Will writes...

Golden Curry, Southsea (April 2007)

To step in is to step back in time.  I vouch the PLACE hasn’t changed since 1979.  Lime green wallpaper, mahogany brown chairs, table lamps, paper napkins, heavy-duty stainless steel cutlery to eat with.  SERVICE by old hands polite and functional, prepared to make recommendations.  PRICES are lower than nowadays too.  Specials with rice circa £7-8. Began by ordering very crisp Poppadoms for 3.  With me, Rich, trainee PE teacher, part time DJ, Aaron, a courier with the travel bug.  He tells me best curry he’s ever had from a box somewhere in Birmingham.  Indeed the Golden Curry almost of same vintage as pioneering Birmingham Balti Houses.  Calls itself a Tandoori restaurant but FOOD cooked with similar principles. For example the meat (lamb or beef), chicken is taken off bone, after being simmered in own juices, and put in your curry.  Main course, Korai Gosht, just so.  Cuts of lean Lamb in a rich medium sauce, fresh with coriander, slivers of green pepper, stewed toms bursting with juicy flavour.  Chana Sag, filling and fibrous, more green pepper and tomato. Started with 2 Shami kebabs, mince burgers, no gristle, hints of ginger, coriander, lemon.  1 well seasoned t’other a tad dry, scorched round the edges.  In SUMMARY, traditional house serving formula curry, big flavours from prime ingredients.  Good stuff except nowadays with foodies at large this is becoming the standard.