Binod Baral travels to Chorleywood in Hertfordshire to visit a remarkable restaurant offering “the true flavours of India” with dishes found on tables in Indian homes or sold by street vendors. The venue occupies the building which once housed a branch of what National Provicial before it what become NatWest. It closed after it was robbed.
The restaurant itself is a visual delight. The grand Atrium Bar and the intimate Boardroom Bar offer distinct atmospheres, whether you seek a lively drink or a more private dining experience. The preservation of the building’s original features, including its historic room names, adds a unique charm.
Our meal began with vibrant selection of starters with the Punjabi Samosa Chaat being the standout: crisp samosas enveloped in a tangy yogurt chaat. These appetizers set the tone for the feast ahead. We chose the Mixed Grill, a lavish assortment of meats that sizzled with the unmistakable essence of Indian spices. Each bite was a robust explosion of flavor, far removed from the typical British Indian fare.
To accompany we imbibe IPA Jute Salt IPA – a refreshing complement to the heat of the samosas.
A highlight of the evening was the Railway Chicken Curry, a dish created during the regal days of the British Raj in India and pays tribute to the many regional spices that turn a simple meat curry into a taste sensation. The tender, slow-cooked chicken bathed in a rich, aromatic gravy was reminiscent of cherished family recipes, evoking memories of weekend feasts back home. This dish not only tells a story but also showcases a complex flavor profile that reflects its rich heritage.
Next, we savoured the Malabar Chicken Curry, a dish that transported us to the southern shores of India with its gentle coconut creaminess. Light yet deeply flavourful, it paired beautifully with the fresh naan that accompanied it. The Kadai Lamb was another revelation, with its tender meat infused with spices that left us eagerly anticipating a return visit for more.
The sides were equally impressive, featuring a comforting Tarka Daal and Indian spinach, perfectly cooked to retain its earthy essence and delicate texture.
To finish the Chocolate Brownie, paired with Custard Apple Ice Cream and Cardamom Ice Cream, was a delightful fusion of Eastern and Western flavours.
We concluded our meal with a pour of Single Malt Amrut, proudly referred to by the staff as “the liquid pride of India.”
