Hot or not, new tandoor menu designed to tempt every palate

AFTER 17 years it‘s one of Nelson Mandela Bay‘s real “survivors” in the ever-changing food and hospitality trade – but that doesn‘t mean it can‘t come up with new ideas.

So when I heard from a colleague about Royal Delhi‘s new chef from India and a new tandoor menu, it didn‘t take long before I was scampering off with a friend to try something a little (or perhaps a lot) spicy and zingy at this, one of the Bay‘s renowned “hotspots”, when it comes to curries and other traditional Indian fare.

Of course, those who know veteran restaurateur Krish Pillay, his well-organised team and his unpretentious Zareba Street eatery in Central, also know that the menu offers something for everyone – both lovers of “hot” and those who are not – so there‘s nothing to fear if you prefer, say, a good medium rare steak, or a grilled sole. Every taste is catered for.

The new tandoor menu is designed to tempt all, however - especially if, on a rainy, cool night, you‘re looking for a little spice in your life.

Just the aromas that come wafting past as you enjoy a pre-dinner drink in the spacious pub are enough to get the tastebuds bouncing around.

Even without the new line-up, the choice on the standard menu (with a good selection of wine) is extensive and, wanting to enjoy the real taste of the Royal Delhi, my mate Billy and I decided on starters which the venue is well known for.

Homemade samoosas (R24) and fish cakes (R24) – which the delightful Samantha confirmed were a spot-on choice – came with a really cheeky chilli sauce (the house speciality).

Both were fresh, full of flavour and quite delectable.

For our mains we opted to share again and selected the chicken tikka masala (R69) and lamb madras (R75) along with garlic naan bread (R15), all from the tandoor menu.

The generous, enticing- looking portions were served with separate bowls of yellow rice and a full-house sambals tray on the side. Accompanied by the light, crisp and very more-ish naan bread, the mild, aromatic chicken dish with its ultra-tender meat melted in the mouth while the lamb, in its very perky curry sauce, was a taste sensation.

Other dishes that looked equally yummy were the lamb korma and lamb vindaloo.

Service by Samantha and Danielle could not be faulted.

I was reminded again that there are good reasons why restaurants succeed or falter – and you only have to look at the quality of all aspects of Pillay‘s operation to find the answer.

Something to remember: Pillay is quite happy to fax his menu to patrons so they can phone through their order – especially at lunch, when time is limited.

Brett Adkins

Life