Curry lounge nottingham12/20/2023 ![]() The tender pieces of chicken fillet could have benefited with longer cooking time to allow it to take on the flavour of the curry which spicing was well balanced. This was a mildly spiced chicken curry, flavoured by cardamom and garnished with pomegranate. Our combination of curries included the Saturday special called Amuri Murgh. The meat samosas also came accompanied with the aforementioned ‘standard’ salad. The sweet chilli sauce was dismissable, the dip drenched with a layer of oil. (1/10)īetter was our meat samosas which were had good filling of mince lamb and floury potatoes, the samosas themselves crisp and less greasy the dishes preceding them. This was accompanied by another anaemic, watered down mint yoghurt dip and the ‘standard’ salad consisting of token lettuce and a slice of carrot. Onion Bhaji arrived as two egg-sized balls, had good flavour but again was a tad greasy. This abomination was actually worse than some of the papadoms & dip that are given out free by Indian takeaways. Only the Cucumber Raita was tolerable with decent crunch from the mixture of cucumber and onion. Mint & Yoghurt was watery and tasteless, Lime & chili over salted, emphasizing the bitter peel and Mango Chutney was sweet and watery. The papadom themselves were greasy, the dips disappointing. Papadoms were brought to us with an assortment of dips including Mango Chutney, Mint & Yoghurt, Lime & Chilli and Cucumber Raita. For the purpose of this review, we ordered the food ‘apna’ style (ie the way that Indian people would eat their food) Unfortunately the tables were rather small (yes smaller than the cramped up once at Benares) which is not conducive to Indian food which is a lot about sharing small dishes. The tables themselves were wooden, varnished in black, accompanied by chairs of the same variety. Red curtains were used as dividers between tables. The restaurant had a very glitzy decor – with tall, sparkling chandelier glass dangling from the ceiling. In addition, many of the changes introduced by GR such as the tiffin trays and the streamlined menu have since been discarded. Having done my bit of research into this, what I do know is that the restaurant was only opened for 6 months before GR was called in to save this failing restaurant. According to him the whole thing was just a publicity stunt to raise the profile of the newly opened restaurant. Speaking to the cab driver as we made our journey from our middle-of-no-where hotel (thanks in part to the ingenious, well thought out planning of the badminton club) he mentioned that the restaurant was a good choice but was rather cynical about Ramsay’s involvement. Ramsay has dipped his grubby mitts into one pudding too many) (Speaking of Kitchen Nightmares, boy-oh-boy is Gordon in a lot of hot soup – this writer is of the personal opinion that Mr. Yes, the same Curry Lounge with the ridiculous ‘Create Your Own Curry’ menu and the more absurd ‘antler’ naan stand. Wait a second… does that place ring a bell? Why of course! This is the same Curry Lounge that was featured on Ramsay’s Kitchen Nightmares. ![]() ![]() For our second night at Nottingham we decided to dine at Curry Lounge.
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