Although Shampan is a fine-dining establishment , it is far from stuffy or pretentious , achieving this identity with slick confidence , while upholding its seriousness for food and respect for the formality of finesse . It is this unwavering confidence that gives Shampan its persona , something that becomes apparent to diners as soon as they engage with the staff . Unflustered , expert and friendly , our waiters float around the establishment – the ultimate guides to help navigate the menu and meal . But this comes as no surprise – Shampan in itself is a well seasoned veteran when it comes to style , service and food having had three decades to perfect and polish its sincere and expert offering .
We start with cocktails , which Shampan takes just as seriously as food . A well-defined yet eclectic menu lists a mixture of classics with Shampan twists , I , a lover of a good mocktail , select a ‘ banana colada ’, a deliciously creamy concoction – tropical , tempting and the ideal way to ease into a meal that promises to be bursting with flavour .
Opening the menu , my mind is full of preconceptions about the dishes it will include . Upon examination , these transpire to be utterly incorrect . Instead of the staple curries that immediately come to mind when one thinks of Indian food , I am instead greeted with a carefully curated , neat menu consisting of ingenious dishes unique to Shampan – the creations of culinary marvel and head chef , Sadek Miah . We pore over the menu and select some appetisers , our waiter advising us with sheer conviction , eager to recommend , showing his own passion for the food and venue . Our array of appetisers are placed upon the table top , each beautifully presented and promising even more upon first taste . The first dish I opt to try is the griddle-seared king scallops with cumin peas and cauliflower puree . Cooked to perfection , the scallops sublime in their buttery texture , their distinctive flavour far from overpowered by the cumin peas and spice of the cauliflower puree , which instead only enhances their flavour . Next up , I try the hariyali garden green kebab with cumin ; a patty of leafy spinach and mixed vegetables ground with a homemade spice blend . A veggie wonder , it ’ s packed with flavour , the complementary spices bringing out the best of the spinach .
After our empty appetiser plates are cleared from the table , Sadek himself appears from the kitchen to greet us . A warm , welcoming and humble chef , we immediately hold him in even higher regard when he talks us through the dishes and his concept for the menu . “ As well as the much-loved original dishes , we ’ re now also embracing healthier options at Shampan . We are striving to be more forwardthinking with regard to healthy food and ingredients . That ’ s why there are now more options for people that still want the full flavour and heartiness of Indian food , while being health conscious and prioritising the benefits that this food will bring to the body . Despite the healthy aspect of certain dishes , we make it our priority to maintain all the original flavour – it is important that although these options are healthier , none of the flavour is lost .”
Our mains go to further prove that Sadek ’ s passion for flavour is far from lost and instead remains paramount in all of his dishes . Opting for a vegetarian main of tandoori cauliflower , broccoli and paneer with labadar peas and lachha paratha ( crispy , flakylayered flatbreads ), I am once again impressed by the depth of flavour and use of spice within the dish . The heat of the spice is beautifully offset by the creaminess of the paneer , which itself is marinated with cream cheese and served on a bed of green peas and chopped onions . Heightening the flavour all the more is the freshness of each ingredient , with beautifully crunchy vegetables promising all the goodness that Sadek was striving to incorporate while being sensational for the taste buds , too .
Ever a generous bunch , I also sample my fellow diners ’ dishes . A particular standout was the seared sea bass with Bengali ‘ do piyaza ’ sauce : a gorgeously spiced and marinated fresh piece of sea bass seared on a griddle and served with onion and mustard sauce . Buttery and meltingly soft , this was a sensationally cooked piece of fish made all the more delicious by an original , perfectly balanced sauce with rich cream and spices . Another must that comes in the form of a side is the okra – crispy , fresh and adding that little bit of extra crunch and spice to the meal , this came under passionate recommendation from our trusted waiter as a sworn favourite of his that quickly became one of ours .
Feeling comfortably full after an array of tantalising dishes , our waiter recommended that we at least take a look at the dessert menu . However , after proving his expertise throughout the meal , we ask him to choose just one dessert for us . Without any second guessing or even the slightest hesitation , he replies “ the chocolate samosa ”. A lightly fried samosa pastry pillow encasing a centre of melted chocolate , a scoop of vanilla ice cream sat melting temptingly at its side , and a couple of strawberries and raspberries scattered on top . This proves to be a divine ending to an incredible meal – one led by flavour , quality of ingredients and some ingenious takes on traditional recipes by Sadek Miah . If you are searching for the ultimate blend of fine dining and authentic Indian cookery made into masterpieces by modern twists , then Shampan is your place .
Shampan at the Spinning Wheel The Spinning Wheel Grays Rd Westerham TN16 2HX 01959 572622 shampangroup . co . uk / restaurants
101