{"id":3015,"date":"2013-08-15T09:53:35","date_gmt":"2013-08-15T14:53:35","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=3015"},"modified":"2013-08-15T09:54:26","modified_gmt":"2013-08-15T14:54:26","slug":"trishna-michelin-starred-indian-food-in-london-england","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/reviews\/trishna-michelin-starred-indian-food-in-london-england\/","title":{"rendered":"Trishna – Michelin Starred Indian Food in London, England"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n

I\u2019m in London and while talking with a potential customer receive an invite to dinner at 6:30pm.\u00a0 I love Indian food and the meeting notice has Trishna<\/a> in the title.\u00a0 After a quick search on Google I find that Trishna is\u00a0an Indian restaurant\u00a0that\u00a0sits in the heart of London\u2019s Marylebone Village (England) and earned a Michelin Star<\/a> for it\u2019s food!<\/p>\n

Intrigue sets in as I haven\u2019t been to any Michelin Starred Indian restaurants and Indian food happens to be one of my favorite cuisines.\u00a0 It is\u00a0supposed to be\u00a0full of flavor with spices such as cardamom, clove, cinnamon, mustard seed, turmeric, and more.\u00a0 One thing you cannot call Indian food is one-note.\u00a0 One-note food by the way means food that is one-dimensional in flavor.\u00a0 Given the variety of flavors present in Indian food, this just isn\u2019t possible unless the chef doesn\u2019t know what they are doing.\u00a0 I accept the notice and make a mental note to leave enough calories in my daily budget to eat well tonight!<\/p>\n

The company scavenger hunt I\u2019m on runs long and we bump our reservation to 8pm, but no worries, Trishna makes the adjustment.\u00a0 After a quick Google of the address our group heads to the Tube<\/a> for 30 minutes of train time.<\/p>\n

Trishna is smaller on the front than I anticipated, with a narrow front seating area, but it extends quite far indoors and has a basement area as well.\u00a0 The menu is quite simple, especially for an Indian restaurant, and its clear their food is not traditional Indian fare.\u00a0 Nowhere can I find the typical Chicken Tikka Masala, Lamb Vindaloo, or Biryani dishes.\u00a0 I\u2019m excited by this as it\u2019s a fresh change of pace to see original dishes!\u00a0 We order several appetizers for the table and soon are greeted by some very savory dishes.<\/p>\n

\"KOLIWADA<\/a>

KOLIWADA SHRIMP [carom seed, ginger, garlic, sweet red chili chutney]<\/p><\/div>The Koliwada Shrimp appetizer has half a dozen pieces of deep-fried bright red shrimp (from the spices) and is actually quite mild. It\u2019s fried well but is a bit bland. The spicy sauce accompanying the shrimp is spicy though and adds some well needed flavor to the dish. The shrimp, along with the crab, are my two least favorite dishes but everything else makes up for them!<\/p>\n

\"POTATO<\/a>

POTATO CHAT [masala chickpeas, papri, tamarind, sweet yoghurt, sev]<\/p><\/div>The Potato Chat reminds me of a diced potato au gratin, but with Indian spices, and isn\u2019t too heavy. I like the chickpeas mixed in and the yogurt helps keep the spices at a level acceptable to the dish.<\/p>\n

\"LAMB<\/a>

LAMB CHOP [kashmiri chilli, ginger, mustard mooli]<\/p><\/div>My favorite dish of the evening shows up next and it\u2019s the Lamb Chop. Luckily we ordered three of them, as you literally only get one lamp chop per order. The lamb is perfectly cooked, very juicy, and each chop is covered completely in rich spices of chili, ginger, turmeric, and other delicious spices known in Indian food. Any kind of chop is easy to overcook and Trishna does a great job of not making the mistake. In no time the group consumes the lamb, wishing for more.<\/p>\n

\"SOUTH<\/a>

SOUTH INDIAN COAST LAMB CURRY [curry leaf, coastal spices, coconut]<\/p><\/div>I personally ordered the Lamb Curry and the tender chunks of lamb are swimming in a rich sauce of curry spices with hints of coconut. It pairs well with the lightly-spiced rice provided and is gone from my plate in minutes. I wish I had my own bowl of it!<\/p>\n

\"DORSET<\/a>

DORSET BROWN CRAB [butter, pepper, garlic]<\/p><\/div>The brown crab is a curry dish of pulled small bits of crab-claw meat and has a lot of butter. I\u2019m not fond of the dish as it\u2019s too rich and the crab meat is buried in the butter, garlic and pepper. It just doesn\u2019t work well and at 22 pounds<\/a>, it\u2019s way too expensive for the result.<\/p>\n

\"DUCK<\/a>

DUCK KEEMA NAAN [green chilli, coriander, cucumber & black pepper raita]<\/p><\/div>I love a good Naan (Indian bread) and the Duck Stuffed Naan is really good. The duck is tender and full of flavor with the green chili holding it\u2019s\u00a0own against the duck\u00a0and the bread is nicely sliced in four pieces, ready for distribution among diners.<\/p>\n

\"TANDOORI<\/a>

TANDOORI BABY CHICKEN [chicken leg chat, coriander chutney]<\/p><\/div>The Tandoori Baby Chicken reminds me a lot of the smoked chicken I make at home and is a very tender piece of boneless thigh meat.\u00a0 It\u2019s covered in coriander and served alongside a chutney which cools heat well.\u00a0 My only complaint is that the coriander is ground a little coarse and adds an off-putting texture to the chicken.\u00a0 The flavor is spot on though.\u00a0 There is a bowl of Okra on the table, and I try it, but it\u2019s over-fried and I really don\u2019t care for the flavor.\u00a0 It tastes okay, but is not something I would order again.<\/p>\n

Overall I really enjoy my meal and appreciate the chance to dine at Trishna as it\u2019s been a highlight of my trip to London.\u00a0\u00a0I would go there again if given the chance.<\/p>\n

\"Trishna<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Todd Barron @ FoodieCuisine.com I\u2019m in London and while talking with a potential customer receive an invite to dinner at 6:30pm.\u00a0 I love Indian food and the meeting notice has Trishna in the title.\u00a0 After a quick search on Google I find that Trishna is\u00a0an Indian restaurant\u00a0that\u00a0sits in the heart of London\u2019s Marylebone Village […]<\/p>\n","protected":false},"author":1,"featured_media":3010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[332,205],"tags":[740,741,72,411,739],"class_list":["post-3015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-cuisine","category-reviews","tag-london","tag-michelin","tag-restaurant","tag-star","tag-trishna"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2013\/08\/Trishna_LambCurry.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/3015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3015"}],"version-history":[{"count":5,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/3015\/revisions"}],"predecessor-version":[{"id":3020,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/3015\/revisions\/3020"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media\/3010"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3015"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}