The Bite Magazine - Spring 2019 - Issue 24

bite cuisine masala really tantalised my taste buds. And the Chingri Malal Curry with tiger prawns, coconut milk, turmeric and ginger were equally delicious. To accompany these sensational dishes, we had sides of Dal Bukhara which consists of whole black lentils which are firstly washed with salt water, then soaked and cooked overnight and finally infused with tomato and fenu- greek leaves, finishing with a topping of cream. We also had Chunar Ki Bhindi, baby okra cooked with beetroot vinegar, and Sade Chawal which is steamed basmati rice on the recommendation of Dayashankar who said this would be perfect to go with the dishes that we had. What also amazed me was the variety of naan bread they have on their menu. You have the normal selection of Plain, Kheema and Cheese but how about Applewood Smoked Cheese and Truffle? There is no other restaurant in the whole of London or the outskirts that I know of who would even think of doing this. This is how authentic and unique Head Chef Dayas- hankar and the Grand Trunk Road restaurant are in bringing these extraor- dinary combinations and dishes to our attention. All I can say is the Applewood Smoked Cheese and Truffle naan breads were truly a treat and a wonderful sensation on my taste buds. The cheese melted into the naan giving it an enriched flavour and the truffle had that distinctive taste that holds your attention for a good while as your mind explores the flavours. The other bread selections are Missi Roti, Tandoori Roti, Peshawar Naan, Garlic Naan, Green Chilli (which is really spicy) and Ajwaini Paratha, whole wheat layered with carom seeds. Feeling we had accomplished a tantalising and fulfilled culinary journey, Dayashankar asked if we were ready for dessert. Once again, we were overly impressed with the Kolkata Ka Chocolate, wheat puffs stuffed with dark chocolate pearls and served with coffee milkshake and the Chef ’s special ice cream of Rose Petal & Avocado. The trick with the wheat puffs is to pour the coffee milkshake into it before it breaks and then put it into your mouth whole. It’s harder than it sounds and is quite challenging but fun. The Rose Petal & Avocado ice cream was even more intriguing. You wouldn’t expect to see avocado in a dessert but as it virtually has no taste, the main flavour was the rose petal which was totally divine. This was an- other dish that took me on a very tantalising journey. It was that good and the perfect dessert to finish off the evening. Another interesting selection Lucknow Ka Baby Lamb Shank Punjabi Murgh Masala Chingri Malai Curry Sade Chawal