"As one of the previous winners of Restaurant of the Year at the Asian Curry Awards, my expectations were high, and I was not disappointed. I always like to start with poppadoms, and I was pleased to find these fresh, warm, and especially crispy. Accompanied by the usual assortment of chutneys, I was already satisfied. However, Coriander takes things a step further by also serving homemade tamarind and chili sauces. Both of these sauces are exquisite, and it's a shame they aren’t available for individual sale after the meal. The tamarind sauce is fresh, smooth, and inviting, while the chili sauce is richly flavorful—smooth, deep, velvety, smoky, and aromatic. Note the delayed 'kick' on the palate; though it’s not for the faint-hearted, I found the spiciness to be delightful.
Coriander impresses not only with the quality of food but also with the presentation. Our appetizers arrived artfully arranged on black plates, adding drama to the experience. We ordered tandoori lamb, onion bhaji, shingara (exceptionally filled with spicy vegetables), scallops, and fish tikka. Standouts included the fish tikka—perfectly cooked, flaky fish with crispy skin. The seasoning was perfectly balanced and complemented the fish excellently. Similarly, the scallops were delicately seasoned before being cooked, creating a delightful dish. I would order all of these appetizers again without hesitation.
We were almost too eager to enjoy our incredibly appetizing starters, leaving us with minimal room for the main course. However, following the strong recommendations from the Coriander team, we made room. We chose reshmi lamb, nicely charred and robustly flavored; shashi chicken cooked in tamarind sauce; and Khulna king prawns, tender and well-seasoned with a rich accompanying sauce. We also ordered garlic naan, Peshwari naan, and paneer, completing our second course. The dishes arrived in abundance, and although we tried to clear our plates, the generous portion sizes defeated us. The lamb was succulent, the chicken sauce was rich and flavorful, and the naans were light and fluffy—especially the garlic naan, which had added chili for extra flavor.
We thoroughly enjoyed our meal, and despite feeling quite stuffed, it was so delicious that we asked for takeaway containers. Even though I live quite close to Coriander and Hasch End in London, I was more than happy to take the joys of Coriander home with me to savor again in the comfort of my own space!"
