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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
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