Having a late feast tonight

[chewytikka]

Not cooking tonight! and Starving!

Looking forward to a spicy blowout later, at one of my locals.

There putting on an new tasting menu (fully booked) just to test the market with some new and selected dishes.

Heres the menu

[curryhell]

That's a far cry from my ideal BIR meal that i have come to  love over the years    One of the new wave  "trendy"  "Asian" menus becoming increasingly more popular.  At

[Stephen Lindsay]

If it tastes as good as it sounds then it's well worth the price though it's a fry cry from the usual fare. Maybe this is where some BIRs need to go.

[curryhell]

If it tastes as good as it sounds then it's well worth the price though it's a fry cry from the usual fare. Maybe this is where some BIRs need to go.

Very true.  But it is the usual fare that i love and so want to create.  Maybe some need to there SL, but i'd be more than happy for many to go back fifteen or twenty years or so.  I doubt that i'm on my own either in my thinking :  And some would go back even further  ;D

[Stephen Lindsay]

Agree with you entirely C. Like you I'm just trying to keep up and do the best food I can. It's nice to see a wee change though. I remember years ago (in the mid/late 80s) wee stayed in quite a trendy part of town and one of the several BIRs within walking distance did an "International Banquet" which had to be ordered 24 hours in advance. We only ever had it once but it was nice to see them flex their muscles and do something different.

[Kashmiri Bob]

Nice looking menu.  Be interested to hear how the tandoori duck was.  I do like poached pears.  There is a straightfoward recipe for them (with saffron, cinnamon and star anise) in Reza Mahammads lastest book.

B xx 

[Peripatetic Phil]

Looking at the Dawat taster menu makes me think about the last two meals that I ate : the mutton masala, butter chicken and parathas in an Indian cafe in Abu Dhabi, and the multi-course banquet served on the flight back home.  The multi-course banquet was very nice (even if I was too full to order desert) but I couldn't (and wouldn't want to) eat it every day; the mutton masala and butter chicken, on the other hand, I could eat every day, even though it probably cost about 1/20 of the price of the banquet (the latter was included in the ticket price : I am just guessing at the likely cost if it were offered separately) .  I think that is probably Curryhell's perspective as well : taster menus are all very well once in a while, but the simple, everyday, dishes are really the ones we crave.

** Phil.

[RubyDoo]

Any relation to Dawat New York ? 

Not long back from there andmwas torn between Dawat and Amma in Manhattan but went for the latter.

[chewytikka]

Review 9/10

Nothing poncey or new wave about this food, this was just one of the Chef's special events for his "Foodie" customers, to showcase
some dishes he was thinking he should maybe add to his menu. Not a banquet, but a sampling.

Anyhoo the night went down very well, with a lot of compliments for the Chef and team.
He is a master at Bhuna style sauces, with each one giving a unique flavour.
I've tried all these dishes beforehand, behind the scenes and they didn't disappoint going live.

I did joke about the Boatman Tiger Prawn being a fusion dish by mistake, as the jumbo prawn wasn't Indian spiced enough, mostly garlic.
Because on its own it tasted just like a good old Italian Gamberoni, but combined with the Saag and sauce. the Indian flavours were all there.

He makes the best Railway Lamb I've ever tasted, rich, smokey and earthy flavours with the help of Tej Patta. and dried Kashmiri Chillis.

The Duck retained its original flavour and texture with just a hint of tandoori spices.

The poached Pear was a good simple finish to the meal, refreshing the mouth, but the Mishti Doi was a bit sweet for me.

cheers Chewy