The Bite Magazine - Spring/Summer 2021 - Issue 29

bitecuisine Gulab Jamun Cheesecake The venison was thoroughly cooked and flavoursome, per- haps the best I have ever tasted and worked well with the creamy sauce and aubergine. The Potato and Quinoa Cake was slightly spicy but steaming hot and delicious with a nice consistency. It warmed me up inside, and I liked the small orange and red tomatoes combined with the mixed chutney. The Goan Stuffed Fish had an exciting taste with an indulging mix of flavours that tantalised my palate. Tandoor and grilled kebab dishes can be treated as a shared appetiser or a main course. We decided to have Salmon Me- thi Kebab, Scottish salmon fillet with fenugreek leaves, mus- tard and crushed red chillies, and Paneer aur Pineapple Tik- ka, Indian cheese stuffed with pickle and spices. The salmon had a slightly sweet taste that enriched the distinctive flavour of the sauce, and the paneer was quite filling but tasted nice with the mint sauce and pineapple pieces. The main dishes of Murgh Makhani, smoked chicken su- preme cooked in creamy fresh tomato and fenugreek sauce; Kashmiri Lamb, a traditional Heritage recipe from Kashmir; and Bhindi Masala, spiced okra with tomato and green chil- li from the vegetarian selection proved to be a memorable tasting experience. These plates were complemented with sides of Sookhe Aloo, baby potatoes tempered with cumin and fresh coriander, Kesar Wala Pulao Rice and Cheese & Chilli Naan. Murgh Makhani was richly flavoursome with the explosion of ingredients, making it a delightful meal with the sauce. The deliciously tender Kashmiri Lamb had a distinctive taste that played on my palate. The spiced okra was cooked perfectly and made an interesting dish with tomato and green chilli accompaniments. The potatoes, which I thoroughly enjoyed, were soft and richly seasoned. I also liked the pulao rice and the cheese and chilli naan, which had an exciting flavour combination. By this time, filled with delicious food, we wondered if we could make room for dessert. After further conversation with Dayashankar, the rose layered Gulab Jamun Cheesecake with sweet dumpling arrived, and we found we were able to enjoy this wonderful dessert. It was light and enriched with the fla- vour of rose. Other desserts on the menu include Chocolate Brick, Brulee, Jaggery Pudding, and Heritage Indian Kulfi. You can also have after-dinner cocktails of Espresso Martini or Bhojpura Cutting Chai or dessert wines. Lunch at Heritage Dulwich is available at the weekend be- tween 12.30 pm and 2.30 pm, where diners can choose either a two-course or three-course meal. Those choosing the latter will receive a complimentary glass of prosecco. The menu consists of Potato & Quinoa Cake with smoked cream cheese topped with assorted chutneys or Tandoor Grilled Chicken Thigh marinated with chopped fresh ginger, mint and cori- ander masala starters. The main course of Smoked Chicken Supreme cooked in a creamy tomato and fenugreek sauce, or Lamb Dumplings stuffed with prunes, brown onion, yoghurt and star anise, or Broccoli Dumpling stuffed with apricot in roasted tomato gravy. These are served with sides of Baby Potato tempered with cumin and fresh coriander, mixed lentils with ginger, garlic, and tomato and steam basmati rice. The dessert is Thandai &Mixed Berries Rice Pudding. Diners can add naan bread or raita for an additional cost. Heritage Dulwich is closed on Mondays but opened Tuesday to Friday from 5.30 pm to 10.30 pm; Saturday from 12 pm to 2.30 pm and 5.30 pm to 10.30 pm; and Sunday from 12 pm to 2.30 pm and 5.30 pm to 9 pm. Heritage Dulwich 101 Rosendale Road West Dulwich London SE21 8EZ Tel: 020 8761 4665 https://heritagedulwich.co.uk