Topic: Kushi Restaurant, Moseley, Birmingham

[Kashmiri Bob]

Finally got over to the Kushi for a takeaway on Sunday and arrived just as they were opening.  The Kushi is an open plan seating traditional style decor Balti House, complete with a fine red carpet.  All looked really good and with a few diners present the setting would undoubtedly make for a pleasant and relaxing atmosphere.  I was greeted by Head Chef, Mohamed Ali Haydor (Ali) and provided with a menu.  I ordered a Kushi Kebab starter, Balti Chicken, pilau rice and a garlic naan.  There is a little seated area to wait for your takeaway to arrive, fairly close to the kitchen entrance.  I could hear quite well and found myself listening for the tell-tale pinging of microwave ovens, above the clatter of pots and pans. There was none.  A couple of minutes later, Ali returned with a freshly made popaddom and mint dip, on-the-house.  Very nice!  I asked about the availability of his book, which unfortunately was out of stock until after Christmas.  But we soon started chatting about my attempts to make curry at home, Ali was interested and obviously very knowledgeable.  It wasn?t long before the food was ready, and I was on my way home.  The food was in a proper brown paper carrier bag, instead of the plastic bags many places seem to use these days, which for some reason can cause foil trays to leak their contents.

So, was the food any good?  I didn?t rush into it.  Been disappointed so many times in the past, even based upon friends? recommendations.  Since starting making my own I will not entertain sub-standard, bland, or overly greasy food from anywhere.  If it is not right it goes in the bin; end of.  At first glance on opening the first foil tray I was disappointed to see two irregular shaped (burger type variant) kebabs, reminiscent of the chapli type kebabs popular in these parts.  I casually sniffed the tray and immediately recoiled in surprise. The aroma was quite wonderful.  Difficult to describe, just, wonderful!  I quickly grabbed a knife and cut into one of the kebabs, teasing it apart.  I observed fine, ground, minced lamb, flecked with chopped coriander and possibly green chilli. This was not a chapli kebab.  Using the back of a fork, I pressed on the kebab. Moist but no sign of greasiness whatsoever.  I popped the kebabs on a plate together with the green salad provided and tucked in.  The taste was absolutely out of this world.  Everything was right.  The perfect balance of spice, seasoning, heat, and texture. Stunning.  I must have started mumbling and talking gibberish to myself, as the wife came into the kitchen to ask if there was anything wrong.  ?Nothing?, I blurted out and whilst pointing at my plate, ?this kebab is awesome!?  I savored every mouthful.  No mint dip; not needed. The Kushi Kebab was absolutely superb.

Next I opened the rice tray.  Lovely white, orange and yellow pilau, with a wonderful fragrant smell and notes of different whole spices.  I had a quick fork around and found some seeds.  Thought they would be cumin, but no.  Fennel (toasted).  Noted to self that must try adding some to my own rice, but reckon care will be needed as these are pungent little fellows.  Added to perfection here.  Now to the big tray.  Balti Chicken!  I lifted the lid and my nostrils were immediately awash with the unmistakable aroma of pure, unadulterated, BIR, in big letters.  I would run out of superlatives for this dish, but fresh tasting, beautifully spiced, light, delicate, complex, and mind-blowingly good, come to mind.  Succulent chicken; the works.  This was the best tasting curry I have had in 10 years.  A big reality check on my own meager skills.  This meal was in a completely different league.  What struck me was that there was no way a lot of oil had been used to create this masterpiece.  There was oil and separation, but the taste was so light, and with all the flavours there.  Remarkable.  I?ve looked on the Kushi website since and they do offer lighter, healthier dishes.  I suppose this is what I had.  Glorious food anyway.  Finally, the garlic naan.  By now I had a feeling that this was going to be a proper GN, made with fresh sliced garlic, and there was, plenty of it uniformly distributed across the bread.   Both fluffy and crispy.  Not a lot of ghee either, which would fit with the notion of the light option menu.  I will certainly be going back to the Kushi and soon.  I want more, lots more.  Also plan to take the good lady for a sit-down meal. I am really happy.  At last I?ve found a brilliant curry house.  Not only that but a real bench-mark for comparison with my own endeavors.

The cost of my meal was ten pounds and twenty-five pence.

Overall rating:

10/10.

Rob 

[vinders]

Thanks for the mouthwatering review, though more than slightly envious of your experience

[jb]

Excellent write up.At last someone has actually tried their food.I'm a big fan of the Kushi book by the way,I know it's had mixes reviews on here.I just wonder how different their dishes are cooked in the restaurant as opposed to in the book.I did read on the website that they actually do lessons,it would be good if you could get into the kitchen.

[Malc.]

Excellent write up Rob. Like JB I enjoy the recipes found in the book, I only wish I lived closer to afford the opportunity to try the food first hand. I will certainly be looking forward to hearing how you compare the home cooked recipes in the book to the real thing.

[curryhell]

Top review as said by others.  Nice to see that each dish is disected before tucking in, looking for any useful clues that may be of benefit to us all .  It all sounds like excellent quality BIR Rob.  Look forward to future reports and any tips you can glean from Ali if you're going to become a regular  ;D  Now my mouth is watering and i'm fancying curry again.  Surely not four nights in a row :

[jb]

Top review as said by others.  Nice to see that each dish is disected before tucking in, looking for any useful clues that may be of benefit to us all .  It all sounds like excellent quality BIR Rob.  Look forward to future reports and any tips you can glean from Ali if you're going to become a regular  ;D  Now my mouth is watering and i'm fancying curry again.  Surely not four nights in a row :

Nothing wrong in that Curryhell.Still have the remains of an Elachi NIS from Saturday that's slowly disappearing.Off to spices tonight,did try to get into the New Delhi opening night this evening but it's full up!!  Never mind.

[curryhell]

Still have the remains of an Elachi NIS from Saturday that's slowly disappearing.Off to spices tonight,did try to get into the New Delhi opening night this evening but it's full up!!  Never mind.

I hope that was a  jb cooked Elaichi NIS  ;D ;D . Enjoy Spices, will be playing with my recipe for their NIS over the weekend.  Picked up 2kg of boneless mutton for the princely sum of

[Kashmiri Bob]

Thanks for the comments all. I should be back at the Kushi on Sunday for another TA.  Reckon this time it will be Lamb Shashlik starter and Murgh Raja main.  Possibly a Kushi Shabjee side dish.  Mushroom pilau and garlic naan.  I have ordered Ali's book from Amazon.  Looking forward to having a go at some of the recipes. 

Rob 

[Razor]

An excellent report GOTG.

What a pity that you haven't got the book.  It would have been good to see how your experience would compare with the recipes from the book.

Ray

[DeadBeat]

The wife adn I are in Birmingham this weekend for the big punk all dayer at the ballroom. Definitely want to try a Brum BiR whilst there...would you recommend this place for a sit-in meal on Friday? OR somewhere else?