Sultan

Sultan is located in the heart of Wokingham town centre next to the Town Hall and is the town’s oldest, family run Indian restaurant. This makes it the ideal location to celebrate the New Year and makes the perfect venue for an office party or any other occasion, well into January and February.

At Sultan you’ll receive exemplary service from Raja Majid and his team, who will give you a warm welcome when you arrive and ensure that you have a special evening. Raja has decades of experience running restaurants both in the UK and Las Vegas. However, he sees Wokingham has his true home and is passionate about the community. You’ll find an exciting menu featuring a mouth-watering array of fine Indian dishes with a modern twist carefully created by chef Awanish Roy. The new menu along with traditional favourites are also available at any time. Whether you’re booking for the office, a family celebration or an intimate meal for two, Sultan offers a charming eatery full of character and history.

We’re located at 7 Market Place, Wokingham, RG40 1AL

THE OWNER

Raja Majid has returned to Wokingham after 16 years of opening and running restaurants in Las Vegas, where he rubbed shoulders with the great and the good of Nevada. During his time in the US he won multiple awards for his community service work and was voted one of the top 100 distinguished men in Nevada. His community-mindedness is present in everything he does and he’s keen to give back to Wokingham in anyway he can, whether it be supporting local charities or using the restaurant as a focal point for the people of the town.

THE CHEF

Chef Awanish Roy has worked at some of the world’s iconic restaurants, including The Cinnamon Club in London. He was instrumental in the opening of the acclaimed Saffron Summer restaurants in Kingston and Reigate and has won multiple awards. During his career Chef Awanish has cooked for several British Prime Ministers and celebrities, such as Sir Cliff Richard, Stevie Wonder and Sachin Tendulkar.

BIRTHDAY CLUB

We all like being spoiled on our birthday so why not let the Sultan treat you? All you need to do is visit our website and add your details to our Birthday Club list to enjoy £10 off your meal when the big day arrives.

What’s new from JL Butchers?

Try this Succulent Smoked Brisket for a Warming Winter BBQ

2019 SURREY BUTCHER OF THE YEAR

For more info email

james@jl-butchers.co.uk

or find us on socials!

Cook :

l Trim the Brisket Joint and cut the fat cap down where needed (leaving a thin layer of fat on top). l Season with 50:50 salt and pepper. Or in our case we used Norfolk Smoke Pit ‘Brew & Brisket’ rub with a sprinkle of smoked paprika. l Let the rub set while you’re starting the BBQ.

We ran the pit at around 260 degrees f.

Perfect for smoking. l Add chosen wood to the pit. We used Oak chips. l Add a water pan to the pit to create a humid environment. l After 2/3 hours check there are no burning areas and spritz lightly with 50:50 water:apple cider vinegar. l Keep checking this every hour as the fat renders down and crisps up, spritzing if needed. l Once the brisket internally reaches 160-170 degrees f and the bark forms on the brisket, take it out and wrap in foil or butcher paper with butter and half a cup of beef stock. l Put back on the pit and allow the internal temperature to reach around 200 degrees f. l Once at this temperature, probe regularly with a temperature gauge until it is like a knife through butter. l Then take off the pit and let the brisket rest until the internal drops to around 150 degrees f.

Slice and serve. Total cook time – 9 hrs.