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Koloshi Fine Dining Indian Restaurant & Bar

The first piece of real advice I have  to give you is to say “yes please”  when you are asked if you’d like  Papadoms. Yes. Yes you would.  Several plain, thin papadoms, and  one with more bite, thickness, and  coriander seeds, they come with four different condiment elements: the  chutney and raita you might expect
Seafood might not be associated  with “Indian food” by the average  British diner. This is erroneous! If  you’re ever given the chance to eat a curried swordfish, you should take  it. But that’s beside the point here:  the point is that both my dining  partner and I decided to order  seafood appetisers. Here’s the rule:  if a restaurant is supposed to be  that good, you should let it cook you scallops. So I did. “SHAN E KALVE: Pan- fried scallops with fresh garlic, green chilli, house blend seafood spices and  tamarind sauce.” Four scallops. They came skewered, two per stick, each  wrapped in a shaved sliver of courgette. The courgette lent them a slight  wistful bitterness, which was good. Wistfulness is yearning, and yearning is  hunger. Apt, for an appetiser. Quite remarkably, the feet were all left on, and they were tender, and rather  tasty. They reminded me of roe. There we are, then. Koloshi really is that  good. 
A cute little extra is  the way the sauce is  arranged. Perhaps  this is all projection,  but it looks like bacon, and bacon goes  extremely well with  scallops.
(excellent, both of them), a dry onion relish that my dining partner  particularly enjoyed, and! I’ve left the best for last. A beetroot something, half way to a halwa, with cardamom, chilli, and…? “Various other things”, was  what I got when I asked. Well, guard the secret, I suppose, because gosh, that  was delicious! As you can see. We polished it off, and I’d have had more.
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Restaurants Cheltenham glos.info Website glos.info Website
KOLOSHI 
The first piece of real advice I have to give you is to say “yes please” when you  are asked if you’d like Papadoms. Yes. Yes you would. Several plain, thin  papadoms, and one with more bite, thickness, and coriander seeds, they come  with four different condiment elements: the chutney and raita you might expect (excellent, both of them), a dry onion relish  that my dining partner particularly enjoyed, and! I’ve left the best for last. A beetroot  something, half way to a halwa, with  cardamom, chilli, and…? “Various other  things”, was what I got when I asked. Well,  guard the secret, I suppose, because gosh,  that was delicious! As you can see. We  polished it off, and I’d have had more.  Seafood might not be associated with “Indian food” by the average British  diner. This is erroneous! If you’re ever given the chance to eat a curried  swordfish, you should take it. But that’s beside the point here: the point is that  both my dining partner and I decided to order seafood appetisers. Here’s the  rule: if a restaurant is supposed to be that good, you should let it cook you  scallops. So I did. “SHAN E KALVE:  Pan-fried scallops with fresh garlic,  green chilli, house blend seafood spices  and tamarind sauce.” Four scallops.  They came skewered, two per stick, each  wrapped in a shaved sliver of courgette.  The courgette lent them a slight wistful  bitterness, which was good. Wistfulness  is yearning, and yearning is hunger. Apt, for an appetiser.  Quite remarkably, the feet were all left on, and they were tender, and rather  tasty. They reminded me of roe. There we are, then. Koloshi really is that good.  A cute little extra is the way the sauce  is arranged. Perhaps this is all  projection, but it looks like bacon,  and bacon goes extremely well with  scallops. 
next next previous previous
©  glos.info   2014, 2015