Chourangi… the ritzier end of the Indian restaurant market
Last week I took my eye off the ball. I don’t know if it was complacency, because I’d long been looking forward to visiting Chourangi, or if I was side-tracked by dining with one of my closest friends.
We hadn’t seen each other in a while and the menu, despite the fact that it’s succinct, didn’t quite get the attention it deserved.
As a result, we didn’t quite get the ordering right.
Three of the dishes we went for included Dijon mustard and while I’m a fan of sparing use, these volumes were a little overpower.
However, I’ve no one to blame but myself.
Chourangi aims to replicate the Calcutta café dining experience and promises unexplored flavours of this area of India.
It’s fair to say that it delivered on this point – mustard is a big feature in dishes from the region, our waiter assured us.
The standout dish for me was the starter Prawn Cutlet – minced prawns, seasoned with coriander and shaped into what looked like a chop, served with mustard dip.
This worked well – soft fish next to crisp crump immersed into a slightly tangy dip.
So far so good. If this had been all the mustard I’d eaten that day, I would be marvelling at the ingenuity of this dish.
Steamed Prawn and Crab Parcel leant itself well to the intensity of Dijon mustard.
However, mustard continued to rear its head in the most unlikely of places.
Steamed Seabass Paturi – fish cooked inside a banana leaf to retain moisture, with mustard added.
As popular as I’m sure it is in India, the flavour seemed unnecessary marinade for such a delicate fish. Perhaps I’m alone in this?
Daal Bungalow Chicken Curry was tasty and comforting.
The sauce – made with fenugreek, mace, tomatoes and cashew nut sauce – was reminiscent of Butter Chicken.
It was deep, rich, and velvety with a hint of chilli kick. The sauce was polished off with lots of paratha from the bread basket.
It’s an all-play curry that will please most palates.
Packing a punch on the flavour front, it was a little disappointing to find skinless, boneless chicken thighs a bit on the fatty side.
Chourangi is at the ritzier end of the Indian restaurant market and it certainly looks the part, bright and shiny to make you want to eat there.
I would like to go back and try some other dishes, particularly the huge host of vegetarian dishes available. Pot Roasted Jackfruit and Paneer Dahi Kebab Kofta both caught my eye.
Chourangi , Old Quebec St, London W1H 7AF
It is said you should never go grocery shopping on an empty stomach so newly opened Sam’s Larder in Chiswick has it sorted.
Pitch up and visit the deli for a bite to eat first and then stock up on award-winning British artisan products.
From Sam Harrison, Chiswick hospitality royalty, it’s a one-stop-shop of eating – open for breakfast, lunch and dinner.
Open seven days a week but online ordering is also available.
London’s latest celebrity haunt – Bacchanalia – opened this week to much fanfare.
A fusion Greek and Italian menu sees dishes such as Bacchanalia Caesar’s – baby gem, parmesan, carasau, crispy prosciutto, Taliolini Truffle – mushroom, pecorino sardo, porcini butter, and Braised Veal Cheek – saffron polenta, porto jus, dry nut.
It’s a place where food lovers meet art lovers with works from Damien Hirst gracing the walls.
Bacchanalia, Connaught House, 1-3 Mount Street, W1K 3NB
Picture: Left: Chourangi food and Chourangi Restaurant Picture: Emma Potter
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