Tom’s tongue is tasered at Guglee
Guglee was bang on form the other night when I needed some late-night sustenance after working long hours and not having had even a droplet of wine for several days (do not adjust your sets)..
Prawn kadai was again a top dish, but the one to note from this visit was the Coastal Goa Fish Curry; described as “a popular, mildly-spiced fish curry cooked with kokum, fresh coconut and chef’s secret herbs”. A tantalising bowl of goodness; I thought the spicing had plenty of heat to it, and the flavours were typical of Guglee – fulsome, layered and balanced. Not sure if my wine-battered palate is showing signs of wear and tear, but I was convinced there were peanuts in the sauce; apparently not, though plenty of coconut.
We were grateful to be given a taster of a second Indian Shiraz from the same Sula Vineyards as the usual one; this isn’t on the menu yet but proved another excellent and intriguing wine.
Guglee remains reliably good, consistently popular, and always with a cheerful, vibrant atmosphere. In fact, bring on the rain and snow so I have even more excuse to be hit for six by such fiery, tongue-tasering food.