Mr Chilly

Tuesday, April 10, 2012 - The meaty curries, especially those cooked on the bone, are first rate, as the bones make their own stock in the masala. Deigi spring lamb, slow-cooked in a pot, arrived in a weathered and heat-scorched karahi - the tender lamb and smooth fried onion base simmered with toasted garlic, shredded ginger, red chilli and cardamom. We're not wholly convinced that tandoori grills deliver the goods - our disappointingly overcooked and unremarkable lamb chops lacked the expected garlicky punch and lemony tang...Mr Chilly is still a meat-eater's delight - best to stick to a stack of hot breads, dahl and meaty masalas for an authentic rendition of no-frills northern cooking.