British India, Adelaide Part II


February 27, 2014 by Joanne T Ferguson

Indian-food-feast-recipes-whatsonthelistWhat did everyone think of the Banquet choice and the Entrees in British India, Adelaide?

What was YOUR favorite Entree?

Now that you have had time to digest the Entrees, let’s move on to Mains and Desserts, eh?

When last I left off:
Sheperds-pie-Indian-whatsonthelistShepherd’s Pie

This bhuna gosht pie was one of the many surprises of the night! Bhuna Gosht means pan fried lamb curry; pan fried with spices without adding water. In India, goat or mutton is used. It is a traditional Indian curry that has a great balance of spice which included one of my favorite spices methi leaves (fenugreek). This slow cooked meat also “melted” in my mouth. It was a unique Indian twist on the traditional Shepherd’s Pie although some will dispute that is should be called Cottage Pie instead of Shepherd’s Pie if one wants the dish to “be real about British tradition!” Everyone loved this Shepherd’s Pie!

I love twists on original recipes…YOU?
Butter-chicken-food-restaurant-review Saffron-rice-Indian-food-whatsonthelistButter Chicken

Butter Chicken is also know as murgh makhani and is a classic Indian dish. These boneless pieces of chicken was served in a creamy tomato sauce that was rich in flavor and spice. Butter Chicken also has a unique history and can be traced back Kundan Lal Gujral, owner of Moti Mahal restaurant; Moti Mahal is a “chain of restaurants” with many franchises in India. The Butter chicken “melted” in my mouth and loved the slight smokiness of the tandoor cooking. In general, Butter Chicken is usually served with roti, naan, or steamed basmati rice; tonight it is steamed basmati rice with saffron.

Did you previously know the first Indian restaurant that served tandoor cuisine to the world?

Now you do!

Prawn malabar
Prawn malabar is often described as a “gentle” coconut based curry. The prawns were beautifully cooked with sauteed onions in a tomato sauce. I really enjoyed the sauce and perhaps next time I should ask for more naan to soak up the sauce.
Vegetable-quorma-korma-Indian-food-whatsonthelistPrincess What? and I LOVE soaking up the sauces and think she reigns supreme in how clean a dish can be!

Vegetable quorma

Vegetable quorma aka korma, kurma or azid is a “characteristic India dish” that traces by to the 16th century.

The word quorma means “braised”; the vegetables (green beans, cauliflower etc) were braised with water, stock with a light cream and almond sauce for this very refreshing mild curry taste that as a meat lover, it tempted me to become vegetarian; well almost; at least on the night!

Indian-restaurant-review-meat-whatsonthelistThe absolute star dish of the night and its food companion came to town!

Yesterday via British India, Adelaide, I “offered” the suggestion “Do not, repeat, do not go past” the Crispy Pork with apple puree and pork jus WHEN you dine at British India, Adelaide; whether on a Banquet or Ala Carte!”

Today, I have another “suggestion” to share. “Do not, repeat, do not go past the Braised Beef Cheeks with sweet potato chips WHEN you dine at British India, Adelaide; whether on a Banquet or Ala Carte!”

There was smiles on EVERYONE’S faces as we looked at each other and simultaneously and spontaneously went mmmmmmmmmmmmmmm!!!
Potato-dumpling-Indian-whatsonthelistPotato Dumpling

I honestly didn’t know what to expect when I initially saw this potato dumpling pass by me on the table that was swimming in this wonderful sauce. When I cut inside of it, the outside was crunchy, the inside soft with yet more vegetables and by now, I think you can sense that I love C-R-U-N-C-H and I love crunchy onions. The sauce had such an unusual taste about it that it was difficult for my taste buds to try and place the sauce into any particular category i.e. mint, pea etc. On the night, I think this was the chef’s secret sauce, but once again, a surprise and a star that was thoroughly enjoyed all around by Chef Georgio, Princess What?, Prince Giancarlo and me!
Vegetable-quorma-korma-Indian-food-whatsonthelistSeeing you are experiencing British India, Adelaide Part II vicariously through me and can’t smell this “wonderful aromatic dish”, you will have to rely on me describing what our taste buds YELLED…which was YUMMY!!!

The slow cooked succulent beef cheeks literally melted like butter. It was obviously a quality piece of meat (no sinew) that was so tender that was slow cooked for many hours so it could make its “grand entrance” to our table. The flavors radiantly fill me like sunshine on a rainy day or seeing a rainbow which STILL makes me smile.

Have to ever had one of those dishes that has you in your own little food world with your happy face and your heart doing the happy dance?

This was and IS the dish!

Did you know that beef cheeks refers to the facial “cheek” muscles of a cow?

You now do!

Kedgree aka kidgeree aka kitchiri is a dish that became popular in the time during the British rule of India. The prawns and scallops were cooked to perfection, and I loved the crispy onion crunch, but it was not my (nor the table’s) favorite dish on the night. I found the dish lacking in flavor and based on our other wonderful dishes, this dish was simply okay. Perhaps it was just on the night, but the dish didn’t really add anything to flavor & spice; which is not for me very nice.

Are YOU now ready for dessert?

Thanks Princess What? for being my lighting, plating and menu assistant on the night!

After all, a dining experience with friends is supposed to include fun; don’t you agree?
Dessert-menu-Adelaide-restaurant-review-whatsonthelistKnowing that Indian desserts are usually “very sweet” and by process of elimination, Princess What? and I wanted to try Galaj Jamun and Pineapple Kulfi as “when in Rome” they said; tonight we were in India.
Galaj Jamaj-Indian-sweet-dessert-whatsonthelist Pineapple-Indian-dessert-whatsonthelistPrincess What? and I both agree that both desserts were indeed very sweet, but we were glad we tried them on the night!

After the massive Banquet we had, the sweet change was simple a delight!

I LOVED the food, I LOVED the hospitality!

Here are also some things to take into account while dining at British India, Adelaide:

1) There is street parking only with the options of paid parking across the street after normal hours business parking. There is parking within walking distance from the Adelaide Central Markets, however if you parked there, there are SO many restaurants, cafes to be “distracted” from so as to not reach your destination of British India, Adelaide. Seeing Adelaide is the Festival State and the Adelaide Fringe is currently in town, parking can be difficult. We had to park two and a half city blocks away.

Can British India, Adelaide do anything about their current location and parking? NO.

2) Gone are the days where restaurants can SOLELY rely on word of mouth and let me tell you, Adelaide has no shortage of  fine restaurants of ALL world cuisines. It must be difficult for restaurants these days to keep up with everything from good food, good hospitality AND marketing and advertising. In my opinion, the outdoor signage is showing a bit of “wear and tear” and does not stand out to not only the large number of foot traffic that passes by but to people driving by on a very busy street in a very busy area of the city. There are also cafe style tables outdoors, but with no protection from the weather i.e. umbrellas, shades, heaters for winter like some cafes and restaurants do close-by, to me it is not space well utilized. With the AMOUNT of “curious” passersby, why not have the menu and banquet options available for people to view?

Can British India, Adelaide do anything about this? YES.

3) I personally do not understand HOW any hospitality business is NOT on social media to keep up with the times. In my opinion, people want to interact, download information from an app about making “quick and easy” reservations. British India’s menu can be downloaded from their website to view and reservations are by phone; there is currently no email address to contact British India further. To me, it is about “creating a reason” for people to WANT to dine at British India, Adelaide. Relying solely on the food and hospitality is a recipe for disaster to me.

4) The decor IS “different and unique” and the atmosphere makes one FEEL like someone from that period of time. The seating is strategically placed to “maximize customers”, however, in my opinion some of the tables are “very cozy” so you want to make sure you LIKE who you dine with as they will be sitting close to you. Also, (perhaps because it was a Saturday night), the restaurant was LOUD (and I mean LOUD!) I fail to understand why ordinary people feel the need to S-H-O-U-T at each other and they are sitting at the same table! If you are looking for a “quieter” experience, I suggest you eat early!
Frontage-sign-restaurant-Adelaide.whatsonthelist                                    Photo Courtesy of Liz A Yelp Adelaide
British-India-signBritish India also have The Thali (meaning plate; Indian tasting plate) room next door to British India, Adelaide; one orders at the bar and is a $22.00 per head charge as of this blog post.

Does location and parking factor into YOUR choice in picking a restaurant to dine in?

What is YOUR favorite dish from the Main Course and Dessert?

If you enjoyed this post, feel free to FOLLOW via Twitter, LIKE via Facebook, SHARE via Google+ and LOVED being PINNED…on Pinterest!

All comments, shares and pins MAKE MY DAY!

I hope you enjoyed my all-around review of British India, Adelaide Part II.

The words, thoughts and opinions are my own and have not been influenced in any way just because British India, Adelaide provided this dining experience as
a courtesy!

13 thoughts on “British India, Adelaide Part II

  1. cheapethniceatz says:

    Again, love the joining of two cultures in an original menu. And love how you described some classics in details. Never tried the Kedgree but want to now.

  2. I love Indian food! Everything at the table looks amazing, so creamy and flavoursome. I totally agree about a social media presence, consumers expect to be able to find out what people think about a restaurant. They expect menus on line and a rating.

  3. Amira says:

    Lovely food Joanne, very enjoyable. I guess all the dishes are excellent.

  4. I’m not keen on the Indian plates as I don’t like to eat off metal. I agree that today, every restaurant needs some sort of social media presence. The food looks very good and I wish I could have tried the beef cheeks xx

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About me

Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!


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