We’ve returned to Indian Chef time and again over the years.
The food is top notch and owner Azad, with 38 years’ experience in the business, is always spot on with his suggestions of what to have.
He put us on to the ginger lamb some time ago and it’s been a favourite ever since.
This time, after choosing the lamb, we went off piste and plumped for the chicken hariyali.
Cooked with mint and spinach, it was nice enough, but just too minty.
With decent pilau rice and a plain naan the bill came to £18.80.
The ginger lamb was as good as ever, but next time, I’ll ask Azad.