That feeling grows when a Porlock Bay oyster with a jewel-like cured sea bream chaat is presented on beach-like pebbles, swathed in dry ice to mimic sea mist. When spiced corn street snacks arrive under a bonsai tree, you know you’re in for a memorable experience. If you have room for dessert, opt for the Classic Trip of sweet laddoo, sticky gulab jamun and creamy srikhand. Fall-off-the-bone lamb ossobuco sits in a silky, satirsfying sauce flavoured with jaffa spices and curry leaf, while sarson chicken, tangy and hot with mustard and chilli, is as soft as butter. Jackfruit tacos are a revelation – almost meaty in texture, stuffed into fluffy rice lentil pancakes with southern spice and chutney. To start, ghati masala prawns are plump and tender, coated with sesame, peanut and coconut for a satisfying crispy crunch.
#Dishoom restaurant london plus
If you’re here for the first time, have an overview experience and choose two dishes from the Gali ka khana (street food) section, one from Rassedar (curries), one from Chapata Chops & Tikka, plus a couple of sides. Even at lunchtime it feels romantic, and the sharing dishes reflect that vibe. The Maddox Street dining room is long and wood-panelled, adorned with beautiful paintings of exotic flowers. At Manthan – the Hindu word meaning to churn and reflect – Rohit takes inspiration from his mother’s cooking and the street food of India. Rohit led the kitchens at Gymkhana and Trishna before opening his first venue, Kutir, in Chelsea. With a pedigree like chef Rohit Ghai’s, expectations of the food at his new Mayfair restaurant are high – and it doesn’t disappoint. Unique to the Maiden Lane outlet (there’s another branch in Soho) are crunchy pepper soft shell crab – blisteringly hot sweet, caramelised Kolkata chilli duck, accompanied by pancakes and cucumber strips and plump chunks of rib-eye steak with chillies and roasted cashews. Hakka chilli paneer lettuce cups are filled with tongue-tingling Szechuan pepper-spiced paneer, showcasing the Indo-Chinese influences. Crackling spinach is a refreshing take on a chaat with sweet yogurt, date & plum sauce and pomegranate. Momos – steamed dumplings – are a must (especially the spiced kid goat). But don’t rush: there’s so much to savour. Set in an industrial chic dining room, there’s a buzzy vibe, with queues outside.
Then the story of the Hakka Chinese immigrants who created a new cuisine by combining traditional Chinese cooking techniques with the spices of India. Pull up a chair! First, there’s the name Fatt Pundit, a combination of the common Chinese surname with the Indian word for scholar. Street food sharing plates with Indo-Chinese heritage storytelling is all part of a great restaurant experience these days, and the staff at Fatt Pundit are very happy to share.
0 kommentar(er)
