Latest reviews for Restaurants in Spitalfields, London, United Kingdom

Canteen - The best roast pork by anthonykennedy

anthonykennedy — Mon, 01 Dec 2008 13:20:13 +0000

Review by anthonykennedy

Rating: 4.00

Phone: 0845 686 1122

Website: http://www.canteen.co.uk

This is where I had the best roasted pork with apple sauce I have ever had. The pork was moist, tasty and the apple sauce was perfect, not too sweet or too tart. The desert of plum cake was also very good.

Highly recommended if you are in the area.
This is where I had the best roasted pork with apple sauce I have ever had. The pork was moist, tasty and the apple sauce was perfect, not too sweet or too tart. The desert of plum cake was also very good.

Highly recommended if you are in the area.

Le Bouchon Breton - Zinc and Pewter by intoxicating

intoxicating — Fri, 28 Nov 2008 11:24:44 +0000

Review by intoxicating

Rating: 3.00

Tags: french, pretentious, expensive

â¬SJust trying to keep it authenticâ¬ explained the barman in a thick, Gallic accent. He had just shouted - quite theatrically - to a colleague at the other end of the 15 metre, pewter bar. â¬SNot a problemâ¬ I replied, using the bona fide burr of an English ponce. I was actually rather enjoying waiting for my friend, Will, who had inadvertently gone to Smithfields rather than Spitalfields. Along with the imported atmosphere, I soaked up a flute of pink Champagne and halved blanched Spanish almonds with my teeth. Knowing he was sweating in a black cab, thirst building, I phoned a couple of times to relay details of the quenching tipple: temperature, texture and delicate scents of raspberry and pastry.

Most Brits associate the â¬Übrasserieâ¬" concept with 'CafÃ© Rouge' and its ilk, even though our equivalent is really the gastropub. It does look like former broker Ian Stoppani and Michel Roux Junior have taken great care to replicate the brassy features of the romanticised, all-day French version, Londonâ¬"s second such opening in recent months (the other being â¬ÜSt. Pancras Grandâ¬"). There is a dramatic checkerpot floor, maroon carriage style Chesterfields, engraved mirrors and varnished veneers. Closer inspection revealed an absinthe fountain to louchely summon the green fairy. Occasionally, Edith Piaf joined the fray, gutturally shoe-horned between acid jazz. And whenever she appeared, a roar of support rose...

A substantial staff, neat as a new pin in black and white, seemed smilingly to enter into the Euro-Disney atmosphere. The whole place smelt of lilies and new leather.

The hearty, A3 sized menu read like a greatest hits of the genre. Will and I asked if we could order half portions of plenty of plates although somewhere we lost control: the choice was taken from our hands and things just began to appear. Exuberant, tangy, white butter pleasantly overpowered reasonable sliced baguette, but slightly stale brown. BÃ©lon oysters were verdigris tinged: tannic, dry, zinc drenched. Restaurant manager, Frederic who must have spent at least a third of our six-hour lunch answering our questions and recommending Parisian bistros, admitted craving the creamy fatness of Breton oysters when they are spawning. The sensual and contagious allure of sexy oysters!

We excavated a dozen Burgundian snails with gynecological looking tools. They were quite big: moistly bound in garlic butter, earthy and pert. Frogs legs were cleanly fried with an accurate Tartare Sauce. A Bibendum like stack of onion tyres were topped with brittle fried parsley. A bottle of nervy, razor-sharp, chalky Chablis 1er Cru â¬"04 (Raveneau) brought with us, cut through with style.

Grilled fillet of moist gurnard (an underrated â¬Übottom feederâ¬") was greaseless, served with a tender squid tendril, juicy razor clam and a firm base of ratatouille. Love it or hate it, â¬ÜLa Marmite Bretonneâ¬" â¬ mixed fish in a lobster bouillon â¬ came sweltering in a little pot. It required a little extra seasoning, which we applied, but was genuinely well executed with cobalt coloured mussels, fleshy langoustines and a meaty lobster claw (which we fought over).

A pure tasting, iconic Gevrey-Chambertin, Lavaux-St-Jacques â¬"99 (Dom. Louis Jadot) was aquiline with a delicate, yielding perfume of raspberry, soft sorrel and dark spices. It was agile enough to go fishing with the Marmite whilst retaining its own veracity. To follow, the textures of the tagliatelle nest of pink-centred pan-fried veal kidneys in tarragon sauce were complimentary, although there was too much pasta for my taste.

Roasted corn-fed chicken breast with a apple sweet Breton cider sauce, glazed apple and wilted gem lettuce was very good. The bird had a succulent texture approaching specimens from Bresse.

A bottle of densely perfumed Margaux from the millennium, ChÃ¢teau Giscours, was ripe: almost vaporously alcoholic, with a little toffee, heather and concentrated blackcurrant cordial notes. Rousing and refreshing.

The so-titled â¬Üfarandoleâ¬" (or dance) of fromages was pristine: a work of love and one of the most-well appointed carts I have seen in London. The highlight was the triple cream brie swollen with black winter truffles and named in honour of 18th century gastro-God, â¬ÜBrillat-Savarinâ¬". A little sweet, â¬Übread in a boxâ¬" acted as spatula.

Two halves of ChÃ¢teau Filhot Sauternes â¬"03 (drawn from the restaurantâ¬"s list) provided an energetic, opulent, fleshy and creamy palate cleanser: quince laden and sprucing. Incidentally, this estate was once considered on par with the worldâ¬"s most famous stickie, ChÃ¢teau dâ¬"Yquem.

Having a shocking fondness for sugar, I finished with a plate of profiteroles doused in glossy chocolate, topped with a little mint. Will describes himself as a â¬Üpastry manâ¬" â¬ which has nothing to do with his sexuality - and would have preferred a stronger ratio of springy choux to vanilla pod infused ice cream. I thought they were wildly hedonistic, however, as was our decadent lunch (which had segued into supper). By the time we left reservations signs were sprouting on surrounding tables, ready for the evening service.

Word on the street suggests that the city finds Le Bouchon Breton boldly priced. It goes without saying that their estimations would have been poles apart a few months ago. But the truth is that with the prix fixe, you could come out of the experience spending mercifully little.

Service was generously attentive; cooking was ultimately correct and inevitably never cutting edge. The room was neat rather than chic, although incongruous. Gaping windows stared relentlessly onto the stark, modernised market, where dystopic chains like â¬ÜLas Iguanasâ¬" and â¬ÜGiraffeâ¬" hold court.

There are well-publicised links with â¬ÜLe Gavrocheâ¬". Apart from Roux, ex Gavroche sommelier Francois Bertrand has caringly compiled a 700 bin strong homage to brighter days. The top â¬Üartefactsâ¬" are displayed within a temperature controlled glass wall. Ex Gavroche chef Nicolas Laridan, who I am told described us as that dayâ¬"s â¬Übig eatersâ¬" is at the helm. Despite its makers, this is however very much its own creature. And I cannot he but speculate how a 200+ cover site with standards will avoid becoming an unwieldy monster in a bear market.

â¬ÜTo be successful in my native France, where people speak the same language and understand me, is nothingâ¬¦â¬"
[Edith Piaf]â¬SJust trying to keep it authenticâ¬ explained the barman in a thick, Gallic accent. He had just shouted - quite theatrically - to a colleague at the other end of the 15 metre, pewter bar. â¬SNot a problemâ¬ I replied, using the bona fide burr of an English ponce. I was actually rather enjoying waiting for my friend, Will, who had inadvertently gone to Smithfields rather than Spitalfields. Along with the imported atmosphere, I soaked up a flute of pink Champagne and halved blanched Spanish almonds with my teeth. Knowing he was sweating in a black cab, thirst building, I phoned a couple of times to relay details of the quenching tipple: temperature, texture and delicate scents of raspberry and pastry.

Most Brits associate the â¬Übrasserieâ¬" concept with 'CafÃ© Rouge' and its ilk, even though our equivalent is really the gastropub. It does look like former broker Ian Stoppani and Michel Roux Junior have taken great care to replicate the brassy features of the romanticised, all-day French version, Londonâ¬"s second such opening in recent months (the other being â¬ÜSt. Pancras Grandâ¬"). There is a dramatic checkerpot floor, maroon carriage style Chesterfields, engraved mirrors and varnished veneers. Closer inspection revealed an absinthe fountain to louchely summon the green fairy. Occasionally, Edith Piaf joined the fray, gutturally shoe-horned between acid jazz. And whenever she appeared, a roar of support rose...

A substantial staff, neat as a new pin in black and white, seemed smilingly to enter into the Euro-Disney atmosphere. The whole place smelt of lilies and new leather.

The hearty, A3 sized menu read like a greatest hits of the genre. Will and I asked if we could order half portions of plenty of plates although somewhere we lost control: the choice was taken from our hands and things just began to appear. Exuberant, tangy, white butter pleasantly overpowered reasonable sliced baguette, but slightly stale brown. BÃ©lon oysters were verdigris tinged: tannic, dry, zinc drenched. Restaurant manager, Frederic who must have spent at least a third of our six-hour lunch answering our questions and recommending Parisian bistros, admitted craving the creamy fatness of Breton oysters when they are spawning. The sensual and contagious allure of sexy oysters!

We excavated a dozen Burgundian snails with gynecological looking tools. They were quite big: moistly bound in garlic butter, earthy and pert. Frogs legs were cleanly fried with an accurate Tartare Sauce. A Bibendum like stack of onion tyres were topped with brittle fried parsley. A bottle of nervy, razor-sharp, chalky Chablis 1er Cru â¬"04 (Raveneau) brought with us, cut through with style.

Grilled fillet of moist gurnard (an underrated â¬Übottom feederâ¬") was greaseless, served with a tender squid tendril, juicy razor clam and a firm base of ratatouille. Love it or hate it, â¬ÜLa Marmite Bretonneâ¬" â¬ mixed fish in a lobster bouillon â¬ came sweltering in a little pot. It required a little extra seasoning, which we applied, but was genuinely well executed with cobalt coloured mussels, fleshy langoustines and a meaty lobster claw (which we fought over).

A pure tasting, iconic Gevrey-Chambertin, Lavaux-St-Jacques â¬"99 (Dom. Louis Jadot) was aquiline with a delicate, yielding perfume of raspberry, soft sorrel and dark spices. It was agile enough to go fishing with the Marmite whilst retaining its own veracity. To follow, the textures of the tagliatelle nest of pink-centred pan-fried veal kidneys in tarragon sauce were complimentary, although there was too much pasta for my taste.

Roasted corn-fed chicken breast with a apple sweet Breton cider sauce, glazed apple and wilted gem lettuce was very good. The bird had a succulent texture approaching specimens from Bresse.

A bottle of densely perfumed Margaux from the millennium, ChÃ¢teau Giscours, was ripe: almost vaporously alcoholic, with a little toffee, heather and concentrated blackcurrant cordial notes. Rousing and refreshing.

The so-titled â¬Üfarandoleâ¬" (or dance) of fromages was pristine: a work of love and one of the most-well appointed carts I have seen in London. The highlight was the triple cream brie swollen with black winter truffles and named in honour of 18th century gastro-God, â¬ÜBrillat-Savarinâ¬". A little sweet, â¬Übread in a boxâ¬" acted as spatula.

Two halves of ChÃ¢teau Filhot Sauternes â¬"03 (drawn from the restaurantâ¬"s list) provided an energetic, opulent, fleshy and creamy palate cleanser: quince laden and sprucing. Incidentally, this estate was once considered on par with the worldâ¬"s most famous stickie, ChÃ¢teau dâ¬"Yquem.

Having a shocking fondness for sugar, I finished with a plate of profiteroles doused in glossy chocolate, topped with a little mint. Will describes himself as a â¬Üpastry manâ¬" â¬ which has nothing to do with his sexuality - and would have preferred a stronger ratio of springy choux to vanilla pod infused ice cream. I thought they were wildly hedonistic, however, as was our decadent lunch (which had segued into supper). By the time we left reservations signs were sprouting on surrounding tables, ready for the evening service.

Word on the street suggests that the city finds Le Bouchon Breton boldly priced. It goes without saying that their estimations would have been poles apart a few months ago. But the truth is that with the prix fixe, you could come out of the experience spending mercifully little.

Service was generously attentive; cooking was ultimately correct and inevitably never cutting edge. The room was neat rather than chic, although incongruous. Gaping windows stared relentlessly onto the stark, modernised market, where dystopic chains like â¬ÜLas Iguanasâ¬" and â¬ÜGiraffeâ¬" hold court.

There are well-publicised links with â¬ÜLe Gavrocheâ¬". Apart from Roux, ex Gavroche sommelier Francois Bertrand has caringly compiled a 700 bin strong homage to brighter days. The top â¬Üartefactsâ¬" are displayed within a temperature controlled glass wall. Ex Gavroche chef Nicolas Laridan, who I am told described us as that dayâ¬"s â¬Übig eatersâ¬" is at the helm. Despite its makers, this is however very much its own creature. And I cannot help but speculate how a 200+ cover site with standards will avoid becoming an unwieldy monster in a bear market.

â¬ÜTo be successful in my native France, where people speak the same language and understand me, is nothingâ¬¦â¬"
[Edith Piaf]

Karma - mishmash by gilka

gilka — Sun, 23 Nov 2008 18:52:39 +0000

Review by gilka

Rating: 3.00

Tags: italian, good value, japanese

usually a place which offers you both Italian and Japanese food it a totally no-go but Karma is different.
The service is a bit slow-OH-YES don't come in a rush...
The portions are quite big and tasty!usually a place which offers you both Italian and Japanese food it a totally no-go but Karma is different.
The service is a bit slow-OH-YES don't come in a rush...
The portions are quite big and tasty!

Hawksmoor - Flying Ginger Pigs by intoxicating

intoxicating — Fri, 21 Nov 2008 12:25:35 +0000

Review by intoxicating

Rating: 4.00

Phone: 020 7247 7392

Website: http://www.thehawksmoor.com

Tags: american, expensive, steak

â¬ÜThe widest prairies have electric fences / For though old cattle know they must not stray / Young steers are always scenting purer waterâ¬¦â¬"
[Philip Larkin, â¬ÜWiresâ¬"]

DUE TO malaise amongst the crew of Alitalia, my friendâ¬"s arrival to â¬ÜHawksmoorâ¬" via Heathrow was delayed. The stylish staff sweetly let this pass, despite the fact that our booking for 8pm rolled into a rather â¬Slast ordersâ¬ 10:30.

This critically celebrated steak house is named in honour of Nicholas Hawksmoor, Baroque architect of Christ Church, Spitalfields, several steps down Commercial Street. You would probably not deduce the link: its design is the antithesis of Godâ¬"s address.

From outside, very little is disclosed: boring blinds, a simple nameplate straight off a yacht. It could be a snooker hall, strip-club or office (and wouldnâ¬"t a combination of all three brighten the working day?) The teak cocktail counter, with Bakelite straw holder, is recycled from a thoroughly un-divine dancehall in Hull. Stools look like zimmaframes. Chairs are of the curvy Christine Keeler variety. Prints of the cuts of meat are useful.

Enough has been written about Hawksmoorâ¬"s impeccable sourcing of dead animals. Apparently they led a free range, hedonistic lifestyle, especially the 35 days deceased, dry aged Longhorn, which existed on green, green grass. Suffice to say, the supplier is the â¬ÜGinger Pigâ¬" of Observer Food Monthly fame, who operate an embassy on Borough Market. If you would like to know more, stop by their â¬ÜHog Blogâ¬".

The cocktail list is a Moonshine miscellany, providing over 2000 words of backstory into the 50 Punches, Juleps, â¬ÜTweeked Tikisâ¬" and Expat Classics. My â¬ÜBlack Forest Sazeracâ¬" was apparently â¬Üfruitierâ¬" than the original, a sturdy and stirring merge of â¬ÜCherry and chocolate infused Rye and Bourbon shaken with sugar and bitters, served in a Chartreuse rinsed glassâ¬¦â¬"

Whilst awaiting our Foggian friend, we tackled overly substantial starters of Tamworth Ribs and Crayfish and Crab Cocktail. The Irish swine, famed for producing perky bacon, was tender and courteously seasoned. The cocktail was discreetly dressed, with moreish, meaty morsels, although the little monster on top took revenge when I cracked it open: viscera splayed over my new jumper. That is the price to pay for coming eye-to-eye with your food.

The wine list is not really built for mere mortals and features a titanic tally of first growths or their equivalents. California is a recurring theme, with albeit gentle mark-ups on those already costly bottles. It is a great shame that the best U.S. wines, still administered by the same bureau which handles firearms and tobacco, put on serious financial weight when travelling to our shores. I had a friend who wanted to open a west coast wine bar in the capital but was defeated by the dollar loss in translation and tax.

We drank Joseph Phelps â¬ÜLe Mistral â¬"01 which was utterly compelling: intense, inky, precise and plush. Black cherry, fresh vanilla and scents of spiky herb emanated from this lovingly produced Syrah and Grenache from Monterey.

My Bone-in Sirloin (600g) was as thick as a tome so tumultuous that it would damage my foot if it fell on it. I have subsequently pressed 600g on a letter scale with my finger, which required considerable force. Half way through the easily cut, prime, moist, well-sealed steak, which was dumped on a dish rather than spruced on a board, I could have done with a coach to coax me along my meat marathon. My friends had also done well with their well-done Rib Eyes, although one turned out to still be haemorrhaging (the restaurant did offer more prostration on the charcoal grill). Garlicky spinach was crisp and glossy. Triple cooked chips were a little disappointing. Legendary restaurateur Fernand Point would have been pleased by the BÃ©arnaise, â¬Üâ¬¦simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfectâ¬¦â¬"

Au Bon Climatâ¬"s â¬"05 â¬ÜKnox Alexanderâ¬", a relatively European style of leanish Californian Pinot Noir, arrived in an outrageously heavy bottle. Apparently â¬ÜMind Behindâ¬", Jim Clendenen, also a keen cook and broccoli thief, is a regular. I had the pleasure of meeting him at the Santa Maria winery last year where his empties have been turned into chandeliers.

After the protein protagonists, there was little chance of dessert exploration. I wonder how many people make it to the knickerbockerglorries?

Would I go back? â¬Are you paying? The bill was a catastrophe! For the same money, maze Grill has more vaiety and that kiln of a broiler (as well as a more uplifting setting). Hixâ¬"s Oyster and Chop House is cheaper, within the buzzy meat-market surroundings of Smithfield. And the Victoria Hotel at Sheen does generously cut, triple cooked chips properly, with memorably moist, fluffy centres...â¬ÜThe widest prairies have electric fences / For though old cattle know they must not stray / Young steers are always scenting purer waterâ¬¦â¬"
[Philip Larkin, â¬ÜWiresâ¬"]

DUE TO malaise amongst the crew of Alitalia, my friendâ¬"s arrival to â¬ÜHawksmoorâ¬" via Heathrow was delayed. The stylish staff sweetly let this pass, despite the fact that our booking for 8pm rolled into a rather â¬Slast ordersâ¬ 10:30.

This critically celebrated steak house is named in honour of Nicholas Hawksmoor, Baroque architect of Christ Church, Spitalfields, several steps down Commercial Street. You would probably not deduce the link: its design is the antithesis of Godâ¬"s address.

From outside, very little is disclosed: boring blinds, a simple nameplate straight off a yacht. It could be a snooker hall, strip-club or office (and wouldnâ¬"t a combination of all three brighten the working day?) The teak cocktail counter, with Bakelite straw holder, is recycled from a thoroughly un-divine dancehall in Hull. Stools look like zimmaframes. Chairs are of the curvy Christine Keeler variety. Prints of the cuts of meat are useful.

Enough has been written about Hawksmoorâ¬"s impeccable sourcing of dead animals. Apparently they led a free range, hedonistic lifestyle, especially the 35 days deceased, dry aged Longhorn, which existed on green, green grass. Suffice to say, the supplier is the â¬ÜGinger Pigâ¬" of Observer Food Monthly fame, who operate an embassy on Borough Market. If you would like to know more, stop by their â¬ÜHog Blogâ¬".

The cocktail list is a Moonshine miscellany, providing over 2000 words of backstory into the 50 Punches, Juleps, â¬ÜTweeked Tikisâ¬" and Expat Classics. My â¬ÜBlack Forest Sazeracâ¬" was apparently â¬Üfruitierâ¬" than the original, a sturdy and stirring merge of â¬ÜCherry and chocolate infused Rye and Bourbon shaken with sugar and bitters, served in a Chartreuse rinsed glassâ¬¦â¬"

Whilst awaiting our Foggian friend, we tackled overly substantial starters of Tamworth Ribs and Crayfish and Crab Cocktail. The Irish swine, famed for producing perky bacon, was tender and courteously seasoned. The cocktail was discreetly dressed, with moreish, meaty morsels, although the little monster on top took revenge when I cracked it open: viscera splayed over my new jumper. That is the price to pay for coming eye-to-eye with your food.

The wine list is not really built for mere mortals and features a titanic tally of first growths or their equivalents. California is a recurring theme, with albeit gentle mark-ups on those already costly bottles. It is a great shame that the best U.S. wines, still administered by the same bureau which handles firearms and tobacco, put on serious financial weight when travelling to our shores. I had a friend who wanted to open a west coast wine bar in the capital but was defeated by the dollar loss in translation and tax.

We drank Joseph Phelps â¬ÜLe Mistral â¬"01 which was utterly compelling: intense, inky, precise and plush. Black cherry, fresh vanilla and scents of spiky herb emanated from this lovingly produced Syrah and Grenache from Monterey.

My Bone-in Sirloin (600g) was as thick as a tome so tumultuous that it would damage my foot if it fell on it. I have subsequently pressed 600g on a letter scale with my finger, which required considerable force. Half way through the easily cut, prime, moist, well-sealed steak, which was dumped on a dish rather than spruced on a board, I could have done with a coach to coax me along my meat marathon. My friends had also done well with their well-done Rib Eyes, although one turned out to still be haemorrhaging (the restaurant did offer more prostration on the charcoal grill). Garlicky spinach was crisp and glossy. Triple cooked chips were a little disappointing. Legendary restaurateur Fernand Point would have been pleased by the BÃ©arnaise, â¬Üâ¬¦simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfectâ¬¦â¬"

Au Bon Climatâ¬"s â¬"05 â¬ÜKnox Alexanderâ¬", a relatively European style of leanish Californian Pinot Noir, arrived in an outrageously heavy bottle. Apparently â¬ÜMind Behindâ¬", Jim Clendenen, also a keen cook and broccoli thief, is a regular. I had the pleasure of meeting him at the Santa Maria winery last year where his empties have been turned into chandeliers.

After the protein protagonists, there was little chance of dessert exploration. I wonder how many people make it to the knickerbockerglorries?

Would I go back? â¬Are you paying? The bill was a catastrophe! For the same money, maze Grill has more variety and that kiln of a broiler (as well as a more uplifting setting). Hixâ¬"s Oyster and Chop House is cheaper, within the buzzy meat-market surroundings of Smithfield. And the Victoria Hotel at Sheen does generously cut, triple cooked chips properly, with memorably moist, fluffy centres...

New Tayyabs - New Tayyabs - May 30 2008 by Food_Snob

Food_Snob — Thu, 28 Aug 2008 08:02:35 +0000

Review by Food_Snob

Rating: 3.00

Phone: 020 7247 9543

Website: http://www.tayyabs.co.uk

Tags: indian, crowded, cheap eat

Illustrated Critique:

http://foodsnobblog.wordpress.com/category/restaurant-reviews/new-tayyabs-restaurant-reviews/

Text-only Critique:

For those of you unfamiliar with New Tayyabs (and there cannot be many) it is one of Londonâ¬"s great bon marchÃ©s â¬ authentic Pakistani cuisine served in generous portions with a BYO policy and no corkage, all for under Â£20 a head. The restaurant is ubiquitous among blogs, restaurant reviews and discussion boards, always highly rated and recommended, indeed often highlighted as an essential stop for anyone visiting London.

Thus, equipped with my Google-sourced map of East Aldgate and a vivid sense of adventure, I set off in search of Fieldgate St and the legendary bastion of Asian cookery that is New Tayyabs. It is a short and straightforward journey â¬ I work in the City and am heading there after work on a Friday â¬ but I have the constant impression I am going the wrong way and in the wrong place. A few minutes walk from Aldgate East, leaves me on Fieldgate Street and although I know I must be close, I cannot shake my doubts; could one of Londonâ¬"s most popular eateries be hidden on this quiet backstreet between a mosque and apartment blocks? I am not sure what I expected: bright lights, hustle and bustle in the streets, long queues of hungry dinersâ¬¦.I cannot say, but expectations are high

When I reach the entrance, there is no fanfare, no circus awaiting me, instead a smiling waiter waiting to show me to a table. The dÃ©cor is simple, quaint and Asian in style, there is a carafe of water and assortment of condiments (chutney, raita, etc) already on each table and the simple menu offers a decent choice of starters (mostly tandoori dishes), chicken/meat/vegetarian mains (mainly karahi style), daily specials and customary rice/bread. Apologies if I start to hurry here, but I am eager to describe the food

I am placed very close to the kitchen and the aromas wafting towards me are exotic and enticing; this is probably why I proceed to order much more than I can finish! For starters (yes, plural, but at such prices why not?), I opt for lamb chops (Â£5.20), panner tikka (Â£2.80) and a sheekh kebab (80p).

The lamp chops with the dry meat main are arguably the two most talked about dishes on the menu and with good reason. The four large juicy chops have been smothered in a spicy garam masala marinade, which after roasting, encrusts the meat with a deep and rich, smoky flavoured coating. Possibly still intoxicated by those aforementioned aromas, I lose all sense of decorum and find myself unabashedly, but quite rightly, eating with, then licking clean, my fingers. The chops steal centre stage, but the sheekh kebab is also tasty and flavoursome and is served together with the chops upon a sizzling skillet, whilst the panner (below), resembling my favourite cheese, hellim (also known popularly as halloumi), is firm yet velvety and complements the meat well.

For the next course, I order the dry meat (Â£5.60) and karahi chicken (Â£5.60) with a nan (Â£0.80) and later, tandoori parata (Â£1.80). I cannot do the dry meat justice; it is simply the tastiest curry I have ever had. Beautiful morsels of lamb are roasted slowly until they literally melt into the satisfyingly intense sauce. What is left is the most delicious spicy caramel paste that should be lovingly ladled from the pot to the lips with the aid of a freshly-baked nan or parata (both excellent). The karahi is nice too, made with juicy chunks of chicken, but is thoroughly eclipsed by the lamb.

At this point, I am totally stuffed, well, almost totally as I still ask for a dessert. I know I will not, I cannot, fully appreciate it after such a gross amount of food, but as those that know me would testify, I cannot not order dessert. As I am relatively naÃ¯ve when it comes to Asian sweets, I ask the waiter for his recommendation and he brings a portion of gulab jamun (Â£2.00). These are basically small balls of dough, cream and flour in a sugar syrup infusion, somewhat similar to Turkish lokma. They are brought piping hot and prove intensely sweet; a decent offering, though not one I am eager to retry.

The bill comes to a princely sum of Â£24.60 â¬ regulars will tell you what an achievement it is to break the Â£20 barrier and one only realised by me ordering two starters and two mains i.e. enough food for two people

It is hard to find fault with New Tayyabs; at what they do, they are terrific. The food is delicious, the staff are friendly and there is a nice buzz generated by the open kitchen and large groups of diners. However, if I really wanted to be captious, I could complain that the waiter asked me twice whether I was ready for my main dishes, whilst I was still very obviously enjoying my starters and that my nan order was misplaced, forcing me to wait anxiously for something to dip into that delicious lamb dish, but such minor blunders can easily be forgiven.

I thoroughly enjoyed the meal and will surely return the next time I fancy a curry. Indeed, were I a bigger fan of Indian cuisine (I maybe eat it 2/3 times a year), I would most probably proclaim NT as one of my favourite London restaurants, but instead, I am afraid it will have to make do with being only my favourite Asian restaurant.

83 Fieldgate Street, London, E1 1JU
tel: 020 7247 6400
nearest tube: Aldgate East, Whitechapel
www.tayyabs.co.uk

Illustrated Critique:

http://foodsnobblog.wordpress.com/category/restaurant-reviews/new-tayyabs-restaurant-reviews/

Text-only Critique:

For those of you unfamiliar with New Tayyabs (and there cannot be many) it is one of Londonâ¬"s great bon marchÃ©s â¬ authentic Pakistani cuisine served in generous portions with a BYO policy and no corkage, all for under Â£20 a head. The restaurant is ubiquitous among blogs, restaurant reviews and discussion boards, always highly rated and recommended, indeed often highlighted as an essential stop for anyone visiting London.

Thus, equipped with my Google-sourced map of East Aldgate and a vivid sense of adventure, I set off in search of Fieldgate St and the legendary bastion of Asian cookery that is New Tayyabs. It is a short and straightforward journey â¬ I work in the City and am heading there after work on a Friday â¬ but I have the constant impression I am going the wrong way and in the wrong place. A few minutes walk from Aldgate East, leaves me on Fieldgate Street and although I know I must be close, I cannot shake my doubts; could one of Londonâ¬"s most popular eateries be hidden on this quiet backstreet between a mosque and apartment blocks? I am not sure what I expected: bright lights, hustle and bustle in the streets, long queues of hungry dinersâ¬¦.I cannot say, but expectations are high

When I reach the entrance, there is no fanfare, no circus awaiting me, instead a smiling waiter waiting to show me to a table. The dÃ©cor is simple, quaint and Asian in style, there is a carafe of water and assortment of condiments (chutney, raita, etc) already on each table and the simple menu offers a decent choice of starters (mostly tandoori dishes), chicken/meat/vegetarian mains (mainly karahi style), daily specials and customary rice/bread. Apologies if I start to hurry here, but I am eager to describe the food

I am placed very close to the kitchen and the aromas wafting towards me are exotic and enticing; this is probably why I proceed to order much more than I can finish! For starters (yes, plural, but at such prices why not?), I opt for lamb chops (Â£5.20), panner tikka (Â£2.80) and a sheekh kebab (80p).

The lamp chops with the dry meat main are arguably the two most talked about dishes on the menu and with good reason. The four large juicy chops have been smothered in a spicy garam masala marinade, which after roasting, encrusts the meat with a deep and rich, smoky flavoured coating. Possibly still intoxicated by those aforementioned aromas, I lose all sense of decorum and find myself unabashedly, but quite rightly, eating with, then licking clean, my fingers. The chops steal centre stage, but the sheekh kebab is also tasty and flavoursome and is served together with the chops upon a sizzling skillet, whilst the panner (below), resembling my favourite cheese, hellim (also known popularly as halloumi), is firm yet velvety and complements the meat well.

For the next course, I order the dry meat (Â£5.60) and karahi chicken (Â£5.60) with a nan (Â£0.80) and later, tandoori parata (Â£1.80). I cannot do the dry meat justice; it is simply the tastiest curry I have ever had. Beautiful morsels of lamb are roasted slowly until they literally melt into the satisfyingly intense sauce. What is left is the most delicious spicy caramel paste that should be lovingly ladled from the pot to the lips with the aid of a freshly-baked nan or parata (both excellent). The karahi is nice too, made with juicy chunks of chicken, but is thoroughly eclipsed by the lamb.

At this point, I am totally stuffed, well, almost totally as I still ask for a dessert. I know I will not, I cannot, fully appreciate it after such a gross amount of food, but as those that know me would testify, I cannot not order dessert. As I am relatively naÃ¯ve when it comes to Asian sweets, I ask the waiter for his recommendation and he brings a portion of gulab jamun (Â£2.00). These are basically small balls of dough, cream and flour in a sugar syrup infusion, somewhat similar to Turkish lokma. They are brought piping hot and prove intensely sweet; a decent offering, though not one I am eager to retry.

The bill comes to a princely sum of Â£24.60 â¬ regulars will tell you what an achievement it is to break the Â£20 barrier and one only realised by me ordering two starters and two mains i.e. enough food for two people

It is hard to find fault with New Tayyabs; at what they do, they are terrific. The food is delicious, the staff are friendly and there is a nice buzz generated by the open kitchen and large groups of diners. However, if I really wanted to be captious, I could complain that the waiter asked me twice whether I was ready for my main dishes, whilst I was still very obviously enjoying my starters and that my nan order was misplaced, forcing me to wait anxiously for something to dip into that delicious lamb dish, but such minor blunders can easily be forgiven.

I thoroughly enjoyed the meal and will surely return the next time I fancy a curry. Indeed, were I a bigger fan of Indian cuisine (I maybe eat it 2/3 times a year), I would most probably proclaim NT as one of my favourite London restaurants, but instead, I am afraid it will have to make do with being only my favourite Asian restaurant.

83 Fieldgate Street, London, E1 1JU
tel: 020 7247 6400
nearest tube: Aldgate East, Whitechapel
www.tayyabs.co.uk

Lahore Kebab House - Starters to die for... by Jimazord

Jimazord — Fri, 07 Nov 2008 21:15:12 +0000

Review by Jimazord

Rating: 5.00

Phone: 020 7488 2551

Tags: indian, good value, crowded

Get yourselves in here with a few cold Cobras from the offy at the junction with Commercial Road. Irrespective of the length of the queue (often out the door but wait it out), order mixed meat starters with breads for however many are in your party and prepare for fast service and a taste sensation. The chicken tikka, lamb tikka, tandoori chops and shami kebabs are AWESOME. Then, skip the mains (adequately average) and order...ANOTHER ROUND OF STARTERS!!! I guarantee you will not be disappointed.

OR call in and takeaway a chicken tikka roll and a lamb tikka roll - watch out, that sauce has a kick!Get yourselves in here with a few cold Cobras from the offy at the junction with Commercial Road. Irrespective of the length of the queue (often out the door but wait it out), order mixed meat starters with breads for however many are in your party and prepare for fast service and a taste sensation. The chicken tikka, lamb tikka, tandoori chops and shami kebabs are AWESOME. Then, skip the mains (adequately average) and order...ANOTHER ROUND OF STARTERS!!! I guarantee you will not be disappointed.

OR call in and takeaway a chicken tikka roll and a lamb tikka roll - watch out, that sauce has a kick!

Al Volo - Great Italian food by CristinaA

CristinaA — Thu, 30 Oct 2008 14:35:19 +0000

Review by CristinaA

Rating: 4.00

Phone: 020 7377 0808

Website: http://www.alvolo.co.uk

Tags: italian, lively, romantic

Al Volo is the smallest Italian you'll find in the City. It does really good food really well. There's no pretentions here, just good quality cooking. I love the attitude at Al Volo.
Al Volo is the smallest Italian you'll find in the City. It does really good food really well. There's no pretentions here, just good quality cooking. I love the attitude at Al Volo.

Scarlet Dot - Loved it by CristinaA

CristinaA — Thu, 30 Oct 2008 14:25:57 +0000

Review by CristinaA

Rating: 5.00

Phone: 020 7375 0880

Website: http://www.scarletdot.co.uk

Tags: indian, bar, takeaway

One word, â¬Smagnificent!â¬ loved thefood, Loved the place. Loved the atmosphere.
Will definitely be going back to Scarlet Dot.
The food was superb, very tasty. Very authentic. The cocktails were amazing. The bar man was remarkable. Staff were very friendly. Scarlet Dot is positively value for money.
One word, â¬Smagnificent!â¬ loved the food, Loved the place. Loved the atmosphere.
Will definitely be going back to Scarlet Dot.
The food was superb, very tasty. Very authentic. The cocktails were amazing. The bar man was remarkable. Staff were very friendly. Scarlet Dot is positively value for money.

Green & Red Bar & Cantina - Little piece of Mexico by CristinaA

CristinaA — Wed, 29 Oct 2008 16:38:45 +0000

Review by CristinaA

Rating: 5.00

Phone: 020 7749 9670

Website: http://www.greenred.co.uk

Tags: lively, mexican, crowded

The food was amazing, the drinks were fab and the service was exceptional, from the attentiveness of the manager to the caring and knowledgeable bar staff.

If you like anything to do with Mexico and South America then you will love it. There's a really genuine little taste of Latin America here, including the impressive selection of tequilla.
The food was amazing, the drinks were fab and the service was exceptional, from the attentiveness of the manager to the caring and knowledgeable bar staff.

If you like anything to do with Mexico and South America then you will love it. There's a really genuine little taste of Latin America here, including the impressive selection of tequilla.

Leon - Colourful and fun. by CristinaA

CristinaA — Wed, 29 Oct 2008 14:54:51 +0000

Review by CristinaA

Rating: 4.00

Phone: 020 7247 4369

Website: http://www.leonrestaurants.co.uk

Tags: lively, takeaway, good value

Leon is a great place and sadly this restaurant is underrated.

They are spread all over London but this one in Spitalfield Market is my favourite, the staff are so nice, service is quick, food fresh and well prepared. And it's not expensive which is always going to be a plus, especially in these times.

You'll also find it easy to relax in the laid back atmosphere and colourful interior.Leon is a great place and sadly this restaurant is underrated.

They are spread all over London but this one in Spitalfield Market is my favourite, the staff are so nice, service is quick, food fresh and well prepared. And it's not expensive which is always going to be a plus, especially in these times.

You'll also find it easy to relax in the laid back atmosphere and colourful interior.

Les Trois Garcons - Unique by CristinaA

CristinaA — Wed, 29 Oct 2008 11:33:12 +0000

Review by CristinaA

Rating: 4.00

Phone: 020 7613 1924

Website: http://www.lestroisgarcons.com

Tags: romantic, french, expensive

This French restaurant is so unique in itâ¬"s style, the interior is amazing and beautifully coordinated to create a theatrical ambience. Itâ¬"s expensive so a visit should probably be saved for a special occasion, but there is no doubt that the world of Le Trois Garcons is impressive.This French restaurant is so unique in itâ¬"s style, the interior is amazing and beautifully coordinated to create a theatrical ambience. Itâ¬"s expensive so a visit should probably be saved for a special occasion, but there is no doubt that the world of Le Trois Garcons is impressive.

Mudmee - Great value for your money by Passau

Passau — Sat, 18 Oct 2008 17:37:49 +0000

Review by Passau

Rating: 5.00

Phone: 020 7247 0772

Tags: thai, lively, good value

I am from Thailand and I can guarantee that this restaurant serves you with an authentic Thai taste.I am from Thailand and I can guarantee that this restaurant serves you with an authentic Thai taste.

Haz Restaurant - Turkish delight! by srahman

srahman — Fri, 17 Oct 2008 13:28:48 +0000

Review by srahman

Rating: 4.00

Phone: 020 7929 7923

Website: http://www.hazrestaurant.co.uk/

Tags: turkish, good value, business

Been to Haz twice now, once to break fast during ramadan and once for lunch with colleagues. For the meal during ramadan, they were excellent. I was breaking my fast their and they provided dates and a small dish of salad and sweets. Fantastic. They provide a lamb dish which is cooked with walnuts which is very nice. The mixed grill is good too, the lamb particularly tender. However the rice and vegetable portions are a bit small, despite very good quality. Reasonable pricing too. Worth a butchers, definitelyBeen to Haz twice now, once to break fast during ramadan and once for lunch with colleagues. For the meal during ramadan, they were excellent. I was breaking my fast their and they provided dates and a small dish of salad and sweets. Fantastic. They provide a lamb dish which is cooked with walnuts which is very nice. The mixed grill is good too, the lamb particularly tender. However the rice and vegetable portions are a bit small, despite very good quality. Reasonable pricing too. Worth a butchers, definitely

S & M Cafe - Juicy sausages and creamy mash... by CristinaA

CristinaA — Wed, 08 Oct 2008 01:00:41 +0000

Review by CristinaA

Rating: 4.00

Phone: 020 7247 2252

Website: http://www.sandmcafe.co.uk

Tags: british, good value, cosy

I love the concept of this place... The sausages juicy and mash creamy, just like it should be. S&M are also doing their bit for the â¬ÜGreat British Grubâ¬" industry by supporting local and sustainable food sources. Specialising in the obivious, doesn't mean that's all they serve but the menu can be confusing and a much needed reworked version will lauch in a couple of weeks.

DÃ©cor is reminiscent of old English diners and thereâ¬"s a pleasant, buzzing vibe in the evening. Only criticism on appearance, is that the upmarket cafe could do with a spruce, a lick of paint and a bit more thought put into what goes on the walls.

I love the concept of this place... The sausages juicy and mash creamy, just like it should be. S&M are also doing their bit for the â¬ÜGreat British Grubâ¬" industry by supporting local and sustainable food sources. Specialising in the obivious, doesn't mean that's all they serve but the menu can be confusing and a much needed reworked version will lauch in a couple of weeks.

DÃ©cor is reminiscent of old English diners and thereâ¬"s a pleasant, buzzing vibe in the evening. Only criticism on appearance, is that the upmarket cafe could do with a spruce, a lick of paint and a bit more thought put into what goes on the walls.

The Shampan - Nice food...sh*t service by bakerga1

bakerga1 — Tue, 23 Sep 2008 11:00:48 +0000

Review by bakerga1

Rating: 1.00

Phone: 020 7375 0475

Website: http://www.shampan.co.uk

Tags: indian, takeaway, crowded

I took my girlfriend there on Saturday night and has a nice meal. HOWEVER I was so so shocked that we were rushed out onto the street.

One chap came over and said..."not being rude but can you hurry up and leave" I have NEVER been told to hurry up EVER.I took my girlfriend there on Saturday night and has a nice meal. HOWEVER I was so so shocked that we were rushed out onto the street.

One chap came over and said..."not being rude but can you hurry up and leave" I have NEVER been told to hurry up EVER.

Nando's Chickenland - mmm chicken by eatmeat

eatmeat — Wed, 17 Sep 2008 12:46:42 +0000

Review by eatmeat

Rating: 4.00

Tags: portuguese, cheap eat, lively

I really really like Nandos generally. I love chicken so this is the perfect place for me. Especially the grilled type. In this Aldgate branch, the food was to the same high quality that I am used to with other Nandos in London. The rice was fluffy, and had good taste, and the chicken was cooked through (I have on occasion had some not coked properly). In fact it was a bit over cooked, which happens quite often in Nandos, but is better over than under. Overall I would recommend this Nandos, the service was also pretty good, fast and friendly just what I expect.I really really like Nandos generally. I love chicken so this is the perfect place for me. Especially the grilled type. In this Aldgate branch, the food was to the same high quality that I am used to with other Nandos in London. The rice was fluffy, and had good taste, and the chicken was cooked through (I have on occasion had some not coked properly). In fact it was a bit over cooked, which happens quite often in Nandos, but is better over than under. Overall I would recommend this Nandos, the service was also pretty good, fast and friendly just what I expect.

Rosa's - Little gem off brick lane by YossiLondon

YossiLondon — Thu, 11 Sep 2008 00:23:02 +0000

Review by YossiLondon

Rating: 5.00

Phone: +44 20 7247 109

Tags: thai, good value, lively

Went to Rosa's on a recommendation and it was all it was cracked up to be! Food was delicious (personal favourite was the Salmon), atmosphere was friendly, vibrant and non-pretentious and it was reasonably priced.

Shall certainly be returning!Went to Rosa's on a recommendation and it was all it was cracked up to be! Food was delicious (personal favourite was the Salmon), atmosphere was friendly, vibrant and non-pretentious and it was reasonably priced.

Shall certainly be returning!

Tayyab Kebab House - Want a good curry at a reasonable price? by alitech

alitech — Wed, 03 Sep 2008 10:32:00 +0000

Review by alitech

Rating: 4.00

Phone: 020 7247 9543

Website: http://www.tayyabs.co.uk

Tags: indian, lively, crowded

I had discovered this restaurant about 2 years ago. I think it used to be called Tayyab Kebab House, now simply known as Tayyabs. The food here is amazing I have to say. I don't say that a lot about curry houses because I seldom find a good curry. I am Asian, I know my curry :)

The restaurant is situated in an awkward place in the middle of Fieldgate Street well away from the hustle bustle of East London. Its near Whitechapel station. But despite the weird location, it is hugely popular amongst locals. I go there from as far as Wembley to enjoy the food. It gets extremely busy on the weekends and you will notice that the service deteriorates. Its is almost always crowded and noisy so if you are looking for a quite restaurant, this is not for you. I go there for the food only which basically means putting up with the crowd, the queues, the bad service and the cramped tables and obviously smelly clothes by the time you are done.

Don't forget to try the mango lassi, its excellent.I had discovered this restaurant about 2 years ago. I think it used to be called Tayyab Kebab House, now simply known as Tayyabs. The food here is amazing I have to say. I don't say that a lot about curry houses because I seldom find a good curry. I am Asian, I know my curry :)

The restaurant is situated in an awkward place in the middle of Fieldgate Street well away from the hustle bustle of East London. Its near Whitechapel station. But despite the weird location, it is hugely popular amongst locals. I go there from as far as Wembley to enjoy the food. It gets extremely busy on the weekends and you will notice that the service deteriorates. Its is almost always crowded and noisy so if you are looking for a quite restaurant, this is not for you. I go there for the food only which basically means putting up with the crowd, the queues, the bad service and the cramped tables and obviously smelly clothes by the time you are done.

Don't forget to try the mango lassi, its excellent.

Las Iguanas - Friendly and fun! by beanstar

beanstar — Mon, 01 Sep 2008 21:44:18 +0000

Review by beanstar

Rating: 4.00

Phone: 0207 426 0876

Tags: brazilian, good value, lively

Out in London for the day last month, a group of us chanced upon this restaurant completely by accident. It is part of a growing chain but had only just opened in the Spitalfields area.

Large, light and airy lower floor with one wall given to a huge mural of Rio de Janeiro; there is a spiral staircase leading to an upper floor that has views over the market. I wouldn't like to try the spiral staircase after a few jugs of sangria but there is also a small lift to cater for that!

The menu had a wide selection of dishes including a tapas section, which we made use of - our table was heaving with dishes and we could not finish all of them as we were so full!

The drinks menu is also varied and reasonably priced - beers, wines and cocktails, including pitchers of sangria and cuba libre.

The ambience is lively and fun, with samba type music playing low in the background. Service was first rate - our orders were taken quickly once we were ready! Drinks were served quickly and replenished when we were needed them. We were not hurried in any way and spent almost the entire afternoon there. We seemed to get an awful lot of food and drink for our money, so were well pleased.

Overall a great experience and I would not hesitate in recommending to anyone.Out in London for the day last month, a group of us chanced upon this restaurant completely by accident. It is part of a growing chain but had only just opened in the Spitalfields area.

Large, light and airy lower floor with one wall given to a huge mural of Rio de Janeiro; there is a spiral staircase leading to an upper floor that has views over the market. I wouldn't like to try the spiral staircase after a few jugs of sangria but there is also a small lift to cater for that!

The menu had a wide selection of dishes including a tapas section, which we made use of - our table was heaving with dishes and we could not finish all of them as we were so full!

The drinks menu is also varied and reasonably priced - beers, wines and cocktails, including pitchers of sangria and cuba libre.

The ambience is lively and fun, with samba type music playing low in the background. Service was first rate - our orders were taken quickly once we were ready! Drinks were served quickly and replenished when we were needed them. We were not hurried in any way and spent almost the entire afternoon there. We seemed to get an awful lot of food and drink for our money, so were well pleased.

Overall a great experience and I would not hesitate in recommending to anyone.

Mirch Masala - Tayyabs-beater! by chrisp

chrisp — Mon, 01 Sep 2008 11:45:47 +0000

Review by chrisp

Rating: 5.00

Phone: 020 7377 6700

Tags: indian, cheap eat, cheap

Well, you could have knocked me down with a poppadum. For weeks, if not months, a friend of mine had been trying to persuade me to try Mirch Masala on Commercial Street, and of course I thought the very idea was insane. "Why on earth," I would say, "if I was going to eat anywhere in Whitechapel, would I go anywhere other than Tayyabs?". And given the sheer consistency and quality of the food there, I think you would agree I had a point. But more recently the buzz of recommendations for Mirch Masala had reached a even more deafening level as I learned a couple of colleagues at work at been and declared it (brace yourselves) "possibly" even better than Tayyabs. So that was that - on Friday evening I wandered down.

The menu was reassuringly Tayyabs-like in style, though perhaps slightly more extensive with a much larger vegetarian selection and some interesting Karahi options. We ordered a plate of sizzling lamb and chicken wing tikka, and on arrival you could immediately tell this was a kitchen with a supreme command of the grill. They were - and it almost pains me to say it - every bit as good as the grill from Tayyabs, succulent and salty and dripping with fantastic tandoori spicing.

The chilli naan was decent enough (nothing has yet beaten the garlic naan from Lahore over the road in my book, it's just a shame everything else there doesn't live up to it) but the Masala Bhindi was amazingly rich and meaty for a dish containing no meat, and the Karahi Chilli Chicken, despite containing slightly dry pieces of chicken, had such a wonderful tomatoey, herby sauce that I almost licked the bowl clean. Great stuff.

So, and here comes something I never thought I'd say, Mirch Masala may have done enough to replace Tayyabs as my curry house of choice in the East End. It's not just because of the food, either - although Mirch will certainly give them a run for their money. The problem is, thanks to people like me going on about how good Tayyabs is, it's more or less impossible to get in these days unless you turn up at 5:30pm or are willing to wait for two hours. And once you're in, securing a spot with enough room to use your elbows and not have people knocking you on the back of the head on the way to the toilets is yet another challenge. Mirch Masala serves tasty, cheap food in infinitely more relaxed (if rather canteen-y) surroundings and is a big enough restaurant that you don't have to sprint there after work to get a table. It has everything going for it. Let's just see how long it takes for the rest of the city to catch on... can you keep a secret?Well, you could have knocked me down with a poppadum. For weeks, if not months, a friend of mine had been trying to persuade me to try Mirch Masala on Commercial Street, and of course I thought the very idea was insane. "Why on earth," I would say, "if I was going to eat anywhere in Whitechapel, would I go anywhere other than Tayyabs?". And given the sheer consistency and quality of the food there, I think you would agree I had a point. But more recently the buzz of recommendations for Mirch Masala had reached a even more deafening level as I learned a couple of colleagues at work at been and declared it (brace yourselves) "possibly" even better than Tayyabs. So that was that - on Friday evening I wandered down.

The menu was reassuringly Tayyabs-like in style, though perhaps slightly more extensive with a much larger vegetarian selection and some interesting Karahi options. We ordered a plate of sizzling lamb and chicken wing tikka, and on arrival you could immediately tell this was a kitchen with a supreme command of the grill. They were - and it almost pains me to say it - every bit as good as the grill from Tayyabs, succulent and salty and dripping with fantastic tandoori spicing.

The chilli naan was decent enough (nothing has yet beaten the garlic naan from Lahore over the road in my book, it's just a shame everything else there doesn't live up to it) but the Masala Bhindi was amazingly rich and meaty for a dish containing no meat, and the Karahi Chilli Chicken, despite containing slightly dry pieces of chicken, had such a wonderful tomatoey, herby sauce that I almost licked the bowl clean. Great stuff.

So, and here comes something I never thought I'd say, Mirch Masala may have done enough to replace Tayyabs as my curry house of choice in the East End. It's not just because of the food, either - although Mirch will certainly give them a run for their money. The problem is, thanks to people like me going on about how good Tayyabs is, it's more or less impossible to get in these days unless you turn up at 5:30pm or are willing to wait for two hours. And once you're in, securing a spot with enough room to use your elbows and not have people knocking you on the back of the head on the way to the toilets is yet another challenge. Mirch Masala serves tasty, cheap food in infinitely more relaxed (if rather canteen-y) surroundings and is a big enough restaurant that you don't have to sprint there after work to get a table. It has everything going for it. Let's just see how long it takes for the rest of the city to catch on... can you keep a secret?