EXPERIENCE A TASTE OF BANGALORE IN HAILSHAM

I love a curry — especially an authentic Indian meal from a proper local curry house. Viktoria Cowley experiences a number of new dishes on the menu at The Royal Indian.

We like to share the love amongst the local eateries in the town but on this occasion, we stepped into virtual Bangalore right on Hailsham’s South Road. The décor is clean and calm and its most recent refit includes lots of Indian history. Bright, modern surroundings and subtle mood-changing lights give it a chic and trendy feel.

Viv, the proprietor, has recommended so many dishes — I was ‘chicken all the way’ and the idea of Indian lamb and fish dishes once left me cold. I’ve worked my way through the menu and have a few favourites. All cooked to order, you can spice it up (or down), with heat or garlic.

Our latest visit saw the introduction of some new dishes that Viv recommended we try, so we just had to dig in!

Three new starters were Golgappas, Masala Fried Calamari and Spicy Crab Cakes.

The Golgappas are mini flatbreads, spicy crushed chickpeas and potatoes served with a tamarind sauce. This starter was rather fun.

Presented as small spheres of fried crunchy crisps, you make a hole, into which the chickpea and potato mix is added then add tamarind sauce — you have this initial crunch, then spicy and soft sensation and then the kick of the tamarind.

Masala Fried Calamari is pan-fried coated with spices and herbs. I love calamari anyway so I just knew I was going to love this, however, I know there’s a small window of opportunity to get it right. But it was cooked perfectly, the texture and taste were sublime.

Spicy Crab Cakes are minced crab meat, coated with breadcrumbs then fried for a crispy outer crunch and soft, spicy centre, tamarind sauce added the perfect zing!

Two new main dishes were Lamb Achari and Lamb Narangi.

Lamb Achari is a unique flavoured curry in pickled spices. Perfect if you like a hotter curry, packed with flavour, the lamb gives it the perfect taste and texture.

In Hindi, ‘achar’ means pickle. Lamb Achari is a popular Punjabi curry made with the spices often used to make pickles. Also available in Chicken or King Prawn.

Lamb Narangi is a vibrant citrusy dish with fresh oranges with a zing of orange zest. The orange curry is made using juice and zest from the freshest, seasonal oranges.

Another introduction to their ever-successful menu is their Kachampuli, described as a spicy Coorg delicacy with ground coriander seeds, finished with fresh curry leaves and dark vinegar “kachampuli”. Kachampuli is the syrup prepared from the fruit Kokum in Coorg and is used as a condiment in the preparation of the signature curry. Viv receives a package from India every month containing homemade prepared spices his mum on using the highest quality spices ensuring your dishes are of premium taste and flavour.

GOURMET NIGHTS SUNDAY AND TUESDAY — £18.95PP. Non-gourmet Nights are ‘Thank You 999’ — with 9.99% off the bill for Emergency Services (just show your work ID). Check out the website for details. Take-away and delivery service available.