01908 566 577
7a St Pauls Ct, Stony Stratford, Milton Keynes, MK11 1LJ
There are many restauranteurs throughout the country who have spent a small fortune refurbishing restaurants. They’ve created the grandest of settings, purchased the most expensive furniture, installed elegant lighting and the laid the most expensive carpet. It is probably safe to say, that no matter how much they have spent; they will never be able to create a setting quite as captivating or unique as Calcutta Brasserie in Stony Stratford.
The beauty of this venue which is set in a 17th Century Grade II Listed Chapel is that the food served more than matches its grand surroundings.
The restaurant is tastefully decorated, stylish yet incredibly comfortable too. Somehow, despite the very high ceilings, the large chandeliers and attractive décor help to create a warm and cosy ambience.
My guest was never going to order anything but the Dakshini Mussels to start. Described as fresh steamed Bantry Bay mussels in Allepey sauce and fresh cilantro leaves. Served with naan bread. The mussels here huge. The fragrance from the cilantro leaves added depth and freshness to the beautiful Allepey sauce. The naan bread was outstanding for both its flavour and how incredibly light it was and those words alone do not do it justice.
My own choice was the Tiranga Samosa. Golden fried samosa triangles stuffed with potato and peas, chicken and red peppers, duck with five spices. The samosas had a lovely crispy texture and were cooked to perfection. My favourite was the duck – tasty and tender with a subtle hint of heat. The potato and pea variety was a very close second – beautifully seasoned with the softest of potatoes. What a gorgeous way to start a meal.
Zafrani Murgh Tikka. Breast of fresh East Anglian farm chicken pieces marinated with yoghurt, rock salt, paprika and roasted spices was one of our choices for mains. The chicken in this dish was a delight. It left us asking whether it would be possible to prepare chicken more tender than this? Probably not!
Off to Bombay
This was served alongside the Railway Mutton Curry. Popular mutton dish served in the railway canteen of Bombay, chunks of mutton (on the bone) cooked in its own juices, stewed till tender, with ginger, caramelised onion, and ground aromatic hot spices. The tender mutton was full of beautiful flavours and the dish as a whole was enhanced by the meat being cooked on the bone. I loved the subtle hints of ginger and enjoyed the pleasant but not overly spicy kick. I’m off to visit this canteen in Bombay if they serve food like this!
As good as these dishes were, my favourite was surprisingly, the accompanying vegetable dish Baingan Bhartha. We recommend you do not leave Calcutta Brasserie without trying this. Smoked aubergine mash cooked with chopped onions, tomatoes and fresh green chillies – this was heaven on a plate!
As the evening neared its conclusion my guest and I ran out of superlatives. There is little point in having great ingredients and unique recipes unless you have someone who knows how to cook! So as well as praising the service received from Mo Ali, who was charming, helpful and knowledgeable, we have to take our hat off to the Chefs. Outstanding. Well done gentlemen, and thank you!
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