My greatest love in the culinary world is Indian cooking; I love everything – the history, the spices and the amazing variety of recipes from this wonderful place. So it was great anticipation that my partner and I ventured just past Haymarket Station to the stylish Indian Restaurant – “Navadhanya”.
Small and intimate, we were met with a very warm welcome and shown to our table at the back of the restaurant. It has a modern décor and felt relaxed and laid-back.
The Maitre-D’ kindly talked us through the menu and we were drawn to the very impressive sounding seven course Tasting Menu. Now, this was an unusual for an Indian Restaurant but as I was about to find out, Navadhanya is no ordinary Indian Restaurant. The Head Chef is Chef Tharveskhan (also known as Chef Khan) who worked for 8 years at the Michelin Star Tamarind Indian Restaurant in Mayfair.
We were offered an impressive wine pairing with the menu but I know my limitations so instead opted for a light and fruity “Dashwood” Sauvignon Blanc from New Zealand. This wine is incredible and one I would definitely recommend. Described by the Dashwood Vineyard as follows:
“vivaciously crisp, it showcases gooseberry, citrus and fresh tropical fruit flavours that linger through to the finish”.
Accordingly, it is the perfect wine to complement the beautiful flavours and spices in the tasting menu. I have listed the wines offered for the Wine Pairing to show the variety and quality of wines being offered.
Amuse Bouche
This was a light and airy amuse bouche which opened up the taste buds. Delicate and beautifully presented, it was the lightest of Indian flavours.
Prawns
This dish was wonderfully presented; two tender Tandoori Prawns on a bed of mustard, royal cumin, coriander and chutney. This is served up with the lightest mousse and just melted in the mouth. I would have been happy with the plateful of these beautifully cooked tandoori prawns…
Wine Pairing: This dish is paired with a light Chilean Viognier.
Masala Dosa
This was a very different dish: a rice crepe stuffed with spicy potatoes with a warm lentil sauce, which is poured over the crepe and a side of rich tomato chutney. This is a South Indian winter warmer and was delicious. The incredible blend of flavours really started to heat up the palate with prefect balance.
Wine Pairing: Paired with a light French Lumiere Provence Rose with a smooth palate and delightful fruit aroma.
Sorbet
As a break for the palate, we were served up with the lightest of mango infused ice on a plate of raspberry fruit puree. This reset the palate for the next dish. At this stage, I wasn’t too full, which I was very impressed with.
Lamb Chops
Now this dish was expertly presented, on a really stunning piece of ceramic art. It looked amazing! This consisted of a lamb cutlet on a sauce of black pepper, a tomato and onion thick sauce, served up with a pumpkin mash and served with basmati rice. The lamb was perfectly cooked and fell off the bone. Again, I could easily have eaten a full plateful of this dish.
Wine Pairing: a warm Califonian Merlot
Chicken Chettinadu
This is chicken cooked with onion, tomatoes and eighteen varieties of spices served on a bed of warm lentils of the day and naan bread. I absolutely loved this dish and felt it was the grand finale of all the build up of spices and tastes. This dish sums up why I love Indian cooking so much.
Wine Pairing: A New Zealand Pinot Noir
Dessert
This was a kulfi and saffron poached pear with homemade Indian ice-cream. It was incredibly light; a fresh and exotic way to end this stunning tasting menu.
Wine Pairing: Chilean Late Harvest Sauvignon Blanc
I can honestly say that this was one of the best Tasting Menus I have ever tried. It served up a variety of Indian flavours and spices at a fine dining level with exquisite attention to detail. I note that they offer a Business Lunch Offer during the week and would thoroughly recommend this if you wish to impress a client. With food this good, I don’t think it will be long before this Indian restaurant will be awarded it’s own Michelin Star. They truly have mastered the art of modern Indian dining.
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