Indian Zing W6
Tuesday October 6, 2009
If you thought you had tried everything Indian cuisine has to offer, think again. Hammersmith's Indian Zing is rolling out a new taste sensation during its latest food festival, showcasing the subtle flavours of the Maharashtra region.
Owner and head chef Manoj Vasaikar, 47, originally from Mumbai within Maharashtra, said the little-known cuisine of his hometown had never before been unleashed onto the London market.
"I have grown up with this cuisine so it's very special to me, but nobody else has done it in London," he said. "The food is very light and there is lots of fish because the region has a big coastline. It also uses spices and herbs but it's not overpowering."
The popular eatery is treating customers to its special Maharashtrian menu from November 2 to 14 as part of its yearly series of food 'fiestas'.
Indian Zing treated me to a sneakpeak of the regional delights during a packed Monday night at the King Street restaurant.
After sampling a deliciously sweet and spicy yoghurt drink known as piyush, combining the flavours of saffron, cardamom, almonds and pistachios, I moved onto the starters.
The kothimbir wadi - a particularly moreish braised coriander and green vegetable patty - was packed with fresh and tangy flavours and was served with tamarind and green herb relishes.
I was also deeply impressed with the chicken suke, a tasty yet mild chicken and coconut curry wrapped in a light and fluffy rice pancake and served atop one of Zing's trademark banana leaves.
On to the wide selection of main courses, and the lobster lonvas caught my eye. It tasted as good as it looked - its large succulent chunks seared in east Indian sun-dried masala.
The lamb pandhra rassa offered something completely different, marrying the very tender meat with a smooth, velvety sauce of caramelised coconut milk, almond, sesame seeds and spices.
One of Manoj's most personal dishes, from the pathare prabhu community in Mumbai, is the moongache shirale.
The classic dish incorporates green sprouted beans in a thick sauce of gramflour and virgin extract of coconut milk, finished with onion and tomato masala.
For dessert, I dug into a sweet, fibrous bottlegourd, poached to a pudding consistency with caramelised milk, screwpine water and cardamom.
A scoop of proper vanilla ice cream and a garnish of berries, pistachio and raisins completed the magic.
Indian Zing, 236 King Street, Hammersmith. Call 020 8748 5959 or visit www.indianzing.co.uk (opens new window).
