Out on tour then, eh?
Indeed, right to the fringes of London for this trip. But it’s a really good restaurant and worth the trip. I’ve been here before and thought a second visit was in order.
What did you order?
The pan-fried Scallops and Chilli Ponir to start. The lightly spiced scallops were the business and perfectly cooked. The nice, chunky Ponir was certainly home-made and moreish enough and I could have done with more. The fresh chopped chillies were gobbled up.
Sounds like a good start. What came next?
The Railway Chicken. I’ve had it before and it just had to get a second tasting. The dish is served on the trains of India and with 16 million travellers using them every day it’s fair too assume the dish has been served a fair few times over the years. There is no standard recipe for a Railway Curry because there are thousands of kitchens serving the travellers across the country (although the India Railways did attempt to standardise dishes served on the railways in 2009). Similarly, you’ll find variations from restaurant to restaurant, although all of them are generally thick with chunky ingredients and rustic in style.
Is it hot?
No, Railway Chicken is medium-hot but if you want real heat then look no further than Garlic Naga Chicken. With the fiery sauce from the tiny north-eastern Indian state added to slices of the heat-giving garlic you’ll soon be looking around for a swig of Cobra. Of course, if you are silly enough to order a Chilli Nan to go with it, then you’ll need an extra swig.
Surely no one is daft enough to do that?
Ahem, er no, of course not.