Singh SizzlersIndian subcontinent
The Indian owners of Singh Sizzlers weren’t happy with the lack of contemporary, cosmopolitan curry houses, so they decided to create their own, updating old favourites and using authentic ingredients, like “spices that you won’t find anywhere other than your grandma’s spice tray”.
There’s a choice of smoky meats from the charcoal grill menu, a range of street food treats and a host of veg and non-veg curries from all over India, all “prepared and served with the old methodology of Indian culture”. Basmati-based biryanis are big here and all the traditional curries and sundries (plus some more unusual onion kulcha and laccha paratha) are available – they’re not listed; you just need to ask. The tandoor oven gets plenty of work too, with the likes of Kashmiri lamb chops and paneer, tofu and broccoli skewers. There are dishes such as gingery and garlic-punchy railway lamb and coconutty Goan fish curry, kadhai (karahi) king prawns or finger-licking butter chicken. If you fancy something a bit different, and also erring on the healthy side, the menu has an Indo Chinese section, offering rice and hakka noodles, the latter made with unleavened refined wheat flour and boiled al dente before being added to the wok. Of course, there are the sizzlers of the restaurant’s name – served with peppercorn and garlic sauce, the mix gives you a taste of different meats (chicken tikka, lamb chop, sheekh kebab) and the jalapeno shredded pork has a kick, while fish-wise there are grilled salmon steaks, and there are some extra choices with chilli, Schezwan and Manchurian marinades.
Desserts include a nice cooling kulfi ice cream option, along with the likes of gulab jamun and more. Drinks include draught Cobra and a whole host of cocktails and mocktails.
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