Jasmin Indian Restaurant
Editorial
The menu is a familiar read, consisting mainly of traditional north Indian dishes. Start with an assortment of entrees, bite-sized and made for sharing. Fish tikka comes in succulent, marinated cubes while tandoor-baked lamb cutlets retain a rich tenderness underneath their earthy coating of curry powder. Chilli lovers who find the beef vindaloo tame are invited to tackle the tindaloo, an extra-strength chicken curry loaded with fiery, fresh chillies. Mop up curries and dahl with the tandoor breads, from basic chappatis to delicious paratha layered with egg and onion. The desserts are a curious combination of Indian and Western delights, the sticky sweet galub jamun sharing space with a rich chocolate gateau and a syrup-laden orange sponge cake.
Fiona Davies, October 2005
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