Not one, however two Indian eating places, presently maintain the title of the most effective in Wales.
Representing Cardiff, Purple Poppadom lately scooped the award for Greatest Restaurant in Wales on the British Curry Awards 2021.
In the meantime, The Grand Sultan in Port Talbot was named the Asian Restaurant of the 12 months for Wales on the Asian Curry Awards 2021.
With two totally different verdicts on who’s the most effective, we thought we should always discover out what they’re like for ourselves.
Right here’s how we received on.
Cardiff’s Purple Poppadom lately celebrated its tenth birthday and the restaurant’s longevity is a testomony to chef-owner Anand George’s big influence on Indian delicacies within the metropolis.
With a listing in the Michelin Guide, a number of awards already underneath their belt and a glowing assessment from a nationwide restaurant critic, Purple Poppadom might be already Cardiff’s most acclaimed Indian restaurant earlier than even choosing up its newest accolade.
At Purple Poppadom, Anand serves coconut and curry leaf fragranced cooking from his house area of southern India, however there are additionally high-end variations of dishes from throughout the nation.
To coincide with the restaurant’s tenth anniversary, Purple Poppadom has had a bold new look. Gone are the pinks and purples and in is golden lighting, uncovered brickwork and splashes of neon. It’s a way more becoming model to go together with the fashionable Indian cooking being served on the restaurant.
Crisp, grease-free poppadom shards (£3.95) had been accompanied by a trio of wonderful chutneys – tangy lemon, recent and aromatic mint yoghurt, and candy mango spiked with mint.
Pidi with tharavu (£9.95) was a deliciously totally different starter in comparison with acquainted dishes like samosas and bhajis. Tender items of richly-spiced slow-cooked duck had been accompanied by steamed rice dumplings with a little bit of chew, bobbing in a wealthy and creamy coconut sauce. A topping of crispy shredded duck added a great crunch to the dish.
A trio of items of hen tikka (£7.95) had been pretty much as good as I’ve eaten. The gorgeously tender meat, with a beautiful lick of char, was bathed in three totally different marinades – warming kashmiri chilli, fragrant basil, and creamy but gentle cheese.
Onto mains, and a pair of fish curries had been each very good.
Tiffin seabass (£17.95) is well-deserving of the title of Anand George’s signature dish. A pair of crisp-skinned fish fillets had been joined by silky, curry leaf fragranced mashed potato and a wealthy and barely tangy uncooked mango and coconut sauce with the heat of ginger.
A Malabar fish curry (£16.95) was chock-full with meaty and flaky items of halibut. Its sauce was equally spectacular, heady with chilli, smoky and bitter tamarind, curry leaf and coconut.
Sides stored up the spectacular requirements. A bubbly and crisp naan (£2.95) was dotted with a advantageous cube of inexperienced and pink chillies and loads of coriander. Pilau rice (£3.95) was impeccably fluffy, buttery and aromatic with saffron.
A facet of nadan vegetable curry (£5.95) would have been a worthy centrepiece in its personal proper. An assortment of greens, together with butternut squash, carrots, cauliflower and inexperienced beans, had been coated in a light coconut sauce with loads of spice.
Desserts stay unchanged from the day Purple Poppadom opened ten years in the past. However what a chef’s choice (£9) lacked in new pleasure, it made up in deliciousness. Candy Tandoori pineapple was delicately charred; a creamy crème brûlée, aromatic with rose, was paying homage to a Turkish delight; and a chocomosa was full of a wealthy chocolate ganache and sat on a chunk of toffee banana.
Anand George’s meals has luggage of method, spice and flavour and it’s served in a cultured setting with glorious service. In my e-book, Purple Poppadom totally deserves the title of greatest Indian restaurant in Wales.
The main points:
Deal with – 185a Cowbridge Highway East, Canton, Cardiff CF11 9AJ
Phone – 029 2022 0026
This Indian diner has been packing within the awards for years and the newest trophy added to the cupboard is from the Asian Curry Awards for Welsh restaurant of the 12 months.
Primarily based on the outskirts of Port Talbot and set subsequent to a golf course overlooking a lake, the Grand Sultan was opened six years in the past within the former membership home.
With naked brick partitions and comfortable booth-style seating, the restaurant is cosy and welcoming – however what concerning the meals itself?
The in depth menu is cut up into every little thing from starters and a predominant course ‘connoisseur assortment’ to chef’s suggestions, seasonal chef’s specials, grills and conventional dishes.
As somebody who would not deviate a lot from a korma it might have been a tad overwhelming however our pleasant waiter was very happy to run by it with us and I quickly pushed any ideas of a korma apart.
Whereas going by our decisions we ordered plain papadoms (90p every) and a chutney tray (£2.50) which featured 4 vibrant chutneys in small white china dishes.
The pops themselves had been completely crisp and by no means greasy whereas the chutneys are among the many greatest I’ve tasted, a scrumptious mango, candy coconut and freshly-sliced onion amongst them.
Starters had been a straightforward alternative for us; my accomplice by no means actually strays from his closing ever meal of alternative – hen tikka. However he plumped for the pimped up model referred to as Haryali Hen Tikka (£4.95) whereas I went for the onion bhajis (£3.80) as I all the time like to avoid wasting one to go together with my mains.
The hen tikka had a scrumptious barbecue coating and got here with a delightfully-zingy pot of recent mint sauce. The bhajis contained loads of shredded onion and had been superbly crisp on the skin. Each starters had been garnished with recent salad that added to the dishes moderately than a token piece of limp lettuce that may so typically occur.
Onto the mains and after a lot deliberation we each opted for dishes from the ‘chef’s suggestions’ part of the menu – the Kashmiri Murgh and the Gosht curry (each £8.50), which is obtainable as a lamb dish however can be made with hen.
The latter featured hen cooked in a medium spiced sauce and was garnished with fried onions, garlic and chopped ginger. The hen was tender and the onions added texture whereas the spices gave the proper chew with out blowing your socks off.
My Kahmiri Murgh – a light delicacy from the valley of Kashmir – was not too dissimilar to a korma if I am being sincere because the once-again tender hen was generously lined in lashings of wealthy creamy sauce. The one distinction is that this dish had items of banana in it and whereas I like mixing candy and savoury and the flavour was spot on, the feel of the banana did not fairly work for me.
We shared a portion of tikka rice (£3.80) which was fluffy and had tiny chopped items of hen tikka which gave my sweeter dish a little bit additional spice and meant the opposite half might proceed having fun with his favorite meals along with his mains too.
We additionally ordered a peshwari naan (£3.20) to mop up the sauce, which was smooth, recent and full of almonds and raisins.
Total, this was a profitable meal and mixed with the super-friendly and environment friendly service, the Grand Sultan is properly deserving of its newest accolade.
The main points:
Deal with – Water St, Eglwys Nunydd, Port Talbot SA13 2PA
Phone – 01639 892223
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