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Launch of Bath's New Fine Dining Indian Restaurant - The Mint Room |
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Steeped in history and culture, Bath is one of the UK's most renowned and picturesque cities. Located amidst the rolling Somerset countryside, on the edge of the Cotswolds, and designated as a World Heritage Site, Bath offers scores of iconic attractions and landmarks such as the Roman Baths, Bath Abbey and of course, the stunning Georgian architecture of The Royal Crescent. Bath also offers a culinary heritage for the sweet-toothed in the guise of the famed Bath Bun, though more serious foodies need to take note that this beautiful city is now host to what is its newest and arguably the finest upmarket Indian restaurant, The Mint Room. Perched on the Lower Bristol Road, the Mint Room is far cry from the typical high street Indian restaurant. A cool, airy interior is elevated into a level of sophistication marked by lots of Oriental golds, chocolate brown hues, booth seating, foliage and natural stone flooring. The uplifting design makes for a comforting and relaxing environment. Courtesy of the Mint Room's highly experienced head chef Mamrej Khan and his well-honed kitchen team, the restaurant's modern and plated, pan-Indian cooking really comes into its own with an A la carte menu, which offers authentic regional Indian dishes with a modern British twist. Diners are truly spoilt for choice with a host of notable, well-executed dishes, which are eye-catching and deliciously flavoursome. Highlights from the starters include Rabbit Varuval (chunks of rabbit meat tossed with onion, chilli, curry leaves and ground spices); Grilled Scallops (pan seared scallops marinated with fennel, star anise and turmeric, topped with oven roasted mix peppers and served with onion and tomato relish); and Pujabi Sword Fish (char roasted Caribbean sword fish steaks flavoured with honey and mustard, served with smoked beetroot raitha). The Mint Room's exemplary list of mains includes such wonderful dishes as Murgh Jugal Bandi (poached breast of tender chicken stuffed with spinach and home-made cheese served with cashew nuts, caramelized onion and tomato sauce); Keralan Duck (a Keralan speciality of oven roasted seared Barbary duck breast served with mixed bell peppers in a curry leaf and coconut milk sauce); and Mango Mach (a traditional Bengali-style preparation of pan fried red mullet, simmered in coconut milk, five-spice and a sweet and sour sauce of green mangoes and served with spiced potato tempered with mustard). Amongst the contemporary home-made desserts are Poached Pear (Williams pear poached with saffron, star anise, beetroot jus and served with coconut ice cream); and Chocolate Mousse (Switzerland felchlin dark chocolate mousse with a hint of cinnamon and streamer-serpentin). An array of quality wines, cocktails and other drinks are served from an intimate bar area. |
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Mood Food is published by FSR, London, England © 2011
Tel: 020 8399 4831 email: GroveInt@aol.com |