To date, Curry in Whitechapel has been consumed mostly at recommended venues. The only restaurant I have chosen myself turned out to be the least impressive. In a moment of serendipity, I did another search for Punjabi Restaurants and up popped Dilpasand Restaurant (111-113 Commercial Road, Whitechapel, London E1 1RD England). How had I missed this, located across the street from the oft visited Lahore Kebab House? And it appears to be rated more highly.
Maggie thought we were headed to The India Club at the Strand as we headed off from Crawley. Clive let her down gently, more Whitechapel Curry. The trek to Aldgate East was not arduous, and by taking what initially appeared to be the wrong exit from the Tube Station, we shaved a few minutes off the remaining walk. We arrived at 14.00.
We entered, concentrating on the glass door, as opposed to the stairs to the basement. The greeting was decidedly warm. Maggie asked for the window table which had just been vacated. After a good wipe down, we took our places. That’s the tables, not the diners.
My interest in Dilpasand was sparked by seeing a photo of their Karahi Gosht, however, this was not on the menu per se. Instead, a kilo of Charsi Lamb Karahi (£35.99) is what was listed. I had planted the seed of sharing this. The waiter offered the half kilo, but this felt even more expensive. £35.99 would still be the most expensive Curry ever ordered, but between three, realistic. Note, having dined with Lady Maggie, I knew that she would manage a modest quantity, it was unlikely that three chaps would have made this viable.
It was then a matter of accompaniments. Clive could not pass on the Desi Keema Naan (£5.99) with the choice of Chicken or Lamb Mince, no prizes for guessing which. Six quid for a Naan? Are we in Aberdoom? Maggie chose a Garlic Naan (£2.49), Hector the Chili Naan (£2.49). Maggie also required Basmati Plain Rice (£3.99). Definitely London prices, at least our portion size was guaranteed. Finally, I took the opperchancity to have a Mango Rubicon (£1.99), a large bottle of Still Water (£2.99) was already on the table.
Spice Level was discussed. I proffered Medium, Maggie asked for Medium, but a bit below. The Chili Naan would add a further – kick – if required.
A Salad and two Dips were brought to the table, at last an non-billable item. We settled down for the wait. I had already asked the waiter how long Dilpasand had been in operation. Two years – was the reply. Of course, this had been frustrated by Lockdown, and Hector’s visits to that London have been correspondingly fewer.
A Plate of Poppadoms and a Tamarind Dip were then presented – on the house. Never one to become excited by Poppadoms, the sprinklings of Chilli/Paprika did attract my interest. I wasn’t going to miss out on the Tamarind. The Poppadoms were warm, an unusual bonus. Complimentary Poppadoms, as they should be. Their presentation did make sense, the three other tables which were occupied would certainly receive their food before us, an authentic Charsi Karahi does not come from – The Big Pot.
Maggie became hooked on the Poppadoms, Clive on the Chilli Dip. I enjoyed my share of the Tamarind. All but a few bits of lettuce were devoured. Having eschewed breakfast, we were ready to eat.
Maggie admired the simplicity of the décor. I counted thirty seats at tables which could be rearranged to accommodate varying groups. The open kitchen is adjacent to the till, one presumes, Takeaways are processed in the entry area. From my seat I could see Lahore Kebab House across the street, four visits to date.
And so the food was brought to the table, the Desi Keema Naan was the initial focus of attention. There must have been a pound of Mince inside. Was the Mince granular or a layer of pink Donner-like Meat? This is the criterion by which Curry-Heute assesses a Keema Naan. How’s about a of layer Brown Mince? A new variation. A blob of Yoghurt occupied the space on the edge of the plate, this was more than a Raita, we each had a shot, an interesting – tang.
Never seen a Naan like it – Clive would comment later. Indeed, a meal for a family in its own right. Asked if he would order one for himself again – probably not – was the response. However, if others were willing to share, don’t be surprised if this does appear in Curry-Heute again.
The biggest obstacle to this event being repeated would probably be as a consequence of the quality of the other Naans. Both the Chili and Garlic Naans were thin, light, fluffy, and had the required blisters/bubbles. Just like Hector’s home-made Naans turn out – not. None of us would finish our Naans, but we damn well tried.
The Rice, possibly topped with Tarka, was enough to share. Clive and Maggie took what they required, there was plenty left. Hector does not have Rice with Karahi Gosht unless it’s at Kabana (Manchester) and there’s an oft posted explanation for that.
We had a lot of food.
Charsi Lamb Karahi
There are so few venues across the UK which can serve this Afghani inspired creation. The precooked Lamb, served on-the-bone as it surely must, sat in the classic Tomato-based Masala. With the Oil already separating, this should never be a negative. The Toppings were there, a sprinkling of Coriander, abundant sticks of Ginger, and the sliced Bullet Chillies. As I took my share, Maggie insisted that the Chillies went in my direction. No problem.
My first plateful was a more than decent portion. I suspect that two sharing would have been defeated. Sucky Bones went to Maggie, my bone count was minimal. We had a lot of Meat here, a large – kilo. Maggie would later describe the Meat on-the-bone as being – not. It fell off so easily.
It just melts in your mouth – Maggie exclaimed to her delight, as she tore in.
Peppery!
Marg would have loved this, exactly what she hopes for when we visit DumPukht Lahori (Glasgow). Whenever Curry-Heute reviews a new venue, there is always the hope that – something special – will be encountered, the – Wow! At Dilpasand, we most certainly had the – Wow! Maggie heard my audible tones of pleasure, we exchanged and compared our respective – food noises – ooooh.
I’ll interrupt the flow to bring the Naan back into play. The – thinness – proved to be to our advantage. More doughy, and it would have been detrimental to the enjoyment of the Karahi. Was this Naan setting a new standard?
The second helping astonished also, the Karahi had remained hot in the karahi. One typically has to accept cooling as inevitable. The Curry here had arrived hot and was certainly retaining its heat.
The Spice was well pitched, the extra Chillies, from two sources, took it to my desired level. The Seasoning was right on the button and thus the Flavours flooded out. What were we tasting? The Tomato was to the fore, thereafter, the blend of Herbs and Spices was only known to Chef. This Charsi Karahi had its own distinctive Flavour, every mouthful was sheer joy. My fellow diners were clearly enjoying the moment, this truly was – something special.
Whitechapel, we have a winner!
That is without a doubt one of the most amazing dishes I’ve eaten – began Maggie – just right in every way, temperature and spice temperature.
Whilst he ate, Clive had uttered – Excellent – more than once. Later:
It was exceptional, the food, the service, really, really good. The little bit of Yoghurt on the end (of the Keema Naan) was a nice touch.
I think we enjoyed it.
Maggie went off to use the facilities downstairs, a labyrinth. She suggested I should guide Clive. As it happened, the disabled toilet was just behind the door leading downstairs. Downstairs? Here lay a function suite, another thirty seats or so. This is quite a venue.
I decided it was time to go up and introduce myself to Mein Host. He was on the phone as I paid. The chap manning the till sensed something was coming.
The Bill
£55.93 For three, not as horrible as I was anticipating.
The Aftermath
The Calling Card was presented and the Curry-Heute website shown on the still reliable Oppo, I related my travels and preference for Punjabi Cuisine. Mr. Khan, Mein Host, insisted we have Dessert. There’s always room for Dessert. We were served the creamiest of Rice Puddings, definitely not from a tin. The Desi Rice Pudding (Kheer) (£5.99) was – thick – tasty, appreciated. Who was glad that Rice had not been taken earlier?
As we departed, the obligatory photo, we applauded the Chefs who were well chuffed. Today, we have discovered an outstanding venue in a part of London which has already been well covered in Curry-Heute. I look forward to having the Charsi Lamb Karahi again, however, there’s the rest of the menu, and if nobody is willing to share, it’ll be Lahori Fish Curry (£12.99) next time.
We’ll be back!
2022 Menu
