On the menu, the chicken or lamb biyrani is described as a dish formerly prepared on special occasions.
Some may see it as an Indian version of fried rice, but the blend of spices make it more than that, mixed with generous servings of chicken and a heat normally only found in Thai food.
Gateway of India, found on the first floor of the Springwood Tower Hotel focuses entirely on the quality of its food.
The restaurant is BYO, but the pub across the hall will serve drinks.
The surrounds of the restaurant are in fairness a little 1980s, but it is neatly presented and the tables against the windows feel private enough for a date night.
The dishes which hold the curry are ornate, along with cutlery straight out of India.
And the smells from the kitchen are as aromatic as the blended spices which make their way into the food.
This is not your everyday bain marie with mass produced food. This comes from at kitchen where Indian Punjabi heritage is proud.
Ask for hot here, and it comes in a form which legitimately warms the tip of your tongue. This is Indian food you might find in Mohali or Ludhiani in the northern part of the sub continent.
You’ll need the mint sauce to counter the sharp heat of the spice.
Seafood is fresh, and there is a long list of curry with chicken, lamb, beef or goat.
But it’s not all northern Indian food. Madras is a southern inspired dish, and Rogan Josh is popular with western diners, as is the butter or mango curry.
For an authentic experience, try the Saagwala, a dish of meat sauteed with a spinach and herb gravy.
Service is with a smile, but you’ll be left to enjoy the food at your own pace.
And a warning. It might not look like much, but be careful not to over-order. Curries, especially when served with rice, can be filling and if you’ve had a few deep fried pakoras to start, you probably won’t be looking for the naan bread to bulk out the meal.
Like all good Indian restaurants, there is a good range of vegetarian food.
If you’re feeling spicy, it’s well worth a try.
NB: This review was paid for by the reviewer.
