At the top I was faced with two doors – one, to the left, a warmly lit entrance, the other, to the right, a black door with a metallic frame, which had all the signs of something dodgy behind it. Thinking I had taken the wrong flight of stairs, I turned heal and set off back down again, only then to be greeted by the guy who flyers the street. With a beaming smile, he directed me back and gestured towards the black door. How could I refuse? I wasn’t quite sure what I was heading into until the opening door revealed a neat and welcoming, small restaurant setting, with soft, Nepalese folk music playing in the background. It was still relatively quiet early evening, so I grabbed myself a decent sized table.
There were some very encouraging sounds coming from the open kitchen as I heard everything being prepared fresh, with the ingredients sizzling in the pan. At that point, the waiter came over and asked how hot I wanted it – so it was just an oversight, then. I went for medium to see what they could come up with flavour wise. When the curry arrived, the first thing you notice is the everything is balanced perfectly in the creamy sauce – sometimes asking for it hotter can ruin this balance when chefs compensate by throwing in a load of curry powder or cayenne pepper instead of using fresh chilies, which then just makes it overly bitter or too dry. The meat was plentiful, and these chunks of soft chicken thigh merged effortlessly with the other ingredients of onion, green pepper, thin slices of ginger, a sprinkle finely chopped spring onion, and a dash of cream on top. And the moment you bite into a cardamon seed, you know you are on to a winner.