Spice Card Savings with… Kasturi, Charlton

LalMaas_2880x2304 Low Res

10 The Village, Charlton, SE7 8UD

Tel: 020 8319 3439 or 020 8319 3436
E-mail: info@ kasturi-restaurant.com
www: kasturi-restaurant.com
Open:
Sunday–Saturday 5.30pm to 11.30pm
Monday closed

Where is it? In Charlton Village near the historic Charlton House.

How do I get there?
Buses: 53, 54, 422, 380 and 466 all stop nearby.
Train: Charlton train station is a stiff 10-minutes walk up/down the hill of Charlton Church Lane.
Parking: The smallish Village car park is in Torrance Close, a couple of hundred metres away.

What’s their story? Kasturi opened in the City of London in 2002 and was part of the Kohinoor Group os restaurants. It relocated to Charlton a couple of years ago and was named “Best Newcomer” in the Greenwich Curry Club’s Awards 2017.

What’s the menu like? You’ll find all the curry favourites but Kasturi specialises in Pakthoon cuisine from the North-West Frontier state of India. Think influences of North India, Afghanistan and Pakistan around the famous Khyber Pass area so hearty meats, breads and dairy products cooked in style.

Oh, please tell me more…
Popadoms: 60p each and 60p per person for chutneys.
Starters: Lamb Adraki Chops (£5.95), Onion Bhaji (3.50)
Mains: Hyderabadi Lamb Biryani (£10.95), Chicken Tikka, Shahi Gosht (£9.95), Butter Chicken (£8.95), Chilli Pudina Murgh, Keema Mator, Chicken Korma (£7.95)
Sides: Bombay Aloo, Saag Aloo, Mushroom Bhaji (£3.95)
Rice: Pilau Rice (£2.95), Mushroom Pilau (£3.95)
Bread: Peshwari Nan, Keema Nan (£3)
* You will enjoy a 20% off these prices with your Spice Card

Kasturi PDF Menu

Tell me something about one of the dishes… Shahi (meaning Royal) and Gosht (meat) would traditionally be cooked with mutton (sometimes on the bone) but chunks of boneless lamb are now commonly used. The lamb is cooked in a rich, thick gravy and is delicious when eaten with a buttery nan bread. A dish like this was made popular by Bhupinder Singh, who was the Maharaja of Patiala at the turn of the 20th century.

What about drinks? The rather snazzy bar in the middle of the restaurant has a good selection of wines and spirits as well as the popular Cobra in the 660ml bottles

What they say… “Kasturi will accommodate the popular palette with its own Kasturian interpretations as well as providing dishes for the culinary purist.” – Bashir Ahmed, Director and Manager.

What we say… “This restaurant has brought a touch of the class to South East London that is usually only found in the top Indian restaurants in the centre of the capital. We love the food in this stylish restaurant.” – Greenwich Curry Club

What can I enjoy at Kasturi with my Spice Card?
YES 20% Discount • Sunday to Thursday • Eat-in, Delivery & Collection • 12 diners per Spice Card • Mother’s Day, Father’s Day, Valentine’s Day
NO Friday and Saturday, 20 Dec to New Year’s Day
Minimum for delivery: £25 (after discount)

Spice Card Savings with… The King of Punjab, Isle of Dogs

Lamb Chop Curry

26 Ferry Street, Isle of Dogs, E14 3DT
Tel: 020 7537 7813 or 07902 389870 if landline is busy
E-mail: king-of-punjab@hotmail.com
www: kingofpunjab.com
Open: Tuesday to Sunday 5pm to 11pm

Where is it? At the tip of the Isle of Dogs, a short distance from Canary Wharf and central Greenwich (via the foot tunnel).

How do I get there?
Walk: Coming from south London the best way to get there is to walk through the foot tunnel near the Cutty Sark
DLR: Island Gardens DLR station is a short walk away.
Buses: they generally loop round the Isle of Dogs and the 135, 550, N550, 277, N277 and D7 all stop near the bottom of Ferry Street.
Parking: There is some street parking and Zipcar bays are right outside for car sharers. Taxis: There are plenty of taxis outside Canary Wharf and Heron Quay stations for the short hop to the tip of the Isle of Dogs where the restaurant is situated.

What’s their story? Owner and chef Tony opened King of Punjab in 2017 and he is passionate about providing authentic Punjabi cuisine. Apart from the odd old-school favourite like Chicken Tikka Masala this is a Punjabi menu, with many of he recipes he uses handed down through his family for generations. The restaurant is above the Ferry House pub and you access it through the pub. You can eat your curry downstairs in the pub if you choose.

What’s the menu like? Punjabi! It’s meaty, hearty, rich and tasty but there is also a decent selection of vegetarian options.

Oh, please tell me more…
Popadoms: Two plain popadoms with chutneys (£1)
Starters: Keema Samosa x2 (£2.95), Jeera Chicken Wings (£4.95), Punjabi Lamb Chops x4 (£7.95)
Mains: Methi Chicken (£6.95), Muttar Keema, Karahi Lamb (£7.95)
Sides: Chaana Aloo Masala, Daal Makhani (£4,95)
Rice: Pulao Rice (£2.50)
Bread: Tandoori Roti, Plain Nan (£1.50)
* You will enjoy a 20% off these prices with your Spice Card

King of Punjab PDF Menu

Tell me something about one of the dishes… “The Lamb Chop Curry has been enjoyed in the Punjab for many years, and was made popular when the Sikh Empire ruled India.” – Tony Chahal, Owner.

What about drinks? The restaurant offers various beers and Orchard Pig Cider on draught, plus a good bottled beer range, including the Indian favourites. There is also a a selection of wines, including sparkling options, as well many of the popular spirits. Tony is pretty relaxed, so if you were enjoying a drink in the pub downstairs before coming up to restaurant you are welcome to finish it off while you are looking at the menu.

What they say… “Too many Indian restaurants in London serve up the same old dishes. I want to provide an authentic Punjabi exprience when it comes to cuisine.” – Tony Chahal, Owner.

What we say… “This is a fantastic addition to the local curry scene. Great food and great views looking across the Thames too. We love strolling through the foot tunnel from Greenwich, enjoying a pint in the pub then going upstairs for some of Tony’s delicious Punjabi food.” – Greenwich Curry Club.

What can I enjoy at the King of Punjab with my Spice Card?
YES 20% Discount • Tuesday to Thursday • Eat-in & Collection • 2 diners per Spice Card.
NO Mother’s Day • Father’s Day • Valentine’s Day • 20 Dec to New Year’s Day
Please note: discount only applies when diners order three courses each (ie. a starter, a main and a desert or side dish)

Spicy joke… No 11

A man walks into a shop and asks, “Do you sell spicy crisps?”

The assistant replies, “Yes, do you want a pakora whole box?”

The Curry Guide… No. 11

The food in Goa is quite distinctive from the rest of the India, despite it being one of the smallest states in the country and home to fewer than 1.5 million people. Its location along the western coast of the country, by the Arabian Sea, means seafood features prominently in its cuisine and because its population is largely Christian (Catholic), thanks to just over 450 years of Portuguese occupation, beef and pork are also common, unlike in the rest of India. Chillies are also important in Goan cuisine having been introduced to to the country by the Portuguese in 1498. Curries without chillies, who’d have thought? The Indians used peppers for heat before that.

The most famous Goan dish is Vindaloo, which is a favourite of all heat lovers. Vin means vinegar, thanks to the southern Europeans and the aloo bit is for the amount of garlic in it (the aloo bit is commonly confused as meaning potato because “aloo” means “potato” in Hindi and chunks of the good old spud is in the dish. The traditional dish, cooked with loads of vinegar and pork, is nothing like the curry house dish you’ll get in Britain, although it does share the heat levels.

Other well-known Goan dishes are Xacuti, a dish of chicken or prawns with chilli, white poppy seeds and coconut, and Cafrael, a Portuguese-Indian combination dish which uses a lot of coriander and lime juice and has its roots in Africa.

Spicy joke… No. 10

Not many people know that the first Indian guy to be Knighted was the man who created a famous starter: Mr Moosa.

The Curry Guide… No. 10

IMG_0810The poor old Korma gets a bit of a bad press in Britain. The obsession among some people in eating ever hotter curries means the Korma gets lumped with the “curry novices” tag because it is mild and creamy. And to be fair, the quick and easy Kormas some restaurants turn out have hardly done anything to raise its status. The pale dish that most diners are familiar with uses very little spice – garam masala and perhaps a little turmeric – which is mixed with puréed onions, garlic, cream, cream coconut and ground almonds.

And, yet, a well-cooked Korma can be one of the tastiest dishes on a menu – it was certainly highly regarded by the courts of the Moghuls and is said to have been served at the inauguration of the Taj Mahal. Korma actually refers to a style of cooking where the chef starts by frying ingredients with oil and avoids using adding water until towards the end of the process. The water must be fully evaporated by the end of the cooking. As such there is no reason why a Kormas has to be mild at all – and indeed there are many Kormas which use chillies.

Spicy joke… No. 9

There are a group of friends who meet down our local curry house every Friday but one of them has a habit of leaving early. They all call him Ceylon.

The Curry Guide… No. 9

IMG_0651
Coriander
is one of the most important spices in Indian cooking and is used as whole seeds (brown/cream colour), ground (brown) and fresh leaves (as pictured). It seeds give a slightly sweet flavour while the leaves are pungent and add a distinctive taste to many well-known curries. The leaves can be mixed into curries (the stems give the strongest flavour) or added to the top for garnish. To release the flavours and aromas of the coriander leaves it is best to bruise them gently with your fingers and tear into pieces rather than chop.

Spice Card savings with… Mogul, Greenwich

Mogul (Restaurant and Takeaway)

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10 Greenwich Church Street, Greenwich, SE10 9BJ
Tel: 020 8858 6790
E-mail: mail@mogulindian.co.uk
www: mogulindian.co.uk

Open:

Monday–Friday noon to 3pm and 5.30pm to 11pm
Saturday–Sunday noon to 11pm

Where is it? Right in the heart of Greenwich at the Church Street entrance to the famous Market.

How do I get there?
DLR: Cutty Sark DLR station is just over the road.
Train: Greenwich station is a four-minute walk away.
Bus: 177, 180, 188, 199, 386 and N199 stop nearby.
Parking: There is some street parking if you get lucky or the car park behind the Greenwich Picturehouse (accessed off Burney Street) is a short walk away.

What’s their story? The Mogul, the only Indian restaurant in the centre of Greenwich, celebrates its 40th year in business this year. Spread over three floors, it is housed in an attractive four-storey Grade II Listed building dating back to the 17th century. The street-level ground floor is perfect for watching Greenwich life drift by, while smaller groups looking for an intimate atmosphere will be attracted to the downstairs cellar area and its cosy alcoves. The upstairs area is reserved for private dining or special events and can accommodate up to 20 seated diners. Each floor has its own service bar. Note: The Mogul also has another premises, a dedicated takeaway called Mogul Home Dining, in Trafalgar Road.

What’s the menu like? Contemporary and classy, with a modern-take on its sprinkling of old-time favourites. There is a dedicated lunch menu for busy people who are looking for a smaller meal at a decent price.

Oh, please tell me more…
Popadoms: Plain or spicy with chutneys (£1)
Starters: Okra Fries (£4), Onion Bhajis (£4.50)
Mains: Paneer Saslick (£7) Chicken Jalfrezi (£9.50), Acharia Gosht (£10.50), King Prawn Masala (£14.50)
Sides: Channa Masala, Saag Aloo (£4.50), Daal Makhani (£5)
Rice: Pilau rice (£3.50)
Bread: Tandoori roti (£2), naan (£2.70)
Lunch: Aloo Paratha and yoghurt (£6), Selection of wraps (£7)
* You will enjoy a 20% off these prices (eat-in and takeaway, including deliveries) with your Spice Card in the evening from Sunday to Thursday.

Mogul PDF Menu

Tell me something about one of the dishes… The deliciously creamy Punjabi favourite, Daal Makhani, is a dish so packed with energy that it’s been called the marching food of soldiers because of the energy it gives them. It’s cooked with urid lentils and kidney beans, which have to be soaked for hours to make them soft, and then spice and cream are added.

What about drinks? There is wide selection of beers, ciders, wines, spirits and soft drinks. These include draught Cobra and Guinness (on surge), bottled Kingfisher, London Meantime Lager and Magner’s. The well-balanced wine list goes beyond the offerings normally found in Indian restaurants and includes white, red, rosé and sparkling choices from France, New Zealand, Australia, Italy, South Africa, Argentina and Spain.

What they say… “The Mogul has become an institution in the heart of Greenwich. The multiple floors in the restaurant, each with its different vibe, mean we can cater for a wide range of events, whether it’s a business lunch or dinner, an intimate meal for two or a lively night out with friends and family. We are proud to have been serving this beautiful part of London for 40 years.” – Pushvinder Dale, Owner.

What we say… “The Mogul has a long-standing reputation for serving top-quality Indian food and will always be close to our heart as it was the venue for the first-ever Greenwich Curry Club meeting. The alcoves are intimate and full of character for a night out. Order up a selection of dishes from around India such as a Goan Fish Curry, Hyderbadi favourite Lamb Pasanda and a spicy Chicken Chilli Masala and tuck in.” – The Greenwich Curry Club.

What can I enjoy at the Mogul with my Spice Card?
YES 20% Discount • Sun–Thur • Eat-in, Delivery & Collection • 2 diners per Spice Card
NO Mother’s Day • Father’s Day • Valentine’s Day • 20 Dec to New Year’s Day
020 8858 6790 (table bookings and collections) or 020 8858 1500 (deliveries)
Minimum for delivery: £15 (after discount)

13 Reasons to Love the Spice Card

✔️  The card for curry lovers in South East London
✔️  Local people supporting local businesses
✔️  Discounts of at least 20% from loads of local spice restaurants and takeaways
✔️  The discounts apply to eat-in, delivery and collection!
✔️  Unlimited use of the Spice Card for 12 months
✔️  At £15 a year the Spice Card costs just over 4p a day!
✔️  Regular curry diners could save £££ hundreds every year
✔️  Launched and run locally by the Royal Greenwich Curry Club
✔️  Collectors’ item card created by Greenwich artist Colin Broster
✔️  Exclusive curry offers and dinners organised for members
✔️  Ideal and affordable gift for friends and family
✔️  Free newsletter with curry recipes, interviews and news
✔️  No sneaky automatic direct debit renewals at the end of the year. We believe that   you’ll love the Spice Card and will want to renew!