Eat Like a Maharajah at Nottingham’s Finest Indian Restaurant, Singh’s!

Anyone who knows Nottingham knows that food and drink have really taken off here in recent months. This is also true for Indian restaurants, especially on Maid Marian Way which is fast becoming known as Nottingham’s Curry Corner! Nearby, just across the city’s Market Square sits Singh’s, an Indian Restaurant with a difference!

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Singh’s is a family owned and run business; Mr Singh runs the kitchen as Head Chef and his 2 sons Lakh and Keran are front of house and very much run and manage the service. Now I have previously visited Singhs’ with Mario about a year ago and although the food was amazing, we agreed that it was missing something and actually suited groups of lads or girls and wasn’t particularly suited to couples on ‘date nights’ like us at the time. When I was invited to a blogger event there to celebrate their brand new menu and revamp, I was really excited and interested to see what they had done with the restaurant and went along to find out!

Singh’s have not only had a revamp inside creating a lovely, warm, welcoming restaurant area but they have also created a brand new upstairs bar which is due to open soon. As well as the cosmetics of the restaurant, the family have also created a cocktail list with the help of another local business, which goes alongside their brand new food menu so in the same way you can get wine recommendations for your meal; you can now get cocktail recommendations to accompany your curry! The new menus look stunning, designed and created in India; they have a luxurious feel to them and definitely have an Indian wedding vibe about them. The menu is extensive without being overwhelming and has some amazing dishes for you to choose from. The brothers have chosen to take ‘conventional’ curries off the menu as they are not authentic so although you won’t find your standard Korma or Vindaloo, you will find authentic Indian cuisine, made with love and genuine passion!

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Singh’s absolutely spoiled us on Thursday evening as we were able to taste-test a range of Amuse Bouche, poppadum’s, 4 starters, 3 mains and various cocktails! I will start with the food, I have to say in all honesty I had some of the best Indian food I have ever tasted in my life and I have had quite a lot in the last few years! Firstly, we were given poppadum’s with accompaniments which are always the first test of an Indian restaurant, the mango chutney was so tasty and the poppadum’s themselves really crunchy and light! I also decided on the Peachy Passand (a prosecco cocktail which is my favourite kind) and Junoon Martini for my cocktails. Both were served in beautiful glasses and really lovely to drink.

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Then we were given a range of Amuse Bouche which is such a lovely touch as they immediately freshen and cool everything down ready for your starters. We tried the Hari Chicken Tikka (a mixture of coriander, mint and chilli) and the Garlic Spiced Mushroom (button mushroom puree infused with ginger). They were both lovely and created a lovely cool crunch to get the taste buds going!

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Then came the starters; Taranga Chicken Tikka (created in the Indian flag colours) made up of Hari Chicken Tikka, Kaali Murch and Kesari Murgh Tikka all of which were bursting with flavour! The chicken was cooked perfectly and the flavours hit the back of your throat, enabling you to taste each and every flavour! Then there was Bhakra Champ something I always have as a starter and consisted of locally sourced lamb chops. Next was Vegetable Bhujiya which was a traditional onion bhaji and I learnt that bhajis never come in the neat little balls we know, they always come as a mountain of onion! Finally we were served Machi Keparchay, now I’m not a massive fan of fish however this succulent tandorried cod loin was amazing and I would definitely have it again!

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We thought we had almost finished when the mains arrived! We were able to try the Kashmiri Karahi Chicken which is for anyone who likes Korma as it is the Singh’s real Korma recipe, Rajasthani Gosht the brothers own grandmothers recipe and which was my absolute favourite dish and the Dum Ki Nalli which is a perfectly cooked lamb shank where the meat literally falls off the bone! As well as the 3 curries, we tasted Pilau Rice, Garlic Naan, and Peshwari Naan (my favourite!).

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As I said before, Singh’s have created a unique restaurant experience by matching cocktails to the curries available and so the brothers served us 3 cocktails to go with the mains. A gin based cocktail for the Rajasthani Gosht to take the edge off the spicy flavours and a whisky based cocktail to warm your tummy after the Kasmiri Karahi Chicken as its mild in flavour. Each cocktail comes in its own special glass and these on their own are lovely enough. So much thought has gone into every detail and it really shows!

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We were all lucky enough to get to go ‘backstage’ into the kitchen with Mr Singh himself (he was nominated for the Nottingham Post Indian Chef of the year 2015) and got the opportunity to make our very own garlic naan in their authentic oven. There are no other ovens used and literally everything they cook is made in there! Mr Singh made it look so easy and the naan bread cooked in less than a minute on the side of the oven! What an experience!

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Both brothers are more than happy to recommend dishes and drinks to accompany them and love to talk about their father’s recipe decisions and the history behind them all. You can see and hear the passion in their voices and taste the love and care that goes into everything they have created. This provides a really special experience and adds to the authenticity of the restaurant itself. The food is beyond stunning, the flavours are some I have never experienced before and the presentation of each dish has been carefully thought about. I left Singh’s wanting to come back for more! I can’t wait to take Mario and show him their new menu. There are more cocktails I want to try and I also would love to see how the new upstairs bar looks. Thanks to the Singh’s for letting us come and sample their fabulous food!

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