Talking to the restaurant owner, Mr. Pradeep Sharan, we found out that the Methi is created from the bottom up, combining thirteen different herbs and spices, including fenugreek, bay leaf, cardamom, wet spices, whole spices, and cinnamon. Both the CV and the Methi packed a punch spice wise, but it was the Methi that continually got our attention, even going as far as to enhance the flavour of the Vindaloo when going back and forth between the two. All of this was combined with a fantastic biriyani, paratha, chapati, poori, and raita – also a la carte. All in all a feast to be reckoned with!
The Methi will have us coming back time and time again, but we are eager to see what else Bharati can offer as their chefs possess some serious wizardry that can be tapped into when you push for something extra from them. Their menu has all the basics, which they no doubt do well, but we were told that there are a variety of “special” curries that can be magicked up on request, all of which sounded as deliciously tempting as the next. The mega-hot offering especially, that by its name alone – Akamon (Red One?) – will be tested with much enthusiasm on our next outing. Maybe it's a good idea to hold back the prediction for curry of the year for now just in case Bharati has another surprise in store. On the Methi alone, we're easily convinced that it most certainly has.