origamicrane

Its only fair, praise and criticism where its deserved. Afterall I've had to deal with my fair share of complaints. Their response was very good they ticked all the right boxes to resolve my complaint and the compensation was generous. I just really hope their service does improve. The excellent kitchen deserves to have an equally good front of house.

better then a slap in the face my mate got £100 last time but they did drop sauce all over her head when they were clearing the table

let me just state once again I love the food but hate the service . very much a love hate thing. So I wrote a reasonably polite complaint letter to the management about the bellini waiter, the dodgy £19.50 charge, the mess up with the deposit and the fact it took 3 days to get through to a manager. I stated that I wanted them to invest and improve their service so that it could match their great food. I didn't ask for a written apology or any form of compensation just that they improved their service. They responded by saying they spoke to the waiter and duty manager to investigate my complaint. They said that the waiter was just being over zealous with the repeated request for us to have bellini's but they understood that it could come across as being rude and pushy. They apolgised for the mess up with the deposit and assured me that it was an honest mistake and not an attempt to defraud me. They said they discussed my complaint at the waiter training session to help improve the service. They would also make sure that all calls and messages are immediately transferred to the duty manager. They also gave me a £80 voucher to use at yauatcha. I am reasonably happy with their response. The £80 voucher is pretty nice too yeah afraid I am easily bought sigh!! the youth of today! I would have been happy with just the £19.50 refunded well let see if their service does improve the next time i go.

hey rajsuman did you go to this fish market in the end? was it any good then? going to be in dublin later in the month and promised to do some cooking :) I need some sushi fresh seabass, tuna, salmon and scallops. Might also need a chicken and a rack of lamb

dunno about truffles but if you interested maybe this site might help? http://www.fungitobewith.org/ if no truffles, I wouldn't say no to a few morels and chanterelles?

chopped scallops, prawns and oysters with chopped waterchestnut , baby sweet corn, onion, mange tout, stir fried in a little garlic, oyster sauce and seasoning. Wrapped in an iceberg lettuce with hoi sin sauce and a generous lashing of chilli oil hmm... yum.... hungry... food....

arrogance is never an attractive quality in a person, and thats certainly the impression i got from your writing, though it's something i've never found from the food writers i admire (matthew fort, jay rayner, hugh fearnley whittiningstall etc etc even gordon ramseys writing doesn't contain the arrogance his on-screen persona (and your review) does) but as i've never met you, and have enjoyed reading other posts you've made, i'm not going to waste time worrying about it i'm more worried about the sentance i quoted above from your last post.... are you condoning the use of msg? should we all use msg if we can't make things taste good without it? does a good chef need to use chemical assistance, shouldn't his skill and the ingrediants he uses stop the flavour from being muted? ← hehe ok! good! good! fisherman my arrogant writing is just a result of my sarcastic sense of humour the post was liberally garnished with everyone should take all my posts with a big! big!! pinch of MSG I post on egullet for fun it helps speed the work day along. I hope the stuff I posts entertains and once in a while maybe even informs but never to offend any individuals. Offending restaurants on the otherhand thats a different story. Think of me as the opposite of Gordon Ramsay now to MSG. Do I condone its use? the answer is depends on the situation. MSG in its pure form can be found in seaweed and I believe tomatoes (lecturer at leiths told me this, i don't know if its true). For instance a lot of japanese dish start with a dashi base of bonito flakes and konbu and that is basically MSG in its natural form, would i condone its use in this situation yes definitiely. And I believe most western soup stock need tomato or tomato puree to really make them intensely flavoured again thats ok by me. I'm against MSG when it is overused to the point I get a MSG headaches. I've had one of those once from a malaysian restaurant on Edgware Road I drank 2 litres of water in an hour and had a splitting headache for 4 hours! Unfortunately the use of artifical chemcials is purely an economics thing. Food last longer, tastes better then it would otherwise and is cheaper. Restaurants cook what the customer is willing to pay for, there is a section of the market that is unwilling to pay premium prices for skillful cooking with fresh ingredients. This is the same arguement that exists for inorganic and organic food. Should a farm need to use pesticide, insecticides and fertilisers? no he shouldn't but he does less work get a better yield by using them and we get cheaper food because of it. Same with a chef the chemcials help him work more efficientlt and produce more profit for less expense in time and ingredients. I accept the use of MSG in restaurant cooking but i would never use it for home cooking.

MSG free dim sum hmmm... to be honest I really don't know! Not even sure if Yauatcha or Hakkasan are MSG-free zones. any takers? The only restaurant that I know of that doesn't use MSG was Four Regions in County Hall but that was a few years ago not sure if that is still true now. Give them a call to check 0207 928 0988 Actually Fay Maschler is barred from that restaurant as she gave it a bad review once upon atime they got a photo of her at the bar with the words "BANNED FOR LIFE!!" written on it in red felt tip The food there was fresh but as they didn't use MSG the flavour was a little muted. I'll ask around for you but may take a few weeks for the info to trickle through.

Not the good ones. ← really? hmm.. thats looks like a new thread to me.. anyhoo! are you saying my review of the restaurant was inaccurate? or that you just found the tone and demeanour objectionable? if its the tone and demeanour I really can't help you on that everyone has a style of writing and i'm afraid I just come across as arrogant, although its not really meant to be. Its actually meant to be funny/sarcastic believe it or not! hence my numerous Yes I know I come across as arrogant on this subjects but everything I have said is true. I have been to every dim sum restaurant in chinatown and most of the good ones in London, HK, SG and BC. Does that make me qualified to claim i'm a dim sum expert? of course not!! can an alcoholic claim to be a sommelier? but are you really going to argue with a chinaman about chinese food? ever tried arguing with a french man about french food? anyway in real life I am a very nice chap!! really!! honest!! ask Alexw. I am Sam, Sam I am, I do not like green eggs and ham, I do not like them Sam I am

all restaurant reviewers are arrogant aren't they? or is it just me ? fisherman chill out its only a restaurant review. I'm sure there are certain topics you think you are an expert on

Sorry Jackal but i haven't been to New World in ages! It used to good about 15 years ago then their chef left and the food crash dived I mean it went from heaven to hell in the space of a week!! after that we never returned. Since then I haven't been back as I haven't recieved any reports rating it. Its like that in chinatown chefs come and go and we follow the recommendations for family and freinds Also the trolley service has fallen out of favour with most chinese in London as it viewed that the food could have been in the trolley stewing for up to an hour before it gets to the table. Also you have to be seated near the kitchen to get the freshest dishes and it seen as a tourist attraction. But if you saying its better then Royal China I might have to give it a visit again.

Agreed, I can't recall many, if any Dim Sum places in London serving 4 pieces Please advise of restaurants serving in 4's! ← opppsie! sorry I should have clarified. Stuff does come in three's or four's depending on the dish. There are no rules but by my observations deep fried and baked stuff like spring rolls and pork puffs come in 3. Steamed dumplings usually with prawns in, like har gau, shu mai I have only ever seen come in 4. (or could be they give me extra as i'm such a regular!!! well I do get free roast pork puffs at golden palace hehe) Anyhoo I was surprised that ping pong's har gau and shu mai only came in 3. when you are used to 4 pieces losing one is quite a shock! Its like when ordering cheung fun and only getting two instead of three (golden dragon does that tut! tut!) Other steamed non-prawn dumplings or buns like chiu chow dumpling, siew long bun or scallop dumplings do come in 3. have a look a these pics http://www.dimsum.com/ds1.html I think these are pretty good representations of traditional dim sum and the pieces per dish. I know i'm being picky here on 1 dumpling but for dim sum price/quality is important. Ping Pong's qaulity just doesn't measure up to even the most average chinatown dim sum restaurant. If they had yauatcha standards I be quite happy to pay double for 3 dumplings, in fact i do.

what a coincidence went to a bbq at a friends yesterday and they got this bbq its pretty good its very large so if you got a lot of hungy mouths to feed i think this is the cookie

hi Scott thanks glad someone is reading my very long reviews my top dim sum restuarants in London are 1. Yauatcha, Soho all day dim sum restaurant. Food is excellent i couldn't fault a single dish! easily the best in London by a few miles and pretty interior design. But you are paying a price, it's double the cost that dim sum normally costs in London. I would say £30/person excluding drinks and service. Oh! service is dire! and i mean it make won kei's look good. you are also limited to 90 minute and you must book in advance. 2. Hakkasan, Tottenham Court Road Yauatcha's big sister, so dim sum is as good but they have a few more dishes the sticky rice with dried meats is the best i've ever had. But again you paying a premium, service is a little better then yauatcha but again you must book. 3. Golden Palace, Harrow If you asked me to choose the best overall dim sum restaruant it would have to be Golden Palace in Harrow. I have been going there for years and they have always been consistently good. During weekend lunch times you find it full of chinese families. There will be a queue if you go after 12.30 but the wait for table is usually a max of 20 minutes. They also have a excellent vegetarian dim sum menu with about 9 mock-meat dishes. They also introduce new dishes every season and have special dishes during chinese festival such as new years and autumn moon festival. They score a very good to excellent in terms of freshenss, quality, quantity, value, variety, service and consistency. average price I would say is £12/person max again excluding drinks and service Oh and you will find me there every sunday between 12 and 2pm NB: their evening menu on the other hand is not as good. 4. Royal China, London The Royal China group is excellent too in terms of flavour they actually have the edge on Golden Palace but they fall down on a lack of variety and new dishes, pricewise they are a little more expensive £14/person and where they really fall down is they have just a little too much MSG in their dim sum. You are left very thirsty after the meal. also waits for a table can be in excess of 45 minutes. 5. Pheonix Palace, Baker Street The food is pretty good not as good as royal china or golden palace but they score points for a very large and spacious restaurant, cheaper then royal china, easy and free parking nearby on weekends, relaxed service. Price £12/head. There is one thing i don't like about this place is their tea, it has a distinctive salty taste to it? I asked tham about this and they said they spoke to the water board about it and they said the water supply in that area for some reason has a salty taste? very wierd ? you might have noticed none of my top 5 are in chinatown and in fact most of the dim sum place in chinatown are very average but there are a few that have a slight edge and they are 1. Golden Dragon/ Royal Dragon, Chinatown Golden Dragon and Royal Dragon are next to each other in chinatown and in fact the food comes out of the same kitchen. Their dim sum is good but portions are too small for the prices they charge. £15/person. service can be erratic 2. Joy King Lau probably the most consistent restaurant in chinatown, i've never had a bad meal here, they will never win a michelin star but they will never recieve a complaint letter either.

Here's my review of Ping Pong the latest dim sum restaurant in London. It’s been open 5 days and look like its trying to muscle in on Hakkasan and Yauatcha territory. It’s actually on the opposite block of Yauatcha less then 300 metre from it. Looks like a 150 seater restaurant split across two floors. Context: I am a dim sum expert! I have eaten in every dim sum restaurant in London worth its salt and eaten in some of the best in hong kong, singapore and vancouver. I eat dim sum every Sunday between 12 and 2pm without fail since I was 5!! So what I say in this review goes!! ignore it at your peril!! Dim sum in my book is synonymous to sushi. In sushi each grain of rice has too be cooked properly, the seasoning should be just right, the temperature needs to be at body temperature, the sushi chef has to use a combination of different old and new rices to get the right aroma and texture, he has to apply the right amount of pressure to mould the rice, has to get hold of the right maturity of nori sheets and has to form the shape correctly. In dim sum exactly the same philosophy, the quality of the ingredients, the seasoning, combination of ingredients, molding and assemble of the piece, the cooking, presentation, appearance all of it is important. I demand high standards of dim sum! Restaurant: PING PONG 45 Great Marlborough Street London W1F 7JL 0207 851 6969 www.pingpong-group.com Date & Time: Friday evening 7:30pm Cast: Me and my pregnant friend Decor: Ok black is still very in but its starting to get a little boring. The exterior is a black facade with a big black door and a large glass pane looking over a counter area where you see a Chinese chef surrounded by bamboo steamers. The interior is prerequisite black floor, black tables, black stools, black ceilings and white walls. The Ground floor is a large room divided into 3 sections. As you enter the restaurant you walk down a gangway and on your right is a large black semi circular counter seating area where you see a chef surrounded by steamers and customers seated around the counter rather like a sushi bar counter. Directly in front is another black semicircular counter area but this time its the bar and right at the back is another semi circular counter area and this where it gets quite special. This area over looks the basement dining area and a massive window onto a small water feature surrounded by bamboo and in the middle is a large white wall where they have a cinema projector playing "The House of Flying Daggers". The Basement is a large dining area with 4 large round tables in the middle and tables for four against the walls I like the interior design especially the projector screen its very cool. Music was soundtrack from hero, crouching tiger, flying daggers and Buddha bar. In the majority of Chinese restaurant the toilets are an afterthought. But in the current wave of fresh and funky dim sum places, they are trying to out do each other on the cool toilets. This place has got electronic slide doors on theirs?? What the? Menu: The menu is a list of 40 standard dim sum dishes with nothing that looks particularly interesting or new. Prices range from £2.10-£2.90 but the majority of the dishes are £2.10 which looks cheap as most Chinese dim sum places in Chinatown are averaging at £2.50. So we order: Roast pork puff £2.10 The dishes arrive very quickly (>3 minutes) and that has already started alarm bells ringing in my head The puffs are very standard run of the mill and in fact lacked the depth of flavor and sweetness and the puff pastry was heavy, not light and airy as I usually expect of this dish. Har Gau prawn dumplings £2.30 Now here is were I start to become unimpressed. In every and I do mean every dim sum restaurant. There should be 4 dumplings but in this case there are only 3!! And that is why the prices look so cheap. this works out to be 30p more per dish over chinatown. Flavour wise it is acceptable, unfortunately you can tell the ingredients aren't the best as it lacks that juicy prawn bounce texture and the pastry on the outside is too thick and lacks the translucent appearance of really good har gau plus the fact there are only 3 pieces. Pork Shu mai £2.10 Same story again only 3 pieces when there should be 4! And before anyone argues with me on this, don't!! Dim sum is meant to be a family affair and as the average Chinese family is 2 kids, 4 piece portions are ideal! And means you don't need to double up. Or is that some dumb ploy to get people to order more? well it only work if the food is excellent! so far, so bland! Also the bamboo steamers they are using are the standard size and only having 3 pieces just blatantly looks like they are being tight!! Shanghai siew long bun £2.10 again only 3 pieces and again the flavour is ok but again the pastry skin is of poor quality its like they either using brought in skins or they haven't worked the gluten enough as they break on contact, even though i given them time to cool and they are more then 3mm thick (yes dim sum can be that precise). So far I can conclude that they do have a Chinese dim sum chef but he is not all that good and he has probably only worked in cheaper establishments. Deep fried Vietnamese spring rolls £2.30 And here where it gets even worse Vietnamese spring rolls aren't meant to impotent!! They are not meant to be droopy and flaccid!! These spring rolls look like they had been fried in oil that wasn't hot enough, reheated in a microwave been kept warm in a greenhouse or all three. Again the flavour was acceptable just that the texture and appearance wasn't. Lotus leaf wrapped seafood sticky rice £2.30 Three small pieces again and they used two squares to wrap it tut!! tut!! The rice disintegrated on contact with my chopsticks as they hadn't wrapped the rice correctly and I had given them a minute or two to cool. The filling was bland and unidentifiable and the dried shrimps I did see were of low quality as they had been dyed and imparted their colour to the surrounding rice. My impression of the chef has slip by another 10 points. Chicken feet black bean sauce £2.10 Ok here is where the kitchen redeemed themselves a little the chicken feet were actually ok but no better then any other decent dim sum place in London. Jasmine chicken roll £2.30 Chicken breast spring rolls with some salty dipping sauce again they used low quality bought in pancake wrappers. Condiments: chilli oil was standard bought in stuff heat but no flavour. The chilli paste on the other hand was much better might have been a bought in base with additional fresh ingredients. Drinks: jasmine flower tea £1.50 quite pretty but lacked flavour pepsi £1.50 apple juice £2.00 still water £2.95 Total Bill: for 2 with drinks and a 10% service charge £28.77 seems ok right? but bear in mind that dim sum in phoenix palace, joy king lau, golden dragon, royal china, golden palace would have been better and would have been £3 cheaper. Service: Good very attentive and very cheery. They had a lot of staff there, I would say at least 20 working the floor. and it was good to see some Chinese staff in a neo dim sum joint. Value/Quality/Quantity ratio: below average. Complaints: the place is cool, but the food is lacking. The pastry skins on all the dumplings weren't thin or strong enough. Presentation was no better then a standard Chinatown place but they are charging the same prices per dish but minus 1 piece. Today the temperature was 28C their aircon wasn’t strong enough as we were being cooked in there. And the final nail for this place was after we finished eating here my pregnant friend was still hungry!! she's only 2 months gone but the lack of variety on the menu meant there was nothing on the menu we wanted to try, that we hadn't already tried. So we went down the road to RAN for kimchi, parjeon, bulgogi and squid which was excellent and was £28.50!! Given the choice again I wouldn't go back to Ping Pong. Nit picks: what is it with these new restaurants and their toilet fetishes? They don't have an automatic front door so why do they need them on the toilets? They only been open 5 days and yet the stairs look like they seen a years worth of traffic. The place is still new so staff are a little bit haphazard and unsure of themselves. Conclusion: Alan yau need not worry! china town need not worry! the owners? now they need to worry!! I was really looking forward to this place opening and giving alan yau a run for his money. I was hoping that another dim sum restaurant that was as good as yauatcha could only be a good thing and raise the bar higher for dim sum in London. But unfortunately Ping Pong just doesn't deliver. I'm not sure who was involved with the opening of this place but they are not going to get the suits or the foodies that head to hakkasan or yauatcha. They certainly not going to get the Chinese families that go to Chinatown with there 3 pieces per portion. The place felt like a wagamama or a Yo sushi and if that’s the crowd they are after, then yes, they will get them. But in the long term the quality of the food just isn't good enough, it doesn't beat any of the Chinatown dim sum places in terms of quantity, quality or variety. In fact the harder dim sum dishes like cheung fun, yam croquette, turnip cake, etc were glaringly missing from the menu. They won't last more then a year unless they get a much better chef and get a food artist to work on the crockery and presentation. If anyone from ping pong is reading this, pm me you guys need help as you are missing the basic philosophy behind dim sum ying/yang/family/quality/variety.

think you have to answer the following how questions how many people will attend the bbq? how often they bbq? and how much do you like them? ie: how much you wanna spend? personally i like the look of this one http://www.homebase.co.uk/webapp/wcs/store...roductId=128233 I haven't used it before so can't really give it a validation but its big, cheap at £29 and has some nice design features to it. or if you really like your friends you can go for a weber bbq now those i have used and they are really good and pretty easy to clean for a bbq check them out on ebay

not sure on the accuracy but the story I was told was Qu Yuan a popular famous chinese scholar in the olden days got drunk fell off his boat and drowned or was it suicide? anyway the bloke drown in the river. The local townsfolk after hearing that he had drowned wanted to find his body as such they threw joong into the river so that the fish would eat the joong and not the body and they also beat their drums to scare the fish away thats also the origins of dragon boat racing. althought thinking about it that rather silly the food would attract more fish anyway my family recipe is soak, clean and boil the leaves glutinous rice yellow beans a piece of fatty pork marinated in five spice and other stuff some chestnuts some shittake mushroom some dried shrimps. wrap up in leaves and tie with string cook in big pot for a few hours eat

hi I think the reason why some of us say that glutinous rice is hard on the digestive tract is that typically for glutinous rice dishes it is steamed just to the point that it is done. This means that it is hard and has less moisture then normal white rice and as it is dryer it can continue to absorb more water so when you eaten it it expands in your stomache and as such gives some people indigestion. well that the theory anyway.

I am not a happy bunny right now if you read my previous posts you know I wasn't happy with the waiter that served us he was incompetent, rude, a moron well there is more. THEY OVERCHARGED ME £240!!!!!! Here's whats happened on the night we had dinner there we paid for the bill in cash. Well last week my credit card bill comes through and guess what? there is a charge of £240 from yauatcha!!! It seems that when I originally made the booking they wanted a credit card to confirm the booking. Well i'm not sure about other restaurants but I usually don't deduct money from the credit card unless the party is a no-show. Well Yauatcha took the money out on the very day I made the booking. On the night of the dinner we paid for the entire bill in cash!! So I was thinking why the hell is there a £240 charge on my bill and imagine if i hadn't checked my credit card bill, i would have lost £240!!!! I called up on saturday at noon and spoke to Jade who said a manager would call me in 30 minutes. 2 hours later no call, so i call again. Jade picks up and says they are probably locating the bill and would get back to me. 3pm a Michelle calls and says the manager that deals with the money didn't get in till 4pm but that he would call me as soon as he does. 5pm comes and goes no call. Sunday noon i call and jade answers again and this time with a rather sneering tone of voice say "yes! yes! they will call you when they get the details". "Hello??!! look you THUNDERCAT!! i'm out £240!!! don't you yes! yes! me !" ( i didn't say that but that was what i was thinking ) Ok Monday noon i call again and this time i ask for the direct line to a manager "i'm sorry there is no direct line to a manager, but i will get him to call you straight away". At this point i have had enough and decide to become unreasonable and told the girl ( sorry! whoever you are as you were much nicer then jade) that if a manager doesn't call me today I would be calling the police and reporting the charge as credit card fraud. 10 minutes later Ritchie ( the guy i originally made the table booking through last month) calls me and says the manager Mark Woods would definitely call me by 5pm. 5pm Mark calls and after asking me to clarify my story. He agrees that the waiter and the cashier had not communicated with each other and that the mistake was an error, he apologies, refunds my money and offers to send a receipt to my house. ok so i got my money back in the end but this is ridiculous, why does it take 3 days for a manager to call a customer after they have made a complaint? especially as it a complaint about an overcharge. This isn't just an irate customer being unreasonable about a rude waiter!! this is a customer that has been ripped off half a monkey!!!! Imagine the number of people that have lost money to yauatcha because they didn't or don't check their credit card bill properly! I think I might have to call up the inland revenue about this as this would be an excellent scam!! you can deduct the credit card booking fee from the main bill, skim the remaining overcharge and not put it in the books!!! yauatcha michelin star restaurant great food! cool interior! offensive service, incompetent managers

My parents do this sometimes. It removes alot of the blood in the meat. ← we definitely releasing a trade secret here yep just ask my old man about this and the washing serves a dual purpose one is to remove any excess soda used to tenderise the meat and to remove the blood from the meat. The reason we want to remove the blood from the meat is that for some dishes where the meat is dipped in a batter and fried like crispy shredded beef or the orange beef dish. When you fry it the blood from the meat will be released and cause the batter to darken and not look attractive on the dish. so now you know

and if it has both beef and lamb mince in?

show off? moi? i'm only a leo and born in the the year of the dragon!!! hahaha!! hopefully be on my 3rd cooking show by the end of the year me show off?? never!! haha!! actually i do believe that the majority of men that can cook do it because they know they get kudos why do you think men hog the bbq grill?

http://forums.egullet.org/index.php?showto...t=entry815545 do you mean chinese sticky rice?

ok just had a lovely lunch at AGNI. Just for some context into my tastes I only really been to a few Indian restaurants Giftos and Madhu in Southall, La Porte Des Indes and Kerala in London. I do not know the difference between Indian, Pakistani, Bangladeshi cuisine in the same way that I wouldn’t expect you to know the difference between Shanghai, Cantonese, Szechuan, etc. But I know what I like and I know when something is cooked correctly. Ok the place is small looks like there are only 16 seats set up on the ground floor and I don't think they have an upstairs. Even though it is small it does open up a little toward the back and the placement of a large mirror by the door makes the place feel more open. It’s painted in peach/apricot and feels more Mediterranean/moroccan then Indian. It is really bright and sunny out in Hammersmith today and walking into peach coloured restaurant is quite disorientating for your senses but at least its better then flock wallpaper. So sat down and ordered a mango lassi, a little on the thin side but tasty enough, while I looked through the menu. I am actually quite impressed by the variety of dishes on the menu quite a good selection and a lot of them I not familiar with. A complimentary basket of poppadom chips and crackers with 3 chutneys is promptly delivered. So being a greedy pig that I am, I take up the “buy one get one free” offer. I order the following main courses that come with rice and a naan. Seafood Moilee a coastal seafood delight from kerala, with salmon, prawn, squid, mussels with coconut, curry leaf, ginger, turmuric & lime. Avadhi Roghan Josh intensely flavoured shanks of lamb slow-cooked with hand-ground spices, lucknowi herbs and saffron. both dishes were cooked very well. The lamb was fresh and tasty although I did find the flavour wasn’t as intense as I hoped it be and wasn’t as melt off the bone as I think it should have been, but even then it was very good not quite excellent but definitely very, very good. The seafood moilee was pretty generous think there was about 7 king prawns, 7 mussels and a few pieces of squid and fish, it was fresh, light and flavoursome. Although I think they would have had a better presentation if they had butter-flied the prawns. The only thing negative I could say is that the nann was a little burnt but that is a minor thing. In my limited experience Indian food is quite heavy but I think Agni are going for a lighter and more delicate flavoured cuisine. Deliad is their cooking classed as southern Indian ? The bill was £19.35 but with the discount came down to £12.40 and that included a 10% service charge and the tip section was closed so more brownie points. Service was friendly and attentive. During my visit the fire alarm went off twice! This was quite amusing Well it makes the meal memorable The waiter was most apologetic and running around saying it’s not a real fire. It obvious that the workers are very proud of their food as the chef came down after and asked all the customers if they liked the food. Also a “lady” on an opposite table complained the fish in her dish was a little tough the waiter immediately said he'd get another one made with a different fish. A few minutes later another dish appeared and the couple had an extra main course for free, very good service n’est pas?. Personally I think the "lady" has only ever eaten salmon as she was asking about tilapia and complaining that her fish was undercooked as it was tough!! but still you have to take the smooth with the rough customers. So in summary this place is very good in fact for the price it is excellent. The only concern I have is do they have the necessary calibre of clientele in the area to help maintain their standards?

It was in fairly big pieces, and in a bowl under a slow running tap. How does this work? ← not sure actually will have to ask my old man about it but we do it at our place too. I suspect that the beef has been tenderiser using bicarbonate of soda and then the water is used to wash off the excess soda.