Wednesday, 3 July 2013

Review - Shampan

As you've probably noticed, blog has fallen by the wayside. As I've said before, since so much of my time is spent writing (dissertation and job applications), doing it in my spare time has rather lost its charm at the minute. So I usually put it off for a while and then do a few at once. This is a Bad Idea when it comes to a food blog for purely practical reasons: it is very difficult to remember how something tastes after a few days unless it was exceptional. I nevertheless (probably my most used word at the moment) have some good news to report. My blog appears on Google quite frequently now! Last month, as many people found it through Google as through Facebook. I'm going to put search engine optimisation on my CV. So, today I'm going to write about a meal I ate on Sunday as it was far too unspectacular to leave for more than a day and a half. It was a Brick Lane curry house and, even though I'd heard slightly better things about this particular restaurant, it was the same as the rest. In fact, I left believing that several of the restaurants have a secret back kitchen whence all the food comes. Why did I think this? Firstly, when we tried to go to Aladin, the guy recommended the place next door because Aladin was shutting. Secondly, when we were haggling in Shampan, the waiter mentioned how he used to work at City Spice and they have a separate menu for people who haggle the  'main rice and naan for £10' deal. Lastly, and most tellingly, the waiter had one of those electronic buzzy things which alerted him when the food was ready. One of those would definitely be helpful if the food was actually being prepared in a secret back kitchen utilised by all of the restaurants nearby. Whatever, it was enjoyable and filling. No one goes to a Brick Lane curry house for the food. We ordered the lamb rogan josh, lamb saag, karahi lamb and vegetable korma.
The tomatoes in the rogan josh were fresh. The spinach in the lamb saag was probably frozen at the start of its life. I don't mind. It was woody and the flavours had developed, possibly because it had had time to from the constant reheating in the secret back kitchen. The lamb wasn't meltingly tender but it wasn't unpleasantly hard. The peshwara was too sweet and lacking texture and everything lacked a kick of heat. It was really all fine, particularly since they were keeping themselves open just for us, but nothing more. And I'm probably more unimpressed than most would be because my mum/dad/relatives can all do better. In fact, I probably could too.

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