Tom finds Guglee very appealing
Excellent impromptu dinner at Guglee the other night. I’d thought I was in need of booze-absorbing pizza but went with the majority and soon got into the swing of things. I like the design of Guglee and its airy, bright feel – a lively, happy place to eat.
First, wine. I’ve babbled on about the remarkable Indian Shiraz previously, and again I wished I possessed the palate to identify the tongue-teasing nuances. My advanced tasting notes are thus: fruit…with some spice, or something. Interestingly, the vineyard is based in Sula, which is in or around owners Sachin and Nikhil’s home town.
As for grub, I was quickly tempted by the prawn kadai. I like curry dishes described as being cooked with peppers, onions and tomatoes, and am particularly keen on bell peppers with prawns, and especially that little twist of flavour that the green ones give out. I like the chunky textures in a dish of this type, and always prefer a Rogan Josh when the tomatoes, onions and things are not cut too finely.
This kadai was faultless; lots of it, with magnificent prawns (huge, fresh and fleshy – possibly the best I’ve eaten this year) and, as usual in Guglee, tremendous intensity of flavours with just the right heat. A side of ‘veggie veggie 5’ arrived; I’m not sure why it has ‘veggie’ twice in its name (if more than once, why not five times?), but I rather like that and might use it as a song title, though it sounds a bit reggae which I’m not a natural at. Anyway, this little veg dish would go well with anything. Rather like Tiffin Tin’s delicious veg curry (which I order as a side), it has its own character and flavour – it’s no token-gesture side dish and is a superb accompaniment.
Not much more to add. Guglee is slick and professional, with real drive and passion behind it. For the many of us who love Indian food, it’s always reassuring to know there are reliably brilliant options just down the road.
All in all, a corkingly good meal – and whilst that might be a word I’ve made up, when you consider how well the wine goes with the food, it seems apt, does it not?