Small plates, cocktails and hardly any curry: meet the next wave of Indian restaurants

The idea of a restaurant offering Northern Indian food is odd to an Indian person because there are huge differences between the food in, for example, Kashmir and The Punjab. On the south coast, Brighton has for some time punched well above its weight when it comes to authentic and progressive Indian restaurants, not least The Chilli Pickle, Indian Summer and Curry Leaf Cafe. We have an excellent sous chef who has cooked Indian food for a long time and happens to be Indian. They thought it might not work.

Key Takeaways:

• Indian flavours are applied to seasonal British ingredients and some classic Indian dishes are reimagined, resulting in the likes of goose vindaloo with sprout thoran and fried onions; and samphire pakoras with chilli garlic mayonnaise and date and tamarind chutney.
• On first inspection Kricket doesn’t look like an Indian restaurant. Only a design geek would straightaway clock the subtle subcontinental touches, namely the hand-glazed Indian scallop tiles, motifs by British-Indian artist Natasha Kumar and the Soho restaurant’s elegantly-carved Haveli door.
• Both Kricket and Gunpowder eschew heavily-sauced dishes that British people would consider a ‘curry’. The reason for this is twofold: firstly they are making the point that Indian food is not just about curry, and secondly they’re focused on top-quality produce.

“New wave Indian food will continue to make its mark on the UK restaurant scene in 2017. In a sector that is crying out for modernisation, the future looks bright for this streamlined new breed of subcontinental restaurant.”

http://www.bighospitality.co.uk/Business/New-wave-Indian-restaurants?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News