Bombay Cottage: A quality curry at the Cottage
Restaurant review: Duncan Jackson tries out the Bombay Cottage, in Scotgate, Stamford:
FOR most men, a curry on a Friday night is usually the culmination of an evening’s drinking in the pub, so I always find it rather strange entering an Indian restaurant at 8.30pm.
It always seems far too quiet at that time, with no drunken shouting at waiters and, as most of the patrons are normally couples, there’s little egging on of others to dare to sample the vindaloo.
But that sort of behaviour would seem out of place at any time of the day at the Bombay Cottage in Stamford. Located in one of the town’s beautiful older buildings in Scotgate, the restaurant looks as if it has recently undergone a colourful, modern makeover, with lots of beautiful large pictures on the bright walls.
We received an extremely warm and polite welcome when we entered, and the excellent customer service continued throughout the night from the extremely attentive staff. The only downside was that my wife’s diet cola arrived with ice in on two occasions, despite her specifically asking for her drink without frozen accompaniment.
The menu obviously features the staple Indian dishes of bhunas, jhalfrezis and baltis, etc, as well as the restaurant’s “special presentation” dishes, such as Tandoori Duck Shugondi (£8.90), Lamb Shank (£10.95) and Raj-Shahi Amar Jhinga (£10.95).
After tucking into our popadoms, for starters, I opted for the Mixed Kebab (£4.95), which, as the name suggested, featured a selection of tikka, sheek and prawn kebabs, as well as a lamb chop. Certainly not a dish for a light eater, it provided a great start to the meal, and I particularly enjoyed the sheek kebab, although all four items were perfectly cooked and seasoned superbly.
Ann decided to sample the Tandoori Duck (£4.50), which also went down a treat. Marinated in lemon, yoghurts and spices, the flavours beautifully accompanied the duck, without overpowering its distinctive taste, and Ann declared the dish a winner.
For main course, the wife opted for the Nariyal Sabzi Korma (£5.90) from the vegetarian menu. This was accompanied by Mushroom Bhajee (£3.50) and a Peshwaari Nan (£2.50).
Despite not being a vegetarian, Ann thoroughly enjoyed the dish, which, despite being extremely mild, was far from bland and was packed with enough vegetables to give you your Five-A-Day in one hit.
I decided to try the Lamb Tikka Dupiaza (£7.30), with Mushroom Pulao Rice (£3.50). Although this was described as medium-hot on the menu, it seemed a bit mild to me (and I’m not one for super-spicy food).
That’s not to say it was not enjoyable – the sauce was thick and tasty, and the lamb was tender – but someone ordering it who wanted something a bit hotter may have been disappointed.
The bill, including two colas and two pints of London Pride (a welcome sight on a drinks menu), came to £46.90, which we felt was good value for a lovely evening out, eating good food in great surroundings.
3 out of 5
Information: Bombay Cottage, 52 Scotgate, Stamford, PE9 2YQ, telephone: 01780 490138/482551
Open: Monday to Saturday, noon to 2pm and 6pm and 11.30pm. Sunday, noon to 3pm, 6pm to 11.30pm
Menu examples
Starters
Salmon-Ka-Tukra £4.50
Salmon Steak tempered with roasted spices then grilled.
Tawa Prawns £4.50
Prawns tossed over griddle, served with spicy sauce.
Prawns – Puri – Masala £4.50
Chef’s speciality – Prawns cooked with onions, garlic and spicy hot chilli masala.
King Prawn Butterfly £3.95
Large king prawn covered with bread-crumbs and fried in butter.
Chicken Achari £3.95
Boneless morsels of Chicken, marinated in pickled spices, cooked in the clay oven.
Special Presentation
Shorsho-Bata-Haddock £8.90
Haddock steaks pan fried in butter with ground black pepper, with topping of dijon mustard, whipping cream, lemon juice and fresh chopped parsley.
Tandoori Duck Shugondi £8.90
Barbecue duck cooked with mustard, ginger, garlic, yoghurt & tomato and garnished with fresh coriander, in a medium spicy sauce.
Rangamati Chicken £8.50
Sliced breasts of Chicken cooked with sented Bangladeshi “Hot Naga Morich” a pinch of cumin seeds, ginger, garlic paste, fried onion, and peppers. A very tasty dish full of flavours
Tiger Prawn Jalok £10.90
Spicey Barbecue King Prawns. Cooked with fresh spinach, grated potato and mushroom, flaked garlic and coriander.
Chicken / Lamb Tikka Masala £7.90
Charcoal grilled boneless morsels of Chicken cooked in an exotic sauce of yoghurt and butter finished with almond and dash of cream.
Korahi Chicken Masala £8.50
Exotic sizzling dish made with Chicken pieces cooked with minced Lamb and Tandoori sauce. Served with Pulau Rice and Salad.
Main courses
King Prawn Jhalfrezi £8.00
Lamb Tikka Bhuna £6.80
Chicken & Spinach £6.50
Lamb Dansak £6.30
Chicken Dupiaza £6.50
Tandoori Duck Balti £10.00
King Prawn Biryani £9.00
Nariyal Rice £3.20
Basmati Rice cooked with coconut.
Bombay Special Rice £3.50
Small pieces of chicken with pulao rice.
Vegetable Pulao Rice £3.50
Vegetables stir-fried with rice.
Garlic Nan £2.50
Unleavened bread with garlic.
Peshwari Nan £2.50
Unleavened bread with Almond and raisins.
Kulcha Nan £2.50
Unleavened bread with chillies and vegetables.
Chicken Tikka Nan £2.50
Unleavened bread with chicken tikka
Cheese Nan £2.50
Unleavened bread with cheese
Bombay Niramish £5.90
Stir-fried mixed vegetables with herbs and spices, very dry.
Chana and Sag Ponir £5.90
Chick peas and fresh spinach cooked with light spices and cheese.
Aloo Gobi (medium) £5.90
Potatoes and cauliflower cooked in medium spicy sauce.
Details correct at 10/02/11
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