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This review of Ashoka, Ashton Lane, is the first by the Oakham Curry Club (OCC), Scotland Branch. ...take a saunter down the cobbled stones of Ashton lane, just off the bustling Byre’s Road. At the top of the lane, stop. Close your eyes, inhale deeply and breathe in the buzz of Glasgow’s cosmopolitan West End. The magical milieu is almost tangible and you wont be able to resist the intoxicating aroma of all things spicy, enticing you into the Ashoka, Ashton Lane. The OCC is a well-respected Institution with multiple international franchises. The OCC takes pride in searching out the finest Indian restaurants and providing impartial reviews of Curry Houses all over the world. Members vote anonymously without being influenced by other members (we call this “no swaying”) on 5 categories, and an average score out of a maximum 10 is given to each restaurant we review. Restaurants must score an average of 7/10 or above to receive the OCC sticker of recommendation. All OCC members have been through a rigorous selection process to gain entry into the Club. In short, we all know our curries. Do we enjoy appointing the club to judicially appoint the scores? I’ll let you, the reader, be the judge of that! Quality: 7.92 Value: 6.83 Service: 8.17 Atmosphere: 7.33 Customer Care: 7.83 I am delighted to announce that Ashoka is awarded the much-coveted OCC sticker of recommendation, scoring an impressive 7.62 overall. An early contender for the first Scottish CHOTY perhaps.. I think it’s important for the reader to know before we start that someone has stolen my antidepressants. I hope they’re happy! Located at the top (or bottom) of Ashton Lane, the first ever OCC Scotland branch descended on Ashoka donning their cagoules and and a craving for curry. We were welcomed nicely and directed to a lovely seat in the corner. Best place for us really. The restaurant is busy and there’s a good atmosphere of middle class chatter. It is Ashton Lane… Beers and menus were offered and like my Father who bought a TV with the volume stuck on loud for a quid, we couldn’t turn it down! At this point enter the chilies.… On request for a bowl of the green gods, the poor waitress is confused.. “Why do you want chilies, they’re already in food”… after a brief chat covering the salient points and the merits of a Punisher, a bowl of plump little bad boys arrived. Turns out that the delay was the staff sneaking off to Marks’ to purchase said ‘boys’. An interesting start followed by some excellent and interesting starters. Haggis Pakora, fluffy Poori and delightful Dosa really did excel with one member guffawing at their ‘amazingness’. I paraphrase, but he was giddy in his praise. The starters turned out to the highlight. The mains, whilst better than ok, were a bit samey and memorably lacked meat. The horror. They also ran out of Cobra which isn’t the sexiest of things to tell a curry club. In summary, a very lovely experience with the quality of the starters setting expectations which weren’t quite met. Saying that, an outstanding barometer for the OCC Scotland moving forward. Highlight for the service overall; one lady in particular was a keeper. She was wearing massive gloves! Sadly, I have to go, I’ve accidentally booked myself onto an escapology course and I can’t get out of it. If you know how to fix door hinges, the OCC’s door is always open – you can follow us on Instagram @theoccScotland. Check out our other reviews and check back each month for the latest on the Scotland curry scene!

The OCC Shanghai branch headed over to Curry Lounge for their October meet. After voting and confirming the venue, we saw an advert that Curry Lounge was running for 99rmb, an all-you-can-eat special. Could this be true?! Just when we thought our darkest days were behind us. Just when we thought we were going to see the light at the end of the tunnel. Just when we felt a 99rmb meal deal would be something positive that we needed. The bad news hit us. As the recently departed former US Secretary of State Colin Powell once said, “Bad news isn’t wine. It doesn’t improve with age.” Well, in our case, it was Guy’s official last meet with the Shanghai OCC. And unlike Powell, it was baijiu that was poured, not wine. Guy was a busy man that Friday. He finished his work, packed up his apartment for the move, and invited members over for pre-meet drinks (thanks again, Kam, for the organization). This was all before the meet! At Curry Lounge, Guy was wearing many hats as he was the honorary Shot Master, the honorary Punisher, and he was in charge of ordering. If only he could help with the backlog of reviews! As noted in a recent comment on our chili fine video, Hot Guy was a busy Guy this meet. With the food and beverage deal in place, and some extensive swiping on the ordering iPad, Guy was well on his way for the ordering. As we waited for the starters to come out, one member had to make sure he got his tea. The starters included: pani puri, roasted papad, lamb samosa, hara bhara kabab, gobi manchurian, and lamb seekh kebab. As the members make quick work of the starters, they waited patiently for the curries. This was a sticking point for many members as the service was relatively slow. During the wait, heartful speeches were shared of Guy’s time with the club, memories of the BBQs that were promised, and the hope that he will be able to join another OCC branch as we have been rapidly expanding (keep an eye out for a future article). Numerous curries off the meal deal were ordered, although the portion size was left to be desired. The rice was also a late addition to the table as the curries were wrapping up. The curries that were ordered were: chicken vindaloo, lamb rogan josh, paneer kadai with the additional, off-menu lamb pepper masala. It was refreshing to see Curry Lounge, located in the former Mumbai Darbar, doing well with so many locals and foreign expats. With our thinning ranks, this could have been an ideal time for recruitment. The honorary shot master had other plans as we toasted to his wonderful memories in Shanghai. All in all, the OCC enjoyed themselves at Curry Lounge. With a pleasant staff, this larger venue located in the Xingfanhui Plaza can fit a considerable amount of people. If you are in the area or hunting for a curry deal, Curry Lounge is worth a visit.

On Friday 8th October 2021, the OCC took the trip to West Hampstead to sample the fare of Colaba Indian Dining. The previous trip to Hampstead proved a successful one, with neighbouring establishment Paradise taking home the CHOTY 2019 award. How would Colaba compare to its esteemed associate? The restaurant has been influenced by Colaba, an area in the old part of the city of Mumbai. With its sea side promenade, Colaba is inspired by Mumbai’s cultural diversity and culinary traditions. The restaurant was chosen due to high ratings on trip advisor, with 47 out of 50 ratings at 5 stars. Now it was the OCC’s turn to discover whether the preceding reputation was accurate. On arrival, the staff seemed friendly and the restaurant was adorned with vibrant and contemporary décor, portraying a sense of laid back dining and fun. Although the service started well, it did take a while for drinks orders to be taken and then, oddly, a menu was taken from our table before we had ordered food. We had already not been given enough menus for the number of people at the table. The usual order went in for two poppadoms per person and all the sauces. Overwhelmingly, there was disappointment around the table when the poppadoms arrived in halves and there was only enough for two halves each. Even more of a disappointment was the two sauces which arrived. Small pots of mango chutney and a coriander sauces, neither of which were particularly tasty. The poppadoms were actually a good texture and tasted great but all members were left wanting more! Onto the starters and mains, the service began to improve as did the portion sizes and attentiveness of staff. Some dishes highlighted by members as particularly impressive were the sheekh kebab starter and tandoori bites. The lamb jalfrezi was rated highly as a main course. However, a number of members commented that the xacutti murgh lacked flavour and was a little bland. Overall though, the feeling around the table was that the food was of good quality and there were some real positives about the presentation of the food and many of the dishes. The meal ended with some excellent customer service and care. The Colaba team were happy to provide the usual plate of chilies and were attentive in bringing over drinks to support the fines handed out, including a mango lassi which was appreciated. The meal concluded with a beautiful gesture from the staff, who gave us all a high quality boxed up vodka mixer drink to take away with us. Possibly the most generous gift given by a restaurant and it’s fair to say members were delighted to have this memento of the evening. Overall, the OCC felt Colaba was a tricky restaurant to rate. Some high quality food and customer care was mixed with some average dishes, indifferent service and small portions. The atmosphere of the restaurant was busy without being raucous and the restaurant was fully booked, showing its popularity in the local area. One member commented that parts of the experience were ‘on a different level’ however the restaurant ‘had flaws which needed working on’ and perhaps Colaba needs to decide whether it wants to be an Indian tapas style restaurant or a more traditional curry house, rather than trying to be both. We thank the staff at Colaba for their efforts and look forward to seeing how the restaurant develops in the future. Colaba Indian Dining Scores; Customer Care 7.50 Service 6.93 Value 5.81 Quality 6.50 Atmosphere 7.29 OCC Average Rating 6.80

The Spice Merchant is a restaurant located @ 77 Manor Way, Peterborough PE6 8PX which is in the middle of a housing estate hidden away. Without google or being local to the area it would remain a hidden gem. On arrival we were greeted by the manager who was very welcoming, drinks were served promptly and the poppadoms were shared with allll the sauces accompanied by some lime and pickle. The menu is very efficient the way it’s laid out with minimal pages and clear to read. When placing our order the manager showed great knowledge of the menu when quizzed on certain dishes. For starters there were a variety of dishes ordered, but the stand out starter for me was the chicken momo’s - traditional Nepalese dumplings served with Szechuan chutney, they were incredibly more-ish. The main courses were very well presented, you could tell the chef was passionate about the food he was serving and portions were plentiful. I had the lamb shank which is slow cooked with onion and aromatic spices, the meat fell off the bone and was tender and full of flavour - I highly recommend this dish. The only negative that let them down was we seemed to be the only people dining that evening with no background music which provided little atmosphere, which was surprising for a Friday night. Unsure if that was a one off and it normally is busy because the food was great and the staff were friendly. The value of the meal was also reasonable. Spice Merchant scores Customer Care = 8.3 Service = 7.8 Value = 7.2 Quality = 7.3 Atmosphere = 2.75 Overall = 6.67

In what felt like ages, 41 days for those counting at home, the OCC was back in action for their September meet. Fellow curry enthusiasts and OCC fans alike will be wondering where the August KLAY review is, to what we have to say: "To lose patience is to lose the battle." - Mahatma Gandhi "You can't rush perfection. Rome wasn't built in 64(ish) days!" - Kev The club was eager and excited for the meet as they embraced each other for pre-drinks next door when suddenly we were met with some somber news. To lighten the mood. The club ordered a round of drinks and waited for three members to arrive that surely knew how to mitigate the tension. Barney entered, gobsmacked with the news, with Kam closely in tow. The man of the meet, many voted, and the person we all had been waiting for... Sammy, the new legitimate business owner. Now, Sammy’s father had done extensive charity work to raise money for prostate cancer back in the UK. Sammy vowed to the group that for every 100rmb the OCC donated, he would eat chili Sammy agreed to consume twenty-three chilies due to the OCC’s fundraising efforts. Stand-in Punisher Dave made sure he had the chilies ready and a little game to help out Sammy. This game would surely come in handy as consuming twenty-three chilies certainly would lead to a chili cardiac arrest. Right? Newest member and new father Chris was on the ordering duty as we started with another round of drinks and some delightful starters. These starters included: masala papad, vegetable samosa, pani puri, onion pakora, seekh kebab, and angara chicken kebab. As the meet progressed, acting punisher Dave rolled out his club-famous pigs. This was to help alleviate the number of chilies Sammy could take. Members took their turns facing off against Sam, who ended up consuming 15 chilies! After throwing in the proverbial towel, he then had eight more left to consume that some brave club members offered to eat on his behalf. All in the name of charity With the number of chilies going around, it is suffice to say the amount of mango lassis that were ordered would eclipse the number of total dishes ordered. Judging from the bill, it was damn near close! The club members took a break from the chili action to dig into some curries. New dad Chris ordered the lot, which included: dal tadka, channa masala, chicken tikka masala, lamb chetinadu, and a kerala fish curry. The chicken tikka masala, always staple at the OCC, was great. The channa masala was one that received one of the higher phases some members give after copious drinks, “mmmm, that’s quite good that” as they continued to shovel spoonful's onto their plates. These curries were lapped up with various starches that Dakshin had to offer. The kashmiri naan paired with the jeera pulao was just what was needed to tame the spice from the curries and chilies. The lacha paratha, in particular, impressed everybody and was a welcomed change from our usual naan order. It has to be mentioned that the staff, though not busy with too many customers in on a Friday night, was led by the owner, Simon. He was very attentive, helping us with more drinks and more mango lassis for our chili consuming club numbers. He was busy running back and forth from the kitchen, serving us as fast as he could. After speaking with Simon, he said that Dakshin surprisingly survived COVID, and they do the majority of their business through takeaway orders and delivery. Located in an office park, this restaurant can be seen during lunchtime being quite busy from the nearby office goers. By looking at their Waimai, Dakshin offers a range of set meals and specials to choose from. The September OCC meet had now come to a close. Its members, one ‘young,’ some attractive, others older, but all curry lovers... eating chilies to help Sammy finish off his chili quota. The dark cloud that shrouded the meet at the start was eventually lifted with a moment of silence and a celebration of life.

The Oakham Curry Club (OCC) is a well-respected Institution with multiple international franchises. This review of The Royal Taj being the latest by our Singapore branch. The OCC takes pride in searching out the finest Indian restaurants and providing impartial reviews of Curry Houses all over the world. Members vote anonymously without being influenced by other members (we call this “no swaying”) on 5 categories, and an average score out of a maximum 10 is given to each restaurant we review. On 25th and 31st of August, The big lads of OCC visited The Royal Taj - Somewhere in Sentosa but still no idea where it is exactly. For full transparency, see below scores (out of 10). The voting is based on the votes from OCC members. Restaurants must score an average of 7/10 or above to receive the OCC sticker of recommendation. All OCC members have been through a rigorous selection process to gain entry into the Club. In short, we all know our curries. Quality: 7.88 Customer Care: 7.42 Value: 6.02 Service: 7.5 Atmosphere: 6.25 Overall: 7.01 Royal Taj IS AWARDED the OCC badge of recommendation. As Singapore continues with small dining groups, the OCC Singapore Branch was forced to split their attendance for August’s Meet over 2 sittings. Yes, Lawrence Wong, it was on 2 different days thank you. Gypo, Jessie and Dutch made their way down The Mayor’s Island in the Grey Chariot blasting some heavy UK Garage. I was already apprehensive about having a meal at the Royal Taj as it is a Posh Curry House (normally these places are proper rubbish). As we were driving around in circles trying to figure out where in the world this place actually is, I’m thinking there’s more chance of Chilli Brett putting a seed in his Mrs then there is of me enjoying a meal tonight. Pls note – that the Taj is a logistical nightmare and impossible to find! By Elephant might be easiest. Fast forward 30 minutes; following an in-correct parking, a pointless walk, 3 grown men nearly peeing in their pants (bladders bursting) and we find ourselves sat in a nice venue with decent attentive staff albeit because there is literally only one other couple in the whole place. Poppadoms arrive promptly and we had a nice chat with the lady serving us. What was lacking in atmosphere was certainly made up for by the awesome Assorted Non Veg Platter (proper Juicy meat and the platter was huge) that landed soon after a second helping of Poppadoms. All of this being washed down by ice cold Corona’s and Red wine for the group. DJ Jessie then decided that we would create our own atmosphere as he preceded to very quietly think of tunes from The Dubliners and if memory serves me correct Beer, Beer, Beer by the Clancy Brothers. Thanks Lawrence The lamb Vindaloo was perfect for my palate but understandably for folks who enjoy a higher level spice, like our boy Dutch, it might a bit of a let down. So trip Advisor Community if you like your Vindaloo hot be sure to let Jeera (lovely lass) know so she can give the kitchen a heads up. Large portions of Garlic and Butter nan along with Taj Butter Chicken was not bad at all but certainly nothing to write home about, even if you haven’t seen your mum and family in 2 years (We understand you are doing your best Lawrence, and thank you). A smoke and sup of some red wine on the patio rounded off a delightful evening in the end and I was converted to accepting that posh curries can be aight. (and turns out, Chilli, has put one in her). The Royal Taj Lands the coveted OCC sticker of recommendation having delivered on great food, Staff was full of life and attending to our every need (even if they did want to get rid of us by 10pm). I was expecting a huge bill but it landed at less than a ton a head which is decent given that we all had 2-3 drinks each. Good value! Get involved. I’ll be back.

Klay, a jaw-droppingly excellent modern Indian Curry On August 14th, 2021, Shanghai's OCC balti-battalion marched down to Beijing Road to feast at Klay, arguably Shanghai's most talked-about new curry restaurant. Full disclosure, this review has been long anticipated, ever since the OCC experienced Hardeep Somal's proto-Klay delights at the EGG private dining experience back in September 2020. It was then already abundantly clear that Hardeep was on to something special; something pretty exciting was brewing. Klay, a Modern Indian Eatery, opened soon after and has thrived ever since. Klay has reached a broad audience of curry novices and enthusiasts alike and is noticeably enticing a younger, trendier, Insta-friendly and local patronage than is usual for a curry restaurant in Shanghai. Klay draw's affectionately on Hardeep's upbringing in London's Indian foodie scene without being afraid of a decent-sized dollop of innovation and creativity. There is, of course, a lot that draws on curry traditions, and it's in this balance of authenticity and flair with a staunch commitment to the most natural and high-quality ingredients that make Klay stand out. Klay is located on Beijing Road, a stone's throw from the bars and restaurants of Wuding Road in one direction and the hubbub of the Nanjing Road shopping street in the other. Usually, the OCC get-togethers are evening meals, but we opted for a weekend lunch event this time. This adventure had a lighter and less formal, more social vibe—an innovative format for an innovative eatery. When you arrive at Klay, the first thing you notice is that it's not decked out like a typical curry house. Klay is bright, minimal & rustic. There is an open kitchen on the left and a well-stocked bar at the back, with an abundance of technique on display from both. There is something good about an open kitchen. Seeing the chefs work their magic. The aromas, the sounds, the colours, and the chance to steal a glimpse at some tricks of the trade. It adds an honest and transparent vibe to the ambience and gives the place a relaxed bistroesque-style atmosphere. Here's what you need to know about the menu. Firstly, it's clear that the general focus is a modern approach to curry while remaining true to classic Indian recipes and techniques. It is real Indian flavour presented in a fresh, unique and staggeringly delicious way. But it's important not to overlook the commitment to good provenance. Hardeep and his team go out of their way to source only the freshest vegetables, seafood and meats, and the most traditional spices from the subcontinent. Many of the ingredients are locally sourced, but when it comes to the Lamb, Hardeep insists on the best (I mean literally the world best). New Zealand's Mana Lamb (Lamb from Heaven) has a unique fat content - not dissimilar to Wagu beef - that doesn't behave like regular lamb during preparation and cooking. It's hard to describe in words how much better this makes these dishes taste; you will just have to try it for yourself. The lamb curry at Klay is not only wholesome; it's bloody delicious. Enough ramble, let the food Chaat begin.... Bangladeshi fish fry Crispy on the outside, soft and juicy on the inside. This mouthwatering dish was the perfect way to kick off the meal. A 900 Gram Icelandic Halibut with the skin on. The fish is prepared with a dry rub of masalas and spices, seared, then cooked on a flat top griddle to guarantee the skin is crispy on all sides (not soft and soggy on the bottom). There is no other fish quite like Halibut. The unique deep-sea fat content makes it the perfect fish for this dish. Crispy, juicy, drowning in lemon and served oven hot. Butter chicken curry The chef's favourite. The creamy and spicy sauce engulfing the traditional tandoori marinated chicken is a timeless classic and always the first curry on the menu for Hardeep. Klay's simple yet delightful cashew-based Kashmiri chilli sauce with yoghurt, cream, and butter is an absolute belter. If you can only eat one curry for the rest of your life, it should probably be this. Lamb curry Simple, honest, succulent perfection. The New Zealand Mana Lamb is marinated in a ginger, garlic & chilli paste before braising in its natural juicy goodness for aeons until tender. Meltingly soft, rich, and lush with a glorious chilli kick. Crab curry It's all about the freshness of the product, the best quality crab meat. The sweet natural flavour is delicately balanced with, and not overpowered by, the warm and slow-burn spiciness of the complex curry. Served in the shell and perfectly harmonious. This one had many OCCer's going back for more. Lobster curry Like the traditional french Thermidor, the Lobster's juicy meat pairs with butter and cream like a dream. The steamed Lobster drizzled in the very same creamy cashew sauce used for the butter chicken, only this time to create something utt erly, butterly different. An absolute delight. Lamb biryani As previously mentioned, perhaps more than once, the Mana Lamb from New Zealand has a fat content that truly lends itself to Hardeep's flavourful cooking style. The fatty characteristics are distinct enough to burst through and dance with the spicy sauces. For the biriyani, a huge lamb joint is caked in spicy gram masala dry rub and slow-cooked for 4 hours until it is melt-in-your-mouth tender, then served over a sauteed onion and wild mushroom saffron rice. The rice is cooked in a stock that is itself extracted from the juice of the slow-cooked lamb. For best results, shred the meat with a fork and mix it together with the rice and veggies. This is indeed a Klay speciality and a must-eat if you see it on the menu. It goes very well with a splash or two of red. Hardeep made a name for himself on the Shanghai food festival scene with the award-winning Nanwhich, and the fluffy bread at Klay feels like another chapter from the same fluffy book. Klay's traditionally cooked trademark oval-shaped nans (one stuffed with garlic and one loaded with Italian truffle cheese) are the perfect way to mop up the sensational array of curry sauces. As we did, alternating helplessly between chilli-attack and rich creaminess, and back again, until beyond satiated. In addition to the traditional beers and wines, Klay has a unique range of bespoke herby and spicy cocktail creations from Klay's resident mixologist, Geo Valdivieso. He is known for his work previously at Unico, UP, The Captain and Broken Dagger. They are inventive and ambitious at Klay, but they know what they are doing, and they do it very, very well. It's a rare occasion when we examine the votes to see such a spread for favourite dish. For Klay, the votes for best dish resembled a german general election with the Halibut, Biryani and all the curries receiving votes. Each and every dish nominated. Unprecedented consistency. Overall, Klay received a strongly approved 8.5 total score and leads the pack for 2021 CHOTY (Curry House Of The Year) with one month to go. Klay Customer care 8.2 Service 8.2 Value 8.3 Quality 9.3 Atmosphere 8.3 Total 8.5 OCC approved CHOTY 2021 Klay (Aug) 8.5 In Elephant (May) 7.8 Masala Art (Feb) 7.5 Khan Baba (June) 6.9 Dakshin (sept) 6.8 Rangoli (July) 6.7 Curry Lounge (October) 6.7 Ganesha (April) 6.6 Promise (March) 6.5 P.s. As delicious as they look, the deceivingly well-presented hand towels are not edible. Proceed with caution. Wait, there's more. Hardeep and the team behind Klay have launched a new concept called Tiffin that provides lunch and dinner delivery boxes with a similar modern-Indian cuisine inspired menu. Now conveniently delivered to your home or office.

Aladin opened in 1979 and serves curry in the heart of London on the busy street of Brick Lane. It has had many awards and has been described by many as ‘one of the best establishments in the east end of London’. An establishment it certainly is, but could it excel in the curry world and end the OCC search for the worlds best curry? Sadly for the OCC the quest continues. With an overall score of 6.5 it was seen as a good place to dine should you be hungry and feel the need to fill a hole whilst out and about in the heart of London. But unfortunately like the remake of Aladdin with Will Smith, it disappointed and fell short of an overall score of 7/10. We felt it lacked quality in a few areas which we will breakdown in the individual scores listed below and sadly we can not give this restaurant a OCC sticker of approval. Overall score = 6.5 The score is marked in 5 areas and then averaged to determine the overall score. Quality = 6.33 Many OCC members went for the mixed platter. Sadly this did disappoint many as it was felt that the meat seemed very cold like Jafar and a bit underwhelming like Argo’s soggy crackers and lacked flavour like it had been sitting there for a bit of time. On to the mains. A highlight for a few was the Chicken uri besi gata which was described as ‘ a right touch’. Another dish which stood out was the chicken rezalla which came out tender, with spicy sauce and the Lamb Achari which was juicy with a nice kick to it. The Chicken rogan josh seemed to be very sweet, and the chicken tikka bhujon lacked any spice for anyone who would want a nice kick to their dish and the special naan seemed to disappoint most. Customer care = 6.33 Firstly, a special mention must be made to the place about customer care for one OCC member who had an operation and needed assistance throughout the meet. The staff did however seem very rushed when it came to customer care. They suggested dishes - which is normally seen as a good thing, but it was generally felt that they maybe suggested dishes not to cater to the customers needs but to push other dishes (which tended to be more expensive). Service = 7 Just like Prince Ali of Ababwar would have expected, the waiters were seen to be very attentive and delivered the dishes in a respectable and efficient time allowing for enough time between starters and mains. Drinks were previously already bought, as it was BYOB, but the staff made sure that all dishes were brought out and that they were correct. Only a few mistakes were made, but were corrected within a good time. Value = 5.5 £40 per person doesn’t seem too bad in the heart of London but when considering the establishment as a whole it was deemed quite pricey considering it was BYOB. Atmosphere = 7.31 It was great to dine in such a lively atmosphere. This was truly a plus for the venue, like the director getting Robin Williams to play the genie. Although it was busy, you still felt like it was at a volume where conversations could still take place easily around the table.

For our second meet in succession (No stopping us now Covid) The OCC ventured to the City, and more specifically the Rajasthan 2, aptly located on India Street. The Rajasthan Restaurants seek to redefine the common Indian dining experience, and elevate the cuisine to a status not usually enjoyed and achieved by other curry houses. Diners at The Rajasthan enjoy culinary taste of Mogul India, not something other curry houses can match. The OCC’s scores out of 10: Quality: 8.5 Atmosphere: 5.8 Value: 6.8 Service: 8.4 Customer care: 8.3 Overall Score 7.56 Arriving promptly at 19:30 OST after a couple of pre meet drinks on a London terrace, we were warmly welcomed to our table by 2 attentive staff members. The restaurant is smartly presented, fitting in with the surroundings of the city. We were given a table in the middle and became the focal point of the restaurant. I am sure pre covid times the Rajasthan would have been booming with clients, but in the situation the country currently finds itself the restaurant had a plethora of empty tables. This of course led to a below bar score. Atmosphere: 5.8 Customer Care and Service could not be faulted. We were greeted at the door with a warm welcome and promptly shown to our seats. Poppadums and alllll the sauces swiftly followed, whilst the waiters were also very quick to take our drink order. The staff were constantly attentive and often offered to top up the poppadums./ sauces and kept the drinks flowing! .. Whilst of course the restaurant wasn’t full (making it a bit easier to serve), the members of the OCC really felt that the guys did a great job (Possibly swayed by the staff chants of “Its coming home) Service: 8.4 & Customer Care: 8.3 As mentioned earlier, Poppadums were place on the table promptly, accompanied by an array of sauces, which were very well received. So well in fact, that in an unprecedented move, more were ordered. A common theme amongst the OCC, the majority of the group ordered the mixed grill to start, and this went don’t very well. The plates were neatly presented, with the usual, lamb, chicken, onion bhaji and samosa included. I personally ordered the tandoori chicken which arrived sizzling on a hot plate, as 2 quarters of chicken. I’m not sure if this is the usual amount, or If this was more expensive than the mixed grill, but I would state this was the best tandoori chicken I have tasted at any restaurant. Once the starters were cleared away, the mains quickly followed. Leaving a small but pleasant gap for the OCC to conduct our usual business. Main dishes often vary massively, due to the differing taste and spice needs of our members. Notable dishes ordered were the Chicken Tika Masala, Lamb Xacuti, Vindaloo and a Dhansak. A Chicken Xacuti was also ordered for the table, so each member could have a try of one of their chef specials. Along with the mains, the usual sides, and naans were ordered. As it is abundantly clear from the quality score of 8.5, the food was very well received. The portions were of a good size, but most notably the flavours were great. Amongst some of the best in recent OCC memory. Quality: 8.5 Overall, our bill came to £52 pp. With only 7 members at the meet, it was noticeable that the alcohol consumption was lower than typical (though this could also be down to how tasty the food was) so a bill of over £50 was deemed quite expensive. However due to its location and food, overall it is a worthy price to pay. Notable prices, a Naan at £4 and a main around £15-16 gives you the gist of what to expect. Value: 6.8 In summary, the Rajasthan exceed expectations. With only a 4.0 star review on google, one may expect this restaurant to just fit in as another city curry house, however the OCC would certainly recommend visiting if you are in the area. Overall 7.56 *A World Wide Sticker to be issued*

July’s tasting adventure took the roving Oakham Curry Club to Shanghai’s Gubei district on the city’s western periphery, where dinner awaited at the recently relocated Rangoli restaurant. For those unfamiliar with Hindu traditions, Rangoli is intricate, decorative patterns of colorful sand and rice that adorn entrances and living rooms during religious festivals. They represent happiness, positivity, and liveliness, radiant features that coincidently represent all OCC feasting sprees. Just as Rangoli, the artform, welcome Lakshmi, Goddess of wealth and good fortune, into Indian homes, so too were the OCC warmly welcomed to Rangoli, the restaurant. And although not quite the personification of the Goddess herself, the club did bring good fortune by way of voracious demands for food and drink. Good fortune indeed on a slow Saturday night with few other patrons. Previously located in touristy Tianzifang, Rangoli was last visited back in 2017. On that occasion, the restaurant failed to curry favor with the mighty Lakshmi for their efforts in gaining OCC approval proved unsuccessful. Now situated in a basement mall, the new premises lacked the charm of their former setting, but a chance to improve their culinary competence ranking was in the offing. Following a sweaty trek across town, reviving icy beers prompted heightened merriment and jolly banter ensued as menus were perused. Ordering honors were bestowed upon a particularly ravenous club member who, judging by the sheer quantity of food requested, must have been fasting for days. The seemingly endless torrent of curries, tikkas, and dahl soon had tables groaning as members happily got stuck in. While not awe-inspiring, the plentiful bounty was eminently palatable. No consensus was reached as to a stand-out dish. However, the richly spiced aloo gobi, aromatic rogan josh, and succulent tandoori chicken all received praise, as did the creamy saag paneer and onion bhajis. Rangoli won’t be vying for the upper echelons of haute cuisine, but a pleasing variety of flavorsome fare will adequately satisfy those seeking a decent, unpretentious Indian meal. The team was welcoming, attentive, and eager to provide a pleasurable dining experience. However, the rather uninspiring décor did little to enliven the atmosphere and, given the restaurant’s name, seemed like an opportunity missed. As the growing legion of avid followers are well-aware, after every meet the OCC rate curry houses according to quality, service, customer care, atmosphere, and value. Overall, Rangoli scored a commendable 6.7 out of 10, narrowly missing out on OCC endorsement. Nevertheless, this was a significant improvement on the previous appraisal, and had it not been the low score for atmosphere, the OCC Approved sticker would now be proudly on display. The Oakham Curry Club would like to thank the staff at Rangoli for a highly enjoyable evening. We look forward to our next visit.

On June 25th, the Shanghai chapter of the Oakham Curry Club (OCC) gathered for their monthly feast in search of a curry experience that is not only tasty, but also spicey and, hopefully, crispy. In anticipation of something a little different, we headed West, both physically, as the restaurant of choice was in Changning, but also culinarily, as this month we were to sample the spicey delights of India's Northwest neighbour, Pakistan. Khan Baba was the destination. An authentic Pakistani curry restaurant concept that now boasts six restaurants with trans-Himalayan reach with sites in Shanghai, Beijing and Pakistan. Khan Baba has been enchanting curry lovers with their freshly cooked, spicy Pakistani curry since 2007. The menu is vast, the meat is halal, and the jiudan is, well, it's dry. Any quick baidu search will tell you that the major difference between Indian and Pakistani food is all about the spices. The latter is expected to be spicier and meatier, with Pakistani cuisine concentrating more on lamb and beef. Even as the day's programme began, the anticipation was palpable. Not dissimilar to the last seconds of extra time prior to penalties in a major tournament, tonight would be defined by substitutes. The tea instead of beer, the spicier, meatier Pakistani curry instead of the usual Indian, and the Dave instead of the Ian, in the critical master of chilli role. How would they all cope with the pressure? Proceedings began with the usual formalities of announcements, apologies for absences, social updates and an eloquent speech from the Chairman that reminded the team that this was, in fact, the second time the OCC has reviewed Khan Baba. The first was back in September 2019 when they received an overall score of 6.1, not an OCC approval, but scoring very well on value. We were all eager to see how they would fare in this new location. Khan Baba is now situated in the basement of a shopping mall on Xianxia Road in Changning District and is surrounded by restaurants of all varieties of Chinese and Asian cuisine. The surrounding environment is lively and fun and has the hustle and the bustle of a South Asian food hall. It's important to note that the neighbours are more than happy to oblige any diners craving an aperitif or, indeed, the odd prandial hydration. Although finding the place was a little tricky, all but one of us managed to arrive on time, and once inside, there is a clean, wholesome, family-friendly ambience and a warm welcome from the kind and attentive staff. It's clear when you arrive that here the focus is indeed the food. Compared to the previous location, it's light, bright and modern, and the menu features a broader selection of appetisers, curries, vegetable dishes, bread and rice dishes, and pizza. No poppadoms. The feast began somewhat predictably with 'Samosa', and this time, stuffed with lamb. These freshly fried pastry triangles were crisp, flaky, and packed full of chewy goodness. Some commented that they were perhaps a tad chewier than expected, but nevertheless, a great way to kick off the meal—especially when brushed with the light and spicy mint and tamarind sauces served on the side. A somewhat suspect broccoli dish accompanied these. The less said about that, the better. On to the mains, and things were starting to heat up. The 'Sag Gosht', a slow-cooked beef and spinach dish, was tasty, tender, and well-balanced with spices. The two standout dishes for the OCC members were the sensational 'Matar Keema', a pan-fried minced beef cooked with green peas, and the delightful one-kilo-wok-cooked 'Chicken Karahai'. This dish was a huge hit and a must-try when you visit. It's spicy, tomatoey, and garlicky, hot and rich in flavour and texture, and paired perfectly with the freshly baked 'Paratha' or 'Chapati' bread on offer. The lentil dish 'Chana masala' was also packed with plenty of spicy punch and flavour. Dave did very well, delighting the team with his gamified variation on the chilli challenge, piling the pressure on the returning incumbent, perhaps. Congrats to him for winning member of the month for June. And a shout should also go out to Sammy, who is always the unsung hero of the night. Keep up the good work. On this occasion, Khan Baba scored an incredible 8.5 for value and an average 6.6 for service, customer care, quality and atmosphere, giving them an overall score of 6.9. Although this is an improvement on the previous review, it is a very near-miss of the required score for approval of 7. But don't let that put you off. OCC standards are high, and it's not easy to reach to approval mark, let alone contention for CHOTY. Khan Baba is a perfectly serviceable curry with a different flair and vibe to the usual. Nothing fancy, but good, unpretentious food at unbeatable prices with a wonderfully warm reception and family vibe. They will no doubt continue to get better and better with every visit. Khan Baba 2021 Customer care 6.7 Service 6.7 Value 8.2 Quality 6.5 Atmosphere 6.5 Total 6.9 Not OCC approved CHOTY 2021 In Elephant (May) 7.8 Masala Art (Feb) 7.5 Khan Baba (June) 6.9 Ganesha (April) 6.6 Promise (March) 6.5

After what had seemed like an eternity since our last meet back in October 2020 (thanks a lot, Covid) the OCC ventured to familiar territory in Yaxley to visit Everest Kitchen. In fact the OCC had visited this establishment previously, under the guise of the Bollywood Tiger. Now, though, the infamous village curry house-cum-cocktail bar-cum-cocaine fuelled den of inequity was under new management with no links to its past ill reputed days. It was now under Nepalese guidance and the venue was suitably adorned with pictures of Gurkha soldiers and a menu full of dishes that were befitting of the mountain territory. A few late afternoon beers in Peterborough city centre were enjoyed by some of the group, with everyone convened at 7:30 OST. Cobras were kindly provided for all by departing Chairman Wrighty, who was seated at an adjacent table giving his son Arthur a Monty Python-esque “one day son, all this could be yours” glimpse into the future. Following an emotional speech from Chairman Wrighty abdicating his responsibilities, the CHASs took over Chairman duties for the evening. The prayer and starting items on the agenda were bumbled through, slightly put off by a bit of a subdued atmosphere in the restaurant. Although Covid can’t have helped things, it was noticeably quiet from fellow diners and even a burst of ‘warehouse in the middle of our meet’ fell flatter than a chapatti. Food was ordered and arrived in good time with a selection of starters for one table - crispy chicken, chicken momos and chilli paneer, all extremely tasty and well portioned with good spice levels - and individual starters for the other. The main courses were also served in a timely fashion and were again tasty. The Himalayan lamb and goat curry specials were both very pleasant with the chicken chettinad offering a great flavour but slightly lacking a bit of punch to its spice. Overall, it was a very good meal and excellent service with the Cobras flowing throughout. A bill of £35 per head including tip lead to some solid value marks but, unfortunately, the atmosphere in the venue impacted the overall score. Nonetheless, with scores of: 7.5 for customer care; 7.36 for service; 7.86 for value; 7.5 for quality and 5.07 for atmosphere resulting in an overall score of 7.06, we are delighted to announce that Everest Kitchen is an OCC Approved venue.