Just ordered for 40 per cent off and got this offer for anyone - 50 per cent off

https://i.refs.cc/UHGhxda3?smile_ref=eyJzbWlsZV9zb3VyY2UiOiJzbWlsZV91aSIsInNtaWxlX21lZGl1bSI6IiIsInNtaWxlX2NhbXBhaWduIjoicmVmZXJyYWxfcHJvZ3JhbSIsInNtaWxlX2N1c3RvbWVyX2lkIjpudWxsfQ%3D%3D

Ok - not sure if anyone has experienced this method cooking asian food. Basically a bowl heated from underneath by either charcoal, gas or electric heat source. In the bowl is a spicy stock. In this you place veg and different meats, fish etc in different course runs and fish out what you need when cooked. The resultant taste is bland - so sauce dips are used to jazz up the taste.
The Koreans have a differing approach - their bowl version has the heat source in the bowl & the lid is serrated / holey and cook strips of tasty marinated meats, fish directly on the lid.
My daughter set out to do a steamboat party for her daughters 18th last weekend - but didn't trust the gas steamboat I gave her way back. I had discussed the Korean method with her previously. She went online and bought a Tom Yang fire pot for £120.
Basically this combines the best of both cooking methods described. A centre grill plate to cook marinated meats, surrounded by a stock bowl to cook veg. Result - a very successful party with much tastier food than a straight steamboat.

Been open a month now & has good reviews so thought I would give it a go.

Makes a refreshing change to find an upbeat modern decor and actually staffed entirely by Indians - with chefs experience ranging from Delhi, Goa, Dubai & Dishoom restaurant.

Staff very welcoming & accommodating - happy to play with dish / menu contents to your taste.

Initial impressions - good tasty food, not over-expensive & worth another visit to explore menu further.

New laptop & for some weird reason when I tried to log in it wouldn't accept my stored password - so have had to make a new account as Ghoulie1

I like honey.  I found a couple of jars of flavoured honey in the kitchen cupboard late one evening when I was scouting for a snack.  I opened the first and tasted it - lemon flavoured.  The 2nd pot had chilli infused on the label - so I tasted it and immediately coughed.  Then I checked the label - infused with Ghost Chilli !!
I quizzed my missus on the honey.  She'd bought some chilli sauce stuff for our son-in-laws birthday present for his bbq 'ing & spotted a honey chilli - so bought that for me.  She's not into the technicalities of chilli types.  She is now informed !
It will be worth trying on a bbq chicken as a coating.

Just tried a 15 minute marinade of the kiwi fruit tenderiser on some beef slices (rump) that were on the edge of being chewy from last nights sunday roast. Definitely made the meat more tender & can see why they say no more than 15 minutes - so may be 10 minutes is 'safer' - the comments being re no more than 15 minutes 'or your meat may turn to mush' - powerful enzyme effect

Yet another excellent spice blend / recipe. Used lamb - only shoulder available from my butcher - bit chewy in parts. Didn't have my preferred neck fillet. When I do this again, using neck fillet - I will precook lamb long & slow before putting into her recipe as per her method.
Excellent tasting biryani

Just made a chicken version as per her recipe with 2 Serrano green chillies blitzed to a paste. Absolutely brilliant. No need for base gravy. Can highly recommend.

Rye has had several Indian restaurants over the years - of varying quality taste-wise.  The Mahdi Spice outlasting them all and has now taken over the Indian Restaurant further up the same road and done an excellent renovation job on the interior.  The service is efficient and the food / presentationa great improvement on anything that has preceded it in Rye.
At last an Indian restaurant that has picked itself up, gone upmarket and succeeded - rather than corner cutting in these trying times. Well done Mahdi Lounge

This place has had a few names / owners. Last good one was Swadesh - good upmarket food & pricey - but that's the area it is located in. I have some guys I do business with who have an office close to the Sangam who have offered in the past to take me there for a meal - but it has never been the right timing & they used it and rated it.  My wife fancied an Indian takeaway in late Feb 2021 lockdown and our favourite Jai Kathmandu has shut shop - so we tried the Sangam.

Poppadoms & chutney - very good, veg samosas - thick pastry & soggy not crispy - just about passable, my wifes Hyderabadi lamb  biryani - lamb tough as old boots & very chewy - threw half of the meat away as inedible - rice bit was quite tasty. Not clever. I ordered the chefs special Handi staff chicken. No idea what this tastes like, since they didn't include it in the bag !  Rang back when we realised - apologies and come back for it.  At a 15 minute drive too far to waste half hour there & back. Offered us 2x free main courses for next time. ?35 wasted really on this so called upmarket Indian meal.

Emailed my business friend to relate my experience at the Sangam he rated so much. Reply - told me he had stopped using them - along with many other people he knows since last April when the quality of all dishes nose-dived. Thanked him for not telling me.

Based on this experience, don't think I will bother taking up the restaurants 2x free main meals - it will only be 2x disappointingly crap meals judging by what others have said & my own experience. Places like this hopefully will not survive lockdown, making way for a more deserving outlet.

Jamie & Jimmy Friday night food prog last week Channel 4 - Jamie did an unbelievably tasty looking mushroom shawarma - ideal for veggies and well worth a go - looked superb.  Get it on catchup tv - or look here - https://www.jamieoliver.com/recipes/mushroom-recipes/crispy-mushroom-shawarma/

This place opened las November and had excellent reviews in local paper - with queues outside.  Finally got round to trying it last weekend.  Had to queue to get in - strange policy re booking - can book up to 5:45pm - thereafter minimum table for 6 to book.  Sited in the old Masonic buildings - brilliant listed building / decor.  I have been here to a masonic do 30 + years ago.

30 minute wait to get in -well worth it.  Slick / efficient operation here.  They give out brollies to the queue if its raining and hot drinks to tide you over and book you in as you wait.

Quite a good, varied & different menu.  Will take a few visits to get through this.

Expensive, but worth it.

Had my first ever goat curry here last night. Brilliant.  Very nice place to eat.  Tad on the dear side - but as ever, you get what you pay for when eating out (nearly always).

Hi Phil / admin.   Friend from ano forum trying to register here under name of Jeffco but says not getting any activation email.  Can someone check this out ?

Just spotted this as an ad popup on FB

https://mrsbalbirsingh.com/?fbclid=IwAR0KJ1I8_DJQDZ3z8OzLBO_lSHsbgI5wWVW3C67dh-uohTZVgCiYcO9cJWI

https://www.itv.com/presscentre/ep1week4/parveens-indian-kitchen

Quite interesting

Thursday - 10 day hol in Kerala - missus and moi.

5 good recipes in todays mag - taken from The Curry Guy Easy book by Dan Toombs.

Chicken keema shimla mirch
Pani puri
Bhaja mackerel
Saag paneer
Lamb achari

Excellent restaurant - more of an authentic Indian than BIR.  Wide choice menu and every dish completely different look/ taste

First time visit here for me. Went with my daughter and family who have visited several times. Wide choice of food and a breath of fresh air to taste Keralan dishes - way different to the usual Bengali offerings in the majority of so called ‘Indian’ restaurants. I would highly recommend a visit - and be prepared for a taste of the real India a la Keralan regional cuisine.