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Davy Propperdum
The Davy Propperdum is one of the first things
on the table these days but it hasn't always
been so. When it was first introduced, it seemed
wildly overpriced for something that doesn't do
anything other than sit on the table, sometimes
accompanied by some chopped up veg. But the
beauty of the Propperdum is that it gets better
and better with each bite. |
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Joe Naanyinsah
If you are ever stuck for what to go for from
the the menu when times are hard, then the Joe
Naanyinsah can provide a temporary fix. Everyone
can tuck into a Naanyinsah at some point as it
is the sort of dish that loves to move around
and you will normally get one spectacular one in
a batch of six, normally at the most important
times when big impressive guests are round. |
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Samosa Baldock
You can't go wrong with a Samosa Baldock. It's
one of those dishes that can work well with
whatever you choose to pair it with and is happy
as a side or the main. The Samosa is the sort of
thing that you don't actually realise how good
it is until one day it isn't on the menu
anymore. Currently quite hard to find, we are
counting down the days until it is back. |
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Dhansak Harding
A solid home made curry that some would say is
weak but we would prefer to call mild. The
Dhansak Harding earned rave reviews when it was
introduced to the market and even got
recognition from Englands Best Young Curries.
This gave the Dhansak ideas above its station
and it thought it would be better off moving to
bigger curry houses in Leeds, from whence it
never truly recovered. A shame. |
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Seekh El-Abd
When we think of El-Abds, we tend to think of
them being from the Middle East. There is
however an Indian speciality El-Abd, the Seekh
El-Abd. Nominally, it has been underappreciated
by its domestic audience until a strange
traveller from Uruguay came along, proclaimed it
the best thing he had eaten in India and turned
it from comedy dish into one that even picked up
a Food of the Year Award. |
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Madrasper Ankergren
The Madrasper Ankergren has had its ups and
downs through the years and as such is known for
extreme inconsistency, being quite brilliant on
the palette one week and then making the dinner
guestd shit everywhere while being violently
sick the next. It is recommended you smoke an
entire pack of 20 Marlboro Light as quickly as
possible afterwards for the full effect. |
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Mark Kormerod
One for the older curry fans among you, Mark
Kormerod was around in days when curries weren't
the delicacy they are today. It's a dependable
enough dish and if you ate it in the 90s, then
you wouldn't have noticed quite how bad it was.
These days though it just goes to show you how
far we have come as a curry connoisseurs given
that the Kormerod was, in hindsight, pretty
terrible. |
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Jonathan O'Tikka Masala
Ah, the Jonathan O'Tikka Masala. This is the
dish that comes highly recommended by the
assistant chef to the point where he has it as
his dish of the day, every day. Despite a strong
of past failures, you can't really ignore such a
passionate recommendation. The result is
predictably that it is absolutely terrible
although it does lead to some memorable moments |
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Vindalewis Dunk
The Vindalewis Dunk is the premium dish on the
menu. It's recipe has been honed to perfection
by many chefs over many years and now it stand
above anything else. This is a recent
development as even a couple of years ago it
could still leave you feeling rough as anything
but as it comes of age, it is surely just a
matter of time before it is a dish that receives
international honours. |
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Shane McPhaal
It's easy to forget that the Shane McPhall
existed. It arrived in the kitchen one day after
the restaurant owner guaranteed five new dishes
on the next menu but only had four lined up the
day before it launched. Needless to say having
been cooked up in a panic, it was absolutely
horrid and it wasn't long before the McPhall was
removed from the menu and never heard of again. |
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Jalfrezi Brown
A relatively new recipe, the Jalfrezi Brown has
spent a number of trial periods on offer in
northern restaurants with mixed success. It did
well in Huddersfield last time out but the jury
is still out on whether it has what it takes to
succeed at the highest level. Not for the faint
of heart, it is the kind of curry that will put
hairs on your head. Or to be more precise, an
afro. |
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Gaetandoori Bong
Another dish that has been around for a few
years, the Gaetandoori Bong isn't getting any
better with age but it remains a dependable
selection. Particularly impressive is the
resilience it has shown having come back from a
couple of long term food poisoning scares. Not a
first choice from the menu but if all else fails
you know you going to get an honest dish with
it. |
