Opened in 1992, used to go fairly regularly, then a couple of bad experiences, so went elsewhere. Visited again recently, delighted - have been getting take-aways,  and had four full sit-down meals in last two months. Older style curry house rather than 'Modern Indian', more consistent than it used to be, and, the best bit, still serving BIR food as I remember it twenty years ago, robust flavours, well spiced. Wonderful. An absolute must for 'Old Timers'.

Not necessarily - one person explained it all very clearly some time ago. (years now) Seems he wasn't believed. Probably best just to keep quiet about it. Anyone who's grasped it will probably agree.

                                                                        D.
                                                 





















 

Indian Restauranteur : What the Brits want is food that looks good, has an interesting name, and dosen't taste of anything.
    Yes, a local restaurant owner said this to me.
    Anyway, the change came to East Anglia around 2005  / 2006. Within two years the old style Curry Houses had all gone, replaced by what I think of as Modern Indian Restaurants. [ MIR's  ? ] All light and airy, no flock wallpaper, but more significantly, none of the old familiar smells. New 'modernised' menus appeared, some places even dropping the old favourites, the Madrasses and vindaloos. They would make them if you asked, but they now tended to be meat with a little chilli and some watery gravy, no attempt being made to make a sauce. And everything BLAND. The more trendy places started experimenting with Indo-French/Italian fusion cookery - Spagetti Bombay, Pasta Madras. Worst of all, English game cookery. They seemed ashamed of their origins, adopting names like La Ristorante Indienne, Labone, etc.
                 Sorry folks, I think the party's over. It's all down to DIY now. If it hasn't reached you yet, it soon will.
                                                                       D.

Hi George -
                 A suggestion, it may produce the flavour you are after, but obviously no promises. To my mind, however, it will make the best possible BIR Dhansak. Simply make a portion of curry sauce, with a good thick gravy, [preferably not thin watery 'Modern Indian' type] to this add a good heaped cooks' spoon of un-thinned dal [combination of red lentils and channa dal / yellow split pea] cooked with plenty of cassia bark and leaves. Mix well, add meat and simmer for a minute or so before dishing up.
                                 Good luck, Dave.
Ps. Whole spices are usually removed from dal before use.


 

But presumably 'New Indian Cuisine' rather than good old fashioned curry houses. Does such a thing still exist anywhere now ? Bring back red flock wallpaper and curries you can stand your fork up in I say. I'm thoroughly p***** off with children's food in tiny portions.