Fine Dining Indian Food Magazine April Issue 2 | Page 28

#FINEDININGINDIAN
RESTAURANT FOOD TASTING
PAGE 28
Rasam Ke Bomb
Spicy, mostly only a tomato flavour, instead of the
traditional combination of pepper, curry leaf, garlic,
with a hint of tamarind.
The two dishes that stood out were the lamb
rack and the crispy crab.
It's best not to call our tasting experience as
a restaurant review - for a perfect review,
you should visit a restaurant atleast three
times and judge the average for consistency.
"WE PROUDLY PLACE
THE FINEDININGINDIAN
SEAL OF RECOGNITION
ON THE CRAB AND THE
LAMB RACK."
Molten Chocolate and Chai Custard
It was not molten in the centre, instead it
came fully baked. Chai custard lacked
flavour and very runny to call it a custard.
The recipe needs revisiting.
Lamb Chop Kashmiri
I’m assuming this is based on the famous
Tabak Maas, a great recipe from the Kashmiri
valley. This is a great lamb dish which stood
out from the entire tasting - nicely
chargrilled yet succulent.
Karvari Crab
Crispy fried soft-shell crab with a nice tangy
sauce. Another stand-out dish, though since
the sauce had been poured on top, the crab
was a little soggy in places.
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