A representation from Tamil Nadu a Southern Indian state, tender chicken thigh cooked in our homemade spice blend with cracked peppercorn.
The national food of Great Britain. Need we say more.
Lamb cooked with fresh fenugreek, in onion and tomato masala.
We recomend this dish for diabetics, as fenugreek is known to lower sugar levels and is high in biter.
From the back waters of Kerala. Basmati rice cooked with tender lamb in stock, flavoured with cracked black pepper and coconut milk. Served with raita.
A true representation of the Southern coast. Turmeric scented fish curry with coconut and fragrant curry leaf. Best eaten with steamed rice.
Succulent chicken thigh tikka in a pickling marinade and cooked in the tandoor. The achari marinade comprises fenugreek, mustard seed. red chillies, fennel and asafoetida.
Cumin scented potato and vegetables, encased in a crisp pastry.
Indian cheese cooked in the tandoor, flavoured with Carom Seeds. Carom seeds nd a special mention in
Ayurveda for their curative properties
in stomach ailments and aiding digestion.
Paneer tossed, in a tangy sweet and hot sauce with onions and peppers.
Lamb mince kebab with fresh mint cooked in the tandoor and served on the
An all time favourite, morsels of fish in a hot chilli and gram our batter served with marinated onions.
Protein rich chick peas cooked in an onion and tomato masala with dried pomegranate seeds and mango powder.
A bowl of pan-tossed medley of lightly spiced farm vegetables & Paneer/ Indian cheese.
Okra or ‘Lady’s finger’, cooked with onions, coloured peppers and a tangy masala in light rapeseed oil.
Soft Indian cheese with fresh fenugreek, in onion and tomato masala. We recomend this dish for diabetics, due to its low glycemic index and high fibre content.
- Sliced onion (10mm thickness)
- Besan/ gram flour
- Ajowain/ carom seeds
- Fresh coriander
- Roasted, dried and pounded coriander and cumin
- Chaat masala
- Rice flour
- Rapeseed Oil
- Heat oil, to about 150 degree celsius and then reduce heat.
- Add salt to the onions and then coat/ toss in rice flour.
- Add the remaining ingredients to the above after about 20-25 minutes.
- Mix well & add water slowly and mix till you get a binding texture which is not soggy or lumpy.
- Shape the onion bhaji and allow to fry in the oil till half done and allow to pat dry on kitchen/ greaseproof paper.
- Allow to stand for about 15-20 minutes, increase the oil temperature to about 180 celsius and allow to finish in hot oil and serve with a sprinkle of chaat masala and fresh chopped coriander.
Booked on to a cooking course today which was fantastic. I cannot recommend this place enough! Great educational experience that I want to share with the wife. Thank you so much for allowing us into your spotlessly clean kitchen and sharing your knowledge authentic clean, healthy Indian recipes. Can’t wait to re visit Thank you!!!
So glad the other curry houses we walked past in the centre were shut. COTC was quiet as it was a Tuesday but this did not dampen their enthusiasm to deliver an excellent eating experience. If you want delicious Indian food served in a calm atmosphere this is the place for you.
This was very good indeed
We ordered food for delivery at 7pm and it turned up on time with a smile
Vegetable samosas were piping hot, crispy and very tasty
Salmon Moilee was just sublime, fresh fish and amazing sauce
Railway Lamb Curry was made with quality, well cooked meat and tasted delicious
We decided to order after tasting the onion bhajis at the Newport Food Festival and learning about the “cooked from fresh” policy and we were not disappointed
Looking forward to next time
We ve visited here twice in the last month and each time its been superb, try the tandor broccolli its fab. In fact all the dishes weve tried are superb. Im quite happy to travel over 15 miles to eat here.Again this is still my gold standard of Indian resturant….keep up the good work….
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