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Hidden away off Commercial Street, this tiny offering delivers rustic Indian food inspired by family recipes against a fuss-free backdrop of exposed brick and simple furniture. Each dish tells a story from the owner's home patch (Calcutta) and the concise menu follows the market: start with a spicy venison and vermicelli 'doughnut' (a delightful teaser) or Kashmiri lamb chops, fragranced by the subcontinent. Whole sea bass is given a chilli kick, but top marks go to the Nagaland pork belly – caramelised, melting meat scattered with crunchy tamarind kachumber. For afters, nostalgia will lead you to the 'old monk' rum pudding (an exotic take on bread-and-butter pud), although chocoholics might prefer the molten spiced chocolate cake with masala chai custard. Drinks include an accessible global wine list, but we recommend the twisted Asian cocktails. Just add super-friendly staff and reasonable prices for an explosive hit near Liverpool Street.
The house specialty was broccoli, which was a shame. It’s always held a special spot in my personal rogue’s gallery of vegetables, worse than mushy peas but not quite as vile as beetroot. Ordinarily I’d have politely declined, but it’s hard to refuse when the waiter endorses it with such misty-eyed enthusiasm. It’s my own fault for asking for recommendations, I suppose.That said, 20 minutes later I was experiencing my first ever Broccoli Epiphany, because whatever the guys at Gunpowder do to the stuff is nothing short of witchcraft. They’d gone full-on Princess Diaries on its ass, and refused to tell me exactly...
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A new type of curry night, where no curry was eaten.Say what?Gunpowder has not been on the scene for too long and when my foodie friend suggested we go, on a hop, skip and jump we went. The restaurant classes itself as a home style Indian Restaurant and with dishes mentioning "maa&s" and "auntie" it makes you feel like you are getting authentic treats. The dishes originate in Calcutta and with the friendly staff and relaxed vibe (a small unassuming venue), you feel chilled and this makes the food stand out.
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