Newspaper article Evening Chronicle (Newcastle, England)

You Won't Leaf a Scrap on Your Plate; THE CURRY LEAF 2 King Street, Seahouses, NE68 7XP 01665 721176 Www.curryleaf-Restaurant.Co.UK Disabled Access: Yes

Newspaper article Evening Chronicle (Newcastle, England)

You Won't Leaf a Scrap on Your Plate; THE CURRY LEAF 2 King Street, Seahouses, NE68 7XP 01665 721176 Www.curryleaf-Restaurant.Co.UK Disabled Access: Yes

Article excerpt

THERE is nothing like escaping the city for the weekend and one of my most popular getaway locations is the Northumberland coast.

I have been visiting Bamburgh and Seahouses for more than 20 years and I never tire of the beautiful beaches, harbour walks and hospitality.

It was on one of those weekend trips away with my family that we decided to try out the latest eaterie in Seahouses.

The Curry Leaf is an Indian restaurant attached to the New Harbour Inn, which boasts a prominent spot just a short stroll from the harbour.

It provides traditional Indian dishes using an authentic South Indian Kerala style of cooking and aims to use as much local produce as possible.

We booked a table for six on a Saturday night and popped next door to the pub for a quick drink before sitting down for dinner. Our waiter Renju was helpful and knowledgeable about the menu and told us how certain dishes were prepared and what ingredients were used.

If you are expecting a bog-standard tandoori then Curry Leaf is not for you. The head chef learned his trade cooking in Kerala for five years before going on to work in London for a decade.

He has brought his culinary expertise to Seahouses to breathe new life into the Northumberland food scene.

Renju told us that the restaurant uses fresh spices in all the dishes, which they blend themselves. Some dishes can have up to 10 or 15 spices and are completely authentic to the Indian region.

The menu is impressive and has plenty to offer. For starters my partner and I chose jeera chicken tikka (pounds 3) and chicken kali mirch tikka (pounds 3). The jeera dish was cubes of chicken marinated with yoghurt, cumin and freshly ground spices and cooked in tandoori while the kali mirch consisted of chicken marinated with yoghurt and spices and served with mint chutney. Both starters were absolutely delicious and you could really taste the quality of the meat and spices. …

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