History and Background:
Meal courtesy of Simply Indian
A small and cosy Indian restaurant located just across the Borough station. A simplistic and somewhat plain exterior hides the bustling and energetic atmosphere within. You’re dining with a buzz at Simply Indian and with BYOB allows you juggling pints from the neighbourhood pubs.
14 years it’s been with Simply Indian, embracing both North and South Indian cuisine styles, showcasing exotic regional dishes using the most authentic ingredients.
Only covers 28 but the restaurant plans to expand with refurbishment plans later this year.
The poultry is Halal certified, seafood directly brought from Billingsgate market, with vegetables from smithfields market.
We started off with crisp poppadoms and aromatic, traditional dips, the tamarind and date chutney, and mint sauce. Tried to stop myself eating too many of these, easy to get full before it all starts…
Starters included fresh, fried whitebait. Tiny white fish coated in masala batter with chillies, caraway seeds, gram flour and coriander. A sprinkle of chat masala gave it extra flavour, complementing the crunchy outer layer and the soft insides.
Calamari was served, not as you know it battered and fried, but fresh cur squid stir-fried with onion, capsicum and curry leaves giving the dish a bit of a kick.
My favourite small dish of the night was the pineapple and coconut rice, a very fragrant dish, sweet and had the taste of freshness to it. A definite chooser for the menu!
Peshwari naan is something I usually go for, a very nutty version at Simply Indian however it was slightly dry as was the same for the Chilli cheese naan. Agreed with the restaurant that they had prepared this before the curries and hence dried off a little before serving. Promising for next time!
The saag aloo consists of spinach and potatos, this was decent. Satisfying and did not hold too much oil. Not a fan of okra in general but it was seasoned well.
“The most complex of curries” The Duck Xacutty consists over over 20 different ingredients, roasted prior to being ground and then topped with spring onions and coconuts. The curry was really well made and a lot better than a lot of the indian meals I’ve had. Unfortunately the duck was a bit chewy for me and could have been made a bit more tender. The seasoning however, was on point. Absolutely mouthwatering! (If you can take your spices that is.)
The mixed grill consists of chicken tikka, lamb chop, sheek kebab and kalami tandoori chicken. Definitely more than your normal portion of a typical mixed grill and only for £9.95. The lamb cut and chicken tikka was tender and the dish overall, was prepared well but the tandoori chicken was too dry.
We were stuffed by this point and it was unfortunate to not have tasted this properly, but the thali is definitely enough for one as a main. The idea behind a Thali is to offer all different flavours of sweet, salt, bitter, sour and spice all on one plate. Filled with potato and vegetables, the small bowls of curry make great seasoning for these and is ideal for getting a taste of what Simply Indian has to offer.
Indian desserts are known to carry spice as well as sweetness. The greedy eyes of mine spotted 3 desserts which I was dying to try out. The Gajjar Ka Halwa, which is essentially grated carrot fudge. Abu the head chef explains its length process with milk, sugar, cardamom powder and toasted melon seeds, which are reduced to almost solids. This was served warm and exactly what I expected.
Mini rasamalai is a classic Indian dessert made of curd milk, pistachio and corn flour in sweetened milk.
Service: Waiters are welcoming, casual dining with booze. They have agreements with local pubs to bring drinks over to the restaurant!