Eat Out London!Reviews and related sites
CHICKEN & CASHEW NUT RICE | SPICY BASIL | £6 — LONDON ...
food
Spicy Basil's kitchen serves up speedy and flavoursome Thai dishes all day, throughout the week.
The food here is straightforward, to the point, and satisfies the many hungry stomachs rushing up and down the crowded pavements.
Aromas of fish sauce and ginger sometimes spill out onto the street when the take away queue winds out the door, and whist their noodle dishes aren't always on point, I'd recommend one of their many affordable rice plates.
They range from saucy curries to drier fried rices, and the chicken and cashew nut tossed in oyster sauce, with spring onions, broccoli, cauliflower, and carrots, piled onto fluffy rice, all for just £6 was a winner.
They also do some great spicy Thai prawn crackers for £1 a bag - not bad at all.
MsMarmiteLover: Kilburn and the High Road: where to eat, drink ...
"The hundreds of diners who've attended one of Rodgers's supper clubs (aka MsMarmitelover, she is one of the pioneers of the movement in the UK) will be able to confirm, between satisfied burps, that she cooks the kind of food that people really want to eat.
The Guardian on Supper Club: recipes and notes from the underground restaurant (Dec 2011)
Darbaar Restaurant Review. A Royal Indian Banquet in the City of ...
food staff
For over 20 years he’s been half of a company which has provided almost the entire UK Indian restaurant scene with tandoori clay ovens and even fitted the one here at Darbaar.
The kitchens here at Darbaar are no exception either, with all of the new modern cooking utensils and ovens squeezed inside – as well as the huge tandoori ovens which are such an integral part of Indian cooking.
We were lucky enough to be enjoying an Indian feast introduced by head chef himself, Abdul Yaseen – as well as a quick demonstration on creating the best marinades for meats, vegetables and seafood.
I had such a lovely time at Darbaar and I’m so glad I finally got to experience this fantastic Indian restaurant.
Head chef Abdul Yaseen is not just the master at marinating and precision-perfect cooking, but creating Indian food which transports you back to Indian itself – without ever having to leave central London.
TOR Thai Bistro, London, Chiswick. Book now!
ambience food
Light and airy, the inside of London’s TOR Thai Bistro is unlike most Thai restaurants in the Chiswick area.
With beautiful moulding on the restaurants white walls, a lightly coloured hardwood floor and classic chandeliers, the atmosphere at TOR is both elegant and sophisticated.
Featuring an expertly curated selection of fine wines to boot, this Thai restaurant on Chiswick High Road is ideal for a romantic evening, a celebratory dinner or an unforgettable meal with loved ones.
Try the Weeping Tiger, a hot dish consisting of char-grilled and marinated sirloin beef served with a tasty Thai chilli sauce.
TOR Thai Bistro also features several vegetarian items, lamb dishes, and numerous curries, as well as noodles and fried rice.
The Greyhound Café, London: 'There are things here I want to come ...
food staff drinks menu value desserts
Part of the issue is that Thai food in London has, in the past couple of years, been taken over by a bunch of British-born cooks, many with beards, who brought back a few things they learnt on their holidays.
There’s a beef massamun in a deep broth heavy with roasted spice and coconut, a long-cooked curry of richly sauced ground pork and a larb of finely diced mushrooms dressed with lime juice, fish sauce and lots of chillies.
Satay of rib-eye is a generous portion of extremely tender beef for £7.80, smoky and seared in all the right places, with a dish of a powerful, chilli-boosted peanut sauce to dredge it through.
We go instead for a slow-cooked herb garden and vegetable broth, which is a Ronseal name for something that tastes like it cares about your welfare: a deep seafood soup, bobbing with fat prawns and vegetables ripped from the ground while still practically foetal.
From the side of the menu costed in the teens come pearly flakes of poached cod, drenched in chilli, lime and fish sauce on a vibrant Asian take on sauerkraut.