THE EASTERN EYE

BY CAMILLA DOODSON ( Bath and West Country Life )

Many will remember the popular Eastern Eye Restaurant in Argyle Street with its high quality food and excellent reputation. The Choudhury family has now relocated to new premises in Quiet Street and the new Mahal of Indian cuisine has opened to the delight of its loyal clientele. Few will be prepared for the unprecedented expansion, and the relatively small entrance gives very little away. Walking into the restaurant for the first time is like entering another world. Magnificent, Georgian architecture fuses with a slice of colonial India. The sweet smell of curry lingers in the air and gentle music laps around the pillars and tapestries. The room has lain dormant for a number of years, and it is remarkable that it was not snapped up long ago by the Tourist Board as its grandeur has already proved a great hit with tourists.

The two huge windows at either end of the room and the circular windows in the ceiling create an immense feeling of space. The sheer size of the room means that tables are not packed too close together, which makes a pleasant change! The central bar separates the smoking and non-smoking areas and is as well stocked as any self-respecting public house, boasting Indian beer and an extensive wine list. The menu itself has remained unchanged and, more significantly, so have the prices. The choice is so vast that you could eat here every day for months without ever having the same dish twice. The dishes vary from deliciously simple vegetarian meals to fuller flavoured meat and fish specialities which encompass literally dozens of ingredients. The cuisine is influenced by the diverse cultures of India, which are in turn inspired and shaped by region, race, religion, history and climate. The secret of Indian cooking is often attributed to the subtle blend of spices. The combination of sweet and sour, butter and pungent are all precisely measured to complement the main ingredient. The resulting blend could never be achieved by curry powder. The head chef at The Eastern Eye has been perfecting his art for over 25 years now and is undeniably a master of this ancient craft. All spices are freshly ground daily and dishes can be tailor-made to suit individual tastes - from eye-watering Jalafrajy for the curry die-hards to the slightly tamer and creamier Korma. A selection of pickles and chutneys-hot, sour and sweet accompany each meal to stimulate the appetite and aid digestion. There is also a wide choice of unleavened breads, which are freshly baked on the premises and are absolutely delicious.

Tandoori is a particular speciality of The Eastern Eye. A Tandoor is an oven made from Indian clay, used to cook breads as well as fish and meats that have been marinated in yoghurt and herbs. The smouldering charcoal used as fuel seals in the flavours as well as adding its own distinctive flavour. Tandoori dishes range from the well known Tikkas to the lesser known but equally tasty Hussainu Kebabs.

Mr Choudhurry's family has been in business for many years, having set up on Argyle Street in 1984. Eighteeen family members across the generations work in the restaurant, contributing to a unique feeling of intimacy. The new Eastern Eye has been established for several months and its reputation is growing rapidly, attracting new visitors as well as the army of devoted regulars. The Eastern Eye is open daily and serves lunch from 12noon to 2.30pm and dinner from 6.00pm until 11pm.

The Eastern Eye © All rights reserved.
EMAIL: info@easterneye.com

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