi was one of the best I have ever had; I loved the stainless steel container it was served in. The garnish of crushed pistachio was not only visually appealing but also tasty.

My starter was Beetroot Chops served with mini buns, chutney and couple of sweet pepper fritters. The dish tasted good and looked amazing.

The next to arrive was the Chicken Chops with Chicken Leg Chaat and Green Chutney. The chicken was cooked to perfection was moist and had a fantastic chargrilled flavour. The Leg Chaat was a revelation. It had juicy bits of chicken, potato straws, onions and was delicious. To accompany there was also beautifully seasoned Dal Lasooni, Naan bread and Aloo Methi. All was delicious and I was struggling to finish my plate.

For dessert I had Cardamom and Strawberry Kheer which was good, not overly sweet. The combination of tangy strawberry compote and creamy rice kheer was soothing.

I finished the meal with a very cute identical duo of petit fours. They were divine! I loved the subtle flavour of almonds in it.

I had chosen a 3 course lunch menu which is priced at £30 per person. Discretionary service charge of 12.5 % was added to the final bill, plus an optional charge of £1 to the worthy charity Akshaya Patra which provides food and education to underprivileged children in India.  

To sum up, I was happy with my meal. It is definitely a good choice for special occasions, a day out with friends or indulging office lunches. The interior was not as nice as its neighbouring close rival Benares, mainly because Benares in bigger with a larger reception area downstairs. But, the service was better in Gymkhana. 

Location:

42 albemarle street | london | w1s 4jh
E: info@gymkhanalondon.com
t: 020 3011 5900

Nearest station: Green Park underground station

http://www.gymkhanalondon.com/

Overview:

Food: 4.5/5

Ambience: 4/5

Service: 5/5

Value: 3.5/5

Disclosure: I didn't receive any incentive to write this post. I paid for the meal.

PHULKA

Phulka is staple, unleavened bread. They are best cooked on a gas hob. It requires some practice to get this bread right. It is a healthy bread, as you control the amount of fat to add. I cook these just the way my mother used to cook without any oil or butter. This bread tastes great with any curry of your choice. 

Serves 4-6

 

INGREDIENTS

250g chapati flour, plus extra for dusting and rolling,

Salt to taste

150 ml warm water for kneading

1 teaspoon oil

  

METHOD

 

1. Put the flour into a large bowl, add the water and mix with your hands until the dough starts to come together, keep kneading for at least 2 to 3 minutes. The dough will be sticky, so grease your palms with little oil, as this will help to knead the dough; Keep the dough aside. 

2. Divide the dough into roughly 8 to 10 equal pieces or as per the size you would like your phulka, then form them into balls and press to flatten slightly. Put a flat griddle pan over a low heat while you roll the bread.

3. Dust some flour over the ball, place it on a lightly floured work surface and roll it into a thin and round disc. 

4. Place the prepared disc on the pan, increase the flame slightly, cook one side till done, then take the pan off the flame; with the help of a pair of tongs, gently slid the uncooked side of the  phulka over an open flame, revolving gently, so that it is cooked evenly from all sides. Little brown spots will appear all over the phulkas. Some may puff up and some may not, which is perfectly fine as far as they are cooked evenly on both sides. 

5. Repeat the process, until all the phulkas are prepared. Keep covered in an insulated casserole dish, or in an airtight container until ready to serve. If you like, smear a butter stick gently on one side of the phulka for extra flavour.

BHUTTA UPMA

Sweetcorn is a favourite street food on India. My mum used to make this delicious sweetcorn upma. In some parts of India such as Indore, it is also known as 'Bhutte Ka Kees'. 'It is a perfect Indian breakfast, filling and delicious. It is good enough to eat on its own. I also like it with a slice of buttered toast.

INGREDIENTS

1 cup frozen sweetcorn

1 tbsp. besan/chickpea flour

1 tbsp. oil

A pinch of turmeric powder

1 tbsp. butter

1 green chilli finely chopped

1/2 tsp. lime juice

1/2 tsp. black mustard seeds

1/2 tsp. cumin seeds

1/2 cup milk

1 cup warm water

Handful of chopped coriander leaves for garnish

Salt to taste

METHOD

Defrost the sweetcorn in a microwave. Blend it in a food processor to a course consistency.

Heat oil in a pan. Add the minced sweetcorn, turmeric powder and water. Cook stirring continuously for 10 minutes. Add the milk and keep stirring till the mixture starts leaving the sides of the pan. Switch off the gas.

In a separate pan, add the butter. When hot enough, add the mustard seeds, cumin seeds, green chilli. When the seeds starts to crackle, switch off the gas and add the lime juice and coriander leaves. Add this tempering to the sweetcorn mixture and mix thoroughly. Upma/kees is not ready to eat.

Onion Pakora

Onion Pakora is a sheer comfort food. It is easy to make; moreover is gluten free snack, so everybody can enjoy it. It is a great finger food, or works equally well as a sandwich stuffing. If any leftovers (which is unlikely!) they will stay in the fridge for up to 3 days.

Serving: 5-8

INGREDIENTS

Onion (large, chopped thinly lengthways) – 2
Gram flour – 8 tbsp
Corn flour 2 tbsp
Chopped coriander Leaves – generous handful
Ajwain – 2 tsp
Baking soda – 1/4^th tsp
Turmeric powder – ½ tsp
Finger green chillies (Heat level 3)
finely chopped x 2
Water – to combine
Salt as per taste
Oil for deep frying + 2 tbsp hot oil 

METHOD

1.   In a mixing bowl, add the onions, gram flour, ajwain, coriander leaves, chopped chillies and baking soda. Heat 2 tbsp oil in a pan and add to the onion mixture.

2.   Squeeze the onion and flour mixture with hands in order to release natural waters; mix in just enough water to combine the mixture to a dropping consistency.

3.   In a separate pan, heat oil for deep frying, fry spoonful of the mixture in the hot oil until crispy and golden brown. Serve hot with your favourite dip; it tastes good on its own too.

Tip:

Gram flour is also known as ‘Besan’ and ‘chickpea flour’. It is gluten free flour with high proportion of protein and other essential nutrients. It is obtained from Bengal gram (Yellow chana dal). 

Mung Bean and Courgette Usal

Mung Bean Usal is a traditional Maharashtrian curry made with green mung means. These are available at your local Asian grocery store. In order to get the best out of these nutritious beans, you need to soak them overnight in water. Drain the water the next day and put the beans in a wet muslin cloth. This cloth needs to be tied and put away in a dark place such as a turned off oven or microwave overnight. This will result in the beans getting the sprouts which are supposed to enhance the flavour and nutrition of the final dish.

Serves 4

INGREDIENTS

1 cup sprouted Mung Beans
1 courgette, chopped
1 onion, finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp asafoetida
3 tomatoes, finely chopped
1 tbsp. minced ginger and chilli paste
2 tbsp. Sunflower oil
1 tsp sugar
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp. tamarind concentrate
Few springs of coriander leaves, chopped
Salt to taste
Spring onion to garnish- optional

METHOD

Cook the mung beans with turmeric and salt till done. This should take about 30 minutes on medium flame.

In a pan, add the oil, when hot enough, add the cumin seeds, mustard seeds, asafoetida. Once the seeds starts to pop, quickly add the chopped onions, stir till the onions are translucent. Add the chopped courgette and stir fry for a minute.  Add the chopped tomatoes and ginger chilli paste. Cook till the tomatoes are pulpy and a nice aroma emanates from the masala mixture. Add half a cup of water and let the courgette cook for 10 minutes on low flame.

Add the cooked beans and finish off with the addition of tamarind concentrate, sugar and garam masala. Finally, garnish with the chopped coriander leaves and spring onions. Enjoy with plain boiled rice.

Curry For Change Supperclub

Had a lovely supperclub with 11 attendees to support the humanitarian charity #curryforchange.

On the menu were dishes like sev puri, sandwich dhokla, chicken Bhuna, vegetable korma, khamnag kakadi, Mumbai aloo & Amrakhand...yum!

Here are some pictures...

POTLI REVIEW

I wanted to visit Potli ever since I came across it on TV's Alex Polizzi's: Chefs on Trial. Finally, I visited it today. Here is the review.

Lamb Biryani

Trio of Chicken Tikka

Aloo Tikki with Chana Masala



Indian Art in Toilet!

Food

This is what we ate: Lamb Biryani, Aloo Tikki coated with vermicelli and served with chana masala, Mango and coconut Lassi, Prawn Balchao and Trio of Chicken Tikkas and Mango Kulfi for dessert.
The food was well presented and tasty. The portion sizes were just right. The lamb in biryani was succulent and really well cooked, just as it should be for biryani. The only criticism was that there were far too many cardamom pods in the biryani! If you are on a date, this is a dish to avoid, as it is pretty unsavoury to watch your partner picking out cardamom pods from their mouth as they eat!!
The Trio of chicken Tikka was very good; they were slightly bigger in size than the chicken tikka I have eaten elsewhere. The Cucumber Raita was soothing and an ideal accompaniment to the biryani; Aloo Tikki was good too, the vermicelli coating made them crispy and different than our usual tikkis. There were complimentary condiments served with the meal, such as tamarind chutney, mango chutney, tomato chutney etc, all were packed with flavour.
Prawn Balchao was a extremely hot dish, so stay away from it if you do not like your food hot. It was spicy hot to the extent that it ruined the flavour of this dish and we were unable to eat it properly. However, the prawns in this curry were tasty and of excellent quality.
We finished the meal with Mango Kulfi, which is Indian ice-cream, it had a subtle hint of condensed milk and mango, ideal for summer.

Cost
A meal for two including VAT and a discretionary service charge of £12.5 % will be approximately in the range of £35- £50. The prices were competitive; mid-range.

Ambience
The décor was pleasant, a typical Indian home style cusions, Limca and Thumbs Up bottles, utensils, Indian art and décor made it pleasant and comfortable. There is interesting Indian banners throughout the restaurant, including in the toilet (See picture above)

Service 
The waitress, who served us was friendly, well presented and knowledgeable. The service was fairly quick too.


Overall, it is a lovely little restaurant, ideal for a business lunch, quick family meal or get-together.

Location

POTLI- An Indian Market Kitchen
319-321 King Street, Hammersmith, London W6 9NH
020 8741 4328
www.potli.co.uk

Nearest Station: Ravenspark Court (5 minutes walk)



Overview:
Food  4/5
Ambience: 4/5
Service  5/5
Value  4/5

Disclosure: I didn't receive any incentive to write this post. I paid for the meal.

SHAHI PANEER KORMA

Shahi (royal) Paneer Korma is a mildly spicy and indulgent paneer curry; fit for a king or a queen! It is a treat for vegetarians or even meat eaters. India being mainly a vegetarian country, paneer is a firm favourite and a meat substitute. It is easy to prepare at home too and if you are watching weight, you can even make it with semi skimmed milk. It is also readily available in most supermarkets.



© The Spice Angel

INGREDIENTS

250g paneer
100g thick yogurt
50g single cream
25g cashewnut paste (Blend soaked cashewnuts in equal amount of water until smooth)
1 tablespoon of green chilli and ginger paste
1 tsp kasuri methi
1 tsp roasted cumin seed powder
1 onion, finely chopped
2 cloves
2 cardamoms
1 cinnamon stick
1 tsp sugar
2 tablespoon Sunflower oil
Salt as per your taste

METHOD

1. Cut the paneer into 2 inch cubes. Marinate with the mixture of yogurt, cream, ginger and chilli paste and keep aside until you are ready for the next step.

2. In a pan, add the oil, when hot enough, add the whole spices and wait for 20 seconds, until a nice aroma develops.

3. Add the finely chopped onions and keep stirring till the onions are cooked and translucent.

4. Add the marinated paneer and cook till the mixture comes together. Add the sugar, salt, kasuri methi, roasted cumin seed powder, cashewnut puree and mix well. Serve with naan or roti.

Benares Restaurant Review

I was keen to visit Benares restaurant for a long time. Finally, I took the plunge and decided to visit this gorgeous restaurant tucked in the heart of London in cosy Mayfair.

My first impressions of the restaurant was that the décor and ambience were amazing. It had a lovely welcoming reception area and very helpful staffs. There was a selection of books written by Atul Kocchar on display and stairs leading to the restaurant seating area.

I tried their lunch time set 3 course Menu. While I waited for the order to come through, I was given mini poppadum's with three delicious chutneys to munch on, which was complimentary.

For starter, I had Crispy King Edward Potatoes and Baby Corn Chaat, Chickpeas, Date and Tamarind Relish. The presentation and flavours were awesome. I particularly liked the idea of using fried baby corn in this dish, and the fried potatoes tasted just like you would find on the busy streets of India from a renowned chaat vendor.

For the Main course, I had: Curry Leaf and Black Mustard Tempered Plaice,

Sugar Snap Poriyal, Malabar Sauce. Again, the presentation was simply awesome, true to its Michelin standards, and tasted great too. What I particularly liked about the dish was that it wasn't overly spiced, the balance between the spicing and the flavours were just perfect. The fish was skinless that made it extra succulent and tasty to eat. The sauce had a lovely orange colour without too much heat. There was also fluffy naan bread, perfectly cooked Pilau Rice and home style dal with robust flavours.

For the dessert, I went for: Masala Chai Brûlée, which was just the perfect ending to an extra ordinary meal. There was a gorgeous complimentary platter of fresh petit fours provided after the meal which again was delicious.

The staff ensured that I was comfortable and was enjoying the food without being overbearing which was great.

The meal costed £43 with £1 donation to a worthy UK charity 'Find your Feet', which is doing exemplary job of supporting under privileged women in developing countries. And a discretionary service charge of 12.5%.

I would highly recommend Benares. It is a great place to have a fantastic meal out for a special occasion. I will certainly visit again to try more of their wonderful food.

Location:

12a, Berkeley Square, London W1J 6BS
020 7629 8886

www.benaresrestaurant.com


Overview:

Food: 4.5/5

Service: 4.5/5

Ambience: 5/5

Value: 3/5

Disclosure: I haven't received any incentive to write this post. I am a supporter of Find Your Feet and Curry For Change charity.