Red Salt: A Charming New Addition to Shanghai's Curry Scene

Ah, fellow gastronomes and lovers of all things curry, welcome back to the latest instalment from the OCC as we relentlessly scour Shanghai in pursuit of the crispiest poppadoms, the tastiest sauces, and the spiciest curries! Gather round as we delve into OCC's 5th new venue of the year, the quaint and delightful abode known as Red Salt, located at No. 2088, Yan'an West Road, Ruilong Square—one of Shanghai’s newest curry houses, nestled in the less-travelled paths of Changning. Surrounded by the culinary delights of Japanese eateries and bars, this establishment may appear to be a playful whisper amid the raucous proclamations of sushi, sashimi, sake, and a’sahi. Yet, what it lacks in foot traffic, it more than compensates with a warm embrace of tradition and hospitality akin to that which one might discover on a chilli-powered, Kingfisher-fuelled night out in London’s illustrious curry mecca, Brick Lane.

As you step into Red Salt, you are enveloped in an atmosphere reminiscent of the beloved curry houses of yesteryear— rustic wooden finishes, warm lighting, and the unmistakable scent of spices wafting through the air. The staff, much like eager hosts at a family gathering, extend their hospitality with beaming smiles and open arms, crafting an inviting environment that sets the stage for a delightful dining experience. The private room on the mezzanine floor proved to be the perfect venue for our gathering, providing just the right level of intimacy as we joyfully welcomed back members old and new, young and seasoned, aged and ageless, alongside a bright-eyed, bushy-tailed new trialist, eager to razzle and dazzle us with his eloquent speech and promises of nightclub after-parties aplenty—exciting times indeed!

Starters: Tandoori Chicken and Mutton Chops.

After indulging in almost all the beer, our adventurous palates led us to the starters. Herein lies a common pitfall: the alluring temptation to ‘go large’ on the fried delights, yet, on this occasion, demonstrating commendable restraint, we heeded the call and dove straight into the tantalising platter of grilled meats. Boom, what a splendid way to commence our feast!

Enter a whole tandoori chicken, classically marinated in a velvety mixture of yogurt, garlic, and fresh ginger, generously seasoned with a symphony of spices: earthy cumin, fragrant coriander, fiery red chili powder, and a touch of garam masala, all accentuated with a splash of lemon juice and mustard oil for sheer tandoori perfection. This was the standout dish of the night, as voted by the members, brilliantly charred, with tantalising crispy skin giving way to succulent, smoky meat bursting with flavour. Next, the mutton chops commanded the table's attention, each bite capturing the very essence of open-flame cooking. The chops and the chicken were expertly complemented by our Chutney Master James’ delightful homemade concoctions of spinach and coriander and carrot and ginger chutneys. Another triumph!

Main Course Delights: White Handi, Karahis, and More!

As we ventured forth into the main course, we were treated to the restaurant's special White Handi with chicken, alongside a spicy Mutton Karahi and a Chicken Karahi served with a vibrant array of vegetable accompaniments: Tarka dal, Rajma masala with lobia beans, Okra masala, and Palak paneer.

The White Handi, with its succulent chicken marinated in aromatic spices and simmered in a rich cashew-cream gravy, was simply divine. The Karahis  showcased tender pieces of meat cooked in a robust, spice-laden sauce, while the beloved Rajma Masala presented creamy lobia beans enveloped in a fragrant tomato-onion gravy, coming together to form a true celebration of North Indian flavours. And lest we forget, the Chicken biryani and an assortment of (some did argue, too many) baked breads—Kashmiri naan, garlic naan, plain naan, and roti—were laid out like a grand feast fit for emperors!

The evening was further enriched by the presence of very special guest Bella, who narrowly dodged a chili fine, and a jubilant welcome back to Guy, fresh from Tasmania，and a special nod to Paul, who graced us with his attendance for his inaugural meeting as a member. Not to be overlooked, our new trialist, Thomas, who’s speech that was met with great enthusiasm from the group, successfully passing the test and earning a warm and enthusiastic welcome into our esteemed circle of curry connoisseurs.

Despite the abundance of heartfelt tradition and the delightful array of offerings, it is with a sense of bittersweet regret that on this occasion Red Salt didn't quite make the mark for OCC approval. The bar set by the OCC is notoriously high, and while Red Salt does not quite ascend to the hallowed heights we so ardently champion this time, it does not languish in the shadows of mediocrity either. Instead, it stands as a commendable contender in the vibrant tapestry of Shanghai's dining scene, both the a la cart and buffet options offering a rich experience that is certainly worthy of exploration and indulgence.