Wasabi Japonica at The Irish House
The union between prawns and the fiery sauce made from Japanese horseradish is a successful one. At The Irish House, the prawns are coated in tempura batter, deep-fried and then rolled in a little wasabi paste soothed with a dollop or two of mayonnaise and milkmaid. The result? Crunch-worthy, medium-spicy prawns that taste as good as they look. Make sure to request that the prawns are served coated in crushed pine nuts and raw mango salsa for added punch.
Achari Aloo with Babycorn at Indus
Boiled baby potatoes marinated in yoghurt spiked with pickle masalas and grilled in a tandoor might not sound like a revolutionary idea. That is, of course, until you realise that
it’s the supporting cast that plays a crucial role in propping up this dish from ordinary to superlative. The tangy grilled babycorn, the serving of creamy Dal Makhani and the generously buttered paratha are three reasons this potato starter is no ordinary aloo.
Spicy Black Pepper Paneer at Pop Tate’s
We feel for the humble paneer. Routinely brutalised by overpowering sauces and oily gravies, we feared that the cottage cheese had lost its voice forever. We’re happy to report that the paneer is back and singing at a Pop Tate’s near you. The spring onions and bell peppers add sweetness to the fire from the pepper sauce and coarsely crushed peppercorns in this not-so-humble paneer dish. Paneer lovers will enjoy this one.
Cola Lollipops at On The Go
The chicken lollipops served here are different from the ones you can order off the menu of a Chinese restaurant, which is also why we’d happily go back for another plate. Wondering what the chef is doing adding cola to meat? Just his job. We were happy to discover that the sweetness of the cola helps both flavour and tenderise the meat. The crispness of the lollipop is the perfect foil for the juicy chicken. Good stuff.
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