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2020-10-26
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Got the munchies late at 10pm and threw caution to the wind. Deliveroo ratings seemed decent and I couldn’t wait.Big mistake.The palak paneer should have been the star of the show but felt like a cruel joke. This messy stain of a curry was underwhelming from the moment of its plastic box unveiling. Like Bruce Lee, it moved like water. Suspicions raised, we tentatively spooned some into our hungry mouths. Silence. We tried some chicken tikka masala. Decent flavour combination and a little kick. T
Big mistake.
The palak paneer should have been the star of the show but felt like a cruel joke. This messy stain of a curry was underwhelming from the moment of its plastic box unveiling. Like Bruce Lee, it moved like water.
Suspicions raised, we tentatively spooned some into our hungry mouths.
Silence.
We tried some chicken tikka masala. Decent flavour combination and a little kick. Trepidation turned into murmurs of gentle approval.
But alas, too early.
An unsavoury sensation lingered uncomfortably in the mouth and throat. It was my first experience of an oil-based curry. It wasn’t nice.
In today’s world of facts and alternative facts, there is one truth I believe we can all agree on: Sher-E-Punjab Indian Restaurant enjoys oil.
To be fair, I like oil too. Who doesn’t? It’s an escalator to flavour. Anyway, it’s not like I ordered a wrap from Mana. I do like a curry.
Maybe Sher-E-Punjab Restaurant is a culinary pioneer in using oil as a core ingredient instead of just a coating. And maybe there is no to worry about bourgeois ideals like moderation and good food. Unfortunately, colourful grease for the masses ended up being my order of the day.
I’m not ok with that. And I don’t think you would be too.
In the spirit of fairness, I will add that the garlic naan was not great, but passable. Small mercies I guess.
You have been warned.
張貼