Sunday, 20 February 2011

A Great Takeaway from Sunderban Tandoori

I have been a bit lazy these past few days and really cannot get my arse in gear to cook anything. So after eating out three or four times over the last few days, we needed to eat indoors and tighten our wallets. Well that was the plan anyhows, but after getting back from a day of shopping and photography, I again couldn’t be arsed to cook, plus I was too tired to go out and eat. A takeaway was called for.
We’ve tried quite a few takeaway joints around Highbury and on Blackstock Road area. Most are average at best. But what to have? Wasn’t in the mood for pizza, as had it at the last monthly meeting at work. I generally do not like Chinese food in a takeaway form, as it is 9/10 pretty bad. Plus I ate an average Ma Po Tofu the day before at work. Again.
I am eating a lot more Indian food, which is not surprising really, as I am working for an Indian company staffed by Indians, to which some of them or their wives are damn good cooks. Being spoilt rotten I am. Excellent.
We’ve tried Desh (below average), Shahi Spice (average), Ruman Balti and Tandoori (very good, but I was very drunk and very hungry, so no idea really). I’ve wandered past Sunderban on many an occasion, and it is always populated. I’ve been meaning to try it for a while now, but never got round to it, but now was its chance.
Sundermans is your typical small Indian restaurant. It seats around 20 odd people, plus it has the obligatory take out table at the back by the bar.
The menu has the normal favourites that we are so used to, plus one or two other surprises that I was not expecting.
As I sat perusing the menu I ordered a pint of Kingfisher. I always find a nice cold beer helps the choosing process run a bit smoother.
I was tempted to go for some of our regular choices, such as a Korma, Dansak, Jalfrazi or my personal favourite the Lamb Biriyani.  But something was telling me to try some new dishes, especially as it was the first time here.
So I opted for a Lamb Dupiaza, (which is supposed to have twice as much onions to meat), a Chicken Begon (I asked what this was and was told it was cooked with aubergines and quite mild), a sag paneer, pilau rice and a keema naan.

As I waited for my food, the manager or owner was chatting away to a regular customer about this and that. It’s nice to see interaction on a personal basis in a restaurant, as it is so rare these days.
The food when I got it home was pretty damn tasty. Everything was well cooked, well seasoned and quite mild, but I had ordered it that way as the wife was feeling a tad ill and I did not want to make feel any worse.
The star of the show was the Begon or Begun. Very mildly spiced but had a wonderful aubergine flavour that was really different and has now become a dish I want to eat more of.
The Dopiaza, again as mildly spiced and well cooked, although not a great deal of onion was present. The sag paneer, was a delightful creamy combination of cheese and spinach that lived up to my memories of this dish when I’ve eaten it back in India recently.
All in all Sunderban does a very fine takeaway, and I will to go back and enjoy their food, but next time I sitting in their restaurant and hopefully have a chat with the staff.

Sunderban Tandoori on Urbanspoon

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