Favourite Tables

Tag: indian restaurant indian restaurant

Kricket_main

Kricket

Posted on

Had the most amazing mind blowing meal last night.

 

Indian tapas…… every single dish was full of taste and flavour… a taste sensation.  Beautifully presented and served.

Kricket_02

Staff were very friendly and informative about the dishes.  Understood what we liked and advised accordingly.  I could not pick out a favourite dish, but “must try” are the Fried Chicken, the Bhel puri, raw mango, tamarind, sev, yogurt, Butter garlic crab, seaweed papad and the samphire pakoras, date & tamarind chutney, chilli garlic mayonnaise.

Kricket_01 Kricket_03 Kricket Kricket_09 Kricket_04

Very reasonable prices and a lovely vibrant restaurant. Felt very at home and comfortable, could have stayed all evening.

CSN_main

Cafe Spice Namaste

Posted on

We had a fantastic Indian meal at Cafe Spice Namaste in east London and its so different to your local restaurant. We experienced such an amazing array of stunning Indian flavours and spices that enhanced each dish. On arrival you get a nice friendly greeting then you get to see the menu and believe me you want to order everything as it all sounds fantastic. We in the end decided to go for the Tasting Menu which includes 3 glasses of wine and we were also told that it is actually unlimited food, so when you say stop they will then serve you Dessert to finish.

8669FEB7-DAFA-4CF1-A0D9-E534083271F9

The exciting thing is that you don’t know what dishes you will be getting until it arrives, which to us was a great idea. We managed to survive 10 courses before surrendering and having Dessert .

So it all started with popadoms & dips followed by Samosa , potato cake , fish fingers , a sweet and crunchy rice , duck , chicken , prawns with spinach , salmon and cheese then to curry dishes of chicken and finally lamb that forced us into submission so we’re then served dessert to finish. This was a delightful spicy creme brûlée.

ABC26CEE-F0C1-461A-B07C-5540F11E36A0

 

Most of the dishes were brought to us by our very friendly waitress Martina . I have to say I will definitely recommend a visit and I will be returning soon to sample more of Cyrus Todiwala’s dishes and those amazing flavours

screen-shot-2016-11-23-at-14-21-54

Autumn/Winter Newsletter for Restaurants

Posted on

Click Here for the latest Favourite Tables Newsletter

  1. The Roster of Great Restaurants Continues to Grow

  2. Now in their third year on Favourite Tables

  3. Chef’s Table a very popular Read

  4. Some great restaurants and gastropubs are “not on the high street”

  5. #FTbadboys a fun Twitter Photo Competition

  6. Coming soon FTbadboy Burgers and Sausage Rolls

 

screen-shot-2016-11-23-at-14-34-39        screen-shot-2016-11-23-at-14-34-19

heron

Chef’s Table talk to Chef Patron of The Painted Heron, Yogesh Datta

Posted on

yogesh-datta

It was in his native India where Chef Datta first discovered his natural flair for cooking and where his talents as a chef were first recognised. His career began as a young man in Delhi, where he became well versed in Indian culinary traditions at the PUSA Institute of Hotel Management.

His culinary journey continued as he honed his expertise at India’s prestigious Taj Palace Hotel. It was whilst here that he first received training in the more classical European kitchen methods and where he first began to develop his own unique Indo-European cooking style.

His restaurant and chef experience was further enhanced when he moved to study at the International College of Hotel Management in Switzerland.  In Geneva, he worked for a time at the Metropolitan hotel. He then moved back to India, to the historic City of Jaipur, in Rajasthan to take up the Head Chef position at the Hotel Mansingh, followed by a stint as Executive Chef at the Hotel Maharani Palace.

Following a successful spell in Dubai from 1996 – 1998, Chef Yogesh arrived in London to take up a challenging position as Head Chef at Tabla restaurant in Canary Wharf, London. He was tasked with “turning round” this once popular restaurant. This he did and it was whilst there that his style of cooking became influential in its own right and was brought to the attention of successful local business man and regular customer Charles Hill. During 2000 the pair teamed up to open their own restaurant, Charles having recently acquired a suitable property in Chelsea. At the time the building was being used as a french style brasserie but had fallen out of favour with customers. The pair’s confidence of creating a success was helped by the history that the building had housed restaurants since 1953.

2002 saw the opening of The Painted Heron in Cheyne Walk and in 2012 it celebrated 10 years as one of London’s finest Indian restaurant with numerous accolades being bestowed including AA rosettes, best restaurant and best chef awards.

painted_night painted_day

FT asked Chef Datta: What he felt about accolades and in particular his thoughts on Michelin Stars,

CD: Every chef and restaurant owner wants to know that they are serving customers to a high standard and that the customer is happy. The Painted Heron has always had great feed back and whilst we are listed in the Michelin guide a star is probably not something we could achieve, we’re not setup for that. Over the past 14 years since The Painted Heron opened, online and social media have played an increasing part in the types of feed back restaurants like ours receive. In the most part it has been very positive, however, talking directly with customers is still the best way to understand how they feel about the experience they have just enjoyed.

FT: You have lived and worked in some interesting cities around the world, why have you settled in London.

CD: London is just an amazing place to work as a chef and I have been lucky enough to be able to work with and influence many up and coming young chefs. Some of these have gone on to achieve great things here in the UK or even back in India taking what they have learnt back with them and changing local perceptions of dishes. Others have stayed with us here and are now in their 10th year cooking in London. Our Head Chef is someone I have known and worked with for nearly twenty years.

img_8110

FT: When The Painted Heron first opened, the menu changed almost every day and the relationships with local suppliers was crucial. How has that changed?

CD: When we first opened, The Painted Heron was considered ground breaking and we were as far as Indian cuisine was concerned, with our daily changing menus and the freshness of the meat and fish we used. The menu development has now settled down and we are more influenced by seasonal focused changes now. However, the great relationships built with local butchers and fishmongers has continued and this helps us source incredible ingredients when they are at their best.

FT: You have talked about getting the best ingredients and the freshness of produce used in your menus, is there any foods that you won’t eat.

CD: Not really I will try most things and I think that is to do with the chef in me. However I’m really not keen on raw meat or fish. I much prefer eating well cooked and properly seasoned foods, adding the correct spice to enhance flavours. How food is cooked is very important to our style here at The Painted Heron. We have recently invested in a Josper Grill to add another level of flavour to the meat and fish we cook and also it allows us to create a “tandoor” feel to a wider variety of different ingredients that would be difficult  in the traditional clay oven. New dishes are being introduced to the menu over the coming weeks including a Black Cod dish.

black_cod2 painted_josper

FT: So Chef, as with all our Chef’s Tables, we love to know where you like to eat when you have time away from the kitchen. So where are your favourite tables?

CD: I Have been many times to St John, Smithfield’s and really enjoy the style of the restaurant and the food. Great ingredients, cooked well and presented in relaxed environment.
20161111 st-john-smithfield-exterior roast-bone-marrow_st-john
And since it open the Chiltern Fire House, Marylebone has been a regular place for me to visit especially with family.
large large2 chilton_07

 

Asha’s in Birmingham

Posted on

I went to Asha’s with my husband and children because we hadn’t been for a decent Indian meal in a while.

To start with, I was struck by the very pleasant and relaxed atmosphere of the restaurant, and the politeness of the staff.

91 52

 

Screen Shot 2014-04-16 at 08.44.02

For starters we ordered a vegetarian kebab platter and a seafood platter, the former because I am a lifetime vegetarian. By all accounts, the seafood was just divine!

For mains, we had a mix of chicken jalfrezi, lamb saag, palek paneer, aloo matar ghobi, and vegetable malai kofta.

Picture 252 Picture 115 Picture 048 Picture 010

The meal was what we would call an anglicised Indian…..but, what can I say, but that the whole selection was utterly delicious! The kids loved it and my husband looked thoroughly chuffed with his choice of restaurant.

Although it wasn’t the most inexpensive meal we have ever had, we shall certainly be coming back!

Simi