Restaurants are an expensive, time consuming, high overhead, strictly luxury business and to survive means having the goods. Sorry to say that Bansaree has failed. What was once a shining star in the Indian restaurant pantheon around a decade ago, even approaching the excellence of Sitar in Ottawa, it has sadly slid into oblivion. We went a couple of years ago to recapture the glory of years past, and although reduced to good with definite merit, the food was much too sweet and veering off course from the traditional.
Now, two years later, and pining for a renewed taste of it's original glory, we were astounded at the poor food. Butter chicken, an aromatic, complex and subtly spiced signature dish anywhere else, was so cloyingly sweet that the raisins within actually cut the sweetness. The sauce had broken (lightly curdled), all of the expected savoury spices were absent or masked, and the chicken had a funky carbonized burnt flavour rather than the expected flavourful char of the tandoor. This was echoed in the naan, served well into the meal, which ranged from uncooked glue to infused carbon from the tandoor. My wife's chicken korma dish was still so sweet that any melange of spice and subtlety was masked; it needed salt, not sweet to bring out the flavours of the perfectly cooked meat. Service was reasonable considering the outside distractions of a car show, however the doors were open and the heat was stifling without air conditioning. Sad to say that the excellent version of Bansaree will be honoured in our memories, not in our future patronage.
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