Bengal Quay – A Docklands Delight
What can be better on a freezing winter night, than a good spicy curry to warm you up! So I was only too pleased to dine at Bengal Quay the other night and sample some of the new dishes which are to appear on their dinner menu.
Bengal Quay is located in Docklands but isn’t in the main Canary Wharf area, so you will not stumble across it. Instead it is the other side of the Dock, in South Quay. It is in fact a bit of a hidden gem.
Their menu is a step above the fare you would find in your local Indian restaurant. However, Afghani Chicken Korma was amongst the dishes we sampled last night and I can safely say it was the best Korma I’ve ever tasted. Even my fellow diners who would normally only eat traditional dishes agreed that this was in a different league to the usual korma offerings, which they wouldn’t normally touch with a bargepole!
Food was plentiful and sadly my stomach didn’t have the capacity to do it all justice but I did my very best in order to provide the best review! A sample selection of starters included Scallops Seared with Tamarind and served with a Cashew Nut Chutney, which had a very unusual texture and taste; Tandoori Monkfish which was spiced in such a way that it conjured up memories of my travels to Rajasthan; and a Salmon Sooa which was a piece of Scottish salmon which literally melted in the mouth. The salmon came wrapped in a banana leaf which was held together by the tiniest peg we had ever seen. The presentation was delightful.
Then the main event arrived and dishes included Seabass Fillets Served with Tangy Rice Crispies & Curry Sauce; Diced Venison in Red Wine and Mushroom Curry with Keema Naan Crisps; and Slow Cooked Lamb Shank in Pakistani Nihari Curry with Chilli, Onions & Lemon.
The seabass divided the table. Some were fans but others (me included) were not so sure about the “rice crispies” which had intrigued us from the description on the menu. This was in fact a take on Bombay mix and was served cold which, in my opinion, didn’t do anything to enhance the fish. However, the lamb shank had everyone’s lips smacking! It was cooked just as lamb should be, so it was falling off the bone, and the Pakistani curry certainly packed a punch. But I think we were all in agreement that the Venison dish was the star of the show. For such a lean meat, it had plenty of flavour and was an unusual ingredient to put in a curry but it really worked. I think this was because the red wine and mushroom “curry” was an Anglo/Indian combination of a curry and a gravy. Whatever it was, it was delicious!
By the time we had finished devouring all of this, we were all clutching our stomachs claiming we would never be able to eat again. Then dessert arrived in the form of a chocolate brownie and we all miraculously decided we could try to squeeze a morsel or two down! The brownie was accompanied by a passion fruit mousse (which complimented the brownie much better than cream) and a mango sorbet, which was a very refreshing pallet cleanser.
To drink, I had a couple of glasses of the house white. The wine list does not reveal what this is, other than to say that it’s French. But it was a delight and priced at £12.95 for a bottle, it’s an absolute steal. The non-drinkers amongst us were all rather taken by the mango lassis.
Should you find yourself in the vicinity of Docklands, I would certainly recommend a visit to Bengal Quay. It’s excellent value for money, with some lovely, unusual ingredients and flavours.
Bengal Quay is located at 1-2 Beauforts Court, Admiral Way, E14 9XL