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Assistant Editor Pam Mcllroy gets a flavour of the new discount offer for Partners.
(Lohn Lewis publication for all staff) |
WHEN I was a child in the late 70s my mum taught many of the local Indian community to speak English, and in return they taught her to cook authentic Indian food.
Up until that time my experience of Indian food involved losing all sense of taste for the next few days after the first searingly hot mouthful.
But thanks to my mum's new friendships we learned about the real thing. We discovered that authentic Indian cooking was about flavour, not heat.
My experience at cumin reminded me of those happy memories of my mum coming home keen to talk about and cook the latest tasty Indian dish she'd learned.
Cumin offers a contemporary twist to traditional Indian cooking. From the papadoms baskets, a lighter than air selection with mint-sauce and mango chutney, to the melt in the mouth meat dishes and the unbelievably good deserts, flavour is given top priority.
This is not a restaurant for gangs of lads who want to compete to see who can handle the hottest curry. This is a restaurant for people who want to savour every mouthful.
The atmosphere is relaxed and welcoming and the staff ensure that you have a good time. They are unfailingly honest when they recommend dishes to you.
The menu is extensive and includes a wide range of vegetarian options.
I like to experiment when I'm in a restaurant so I started with Masala Fried Tilapia. This fresh water fish is flown in from Lake Victoria in Kenya. The chefs marinate it in spices and lemon before coating it in an exceptionally light batter It was delicious.
My friend, Carolyn was with me and she ordered so many dishes I wondered where we were going to put them all! Carolyn had huge Achari King Prawns to start. We also ordered the papadoms and a basket of onion bhaji strips.
For the main course we ordered Bhuna Gosht. a lamb dish that was so tender it fell of the fork. Dal Makhni, a black lentil and red kidney bean dish that's simmered overnight 'in spices for a maximum flavour (I got slightly addicted to this dish, I couldn't leave it alone!) and a tasty Murg Makhni, chicken, all with plain rice.
I highly recommend, if you've got room that is, that you try the Gajar Halwa for dessert. When I read that it was a carrot and milk pudding flavoured with cardamom. I was doubtful that I'd enjoy it. but it was absolutely amazing!
Partners can now get 15% of their total bill at cumin (not valid for the lunchtime menu or other special offers). Please show your red discount cards when placing your order.
www.thecumin.co.uk |
