Chakra (Notting Hill)

• The overall experience for me and my partner was up there with Benares but without the pretentious setting and price tags
• Particularly impressed with the fact that there was none of those problems one would expect from a new restaurant
• Always a good sign when it is well run and managed by a capable team
• All professional and chef was much aware about the flavors to merge in all dishes
• Eventually folded and is now the home of Medlar
• The owner and executive chef of Vama was Andy Varma
• The ground floor dining room is smartly decorated
• Unnecessary muzak was played at too high a volume
• Popadoms here were unusually good
• A little nibble of potato patty with chutney was rather soggier than it might have been (12/20)
• The first proper course was masala murgh
• Though the token salad with it had lettuce that was distinctly brown at the edges (13/20)
• Tilapia was cooked with garlic and carom seeds
• The prawns were tender and of reasonable quality (13/20)
• A main course of tandoori duck involved smoked Gressingham duck that was pressed and tenderised with papaya then marinated before being cooked in the tandoor
• Bhindi (okra) is often a good test of an Indian restaurant
• Better was a black dhal with plenty of smoky flavour and still some texture from the lentils (14/20)
• Plain rice was extortionately priced at £
• Not enough apple and was served with custard and a flavourless ice cream than I presume was intended to be vanilla
• Whilst there is an expected absence of beef on the menu
• The off white colour scheme is one most restaurateurs would run a mile from
• Particularly for a cuisine with staining powers that would render even the most concentrated dose of Vanish as redundant
• All tables were presented with small bites of delicately spiced red kidney bean kebab with good texture
• Crisp poppadoms scattered with cumin seeds
• Buttons stuffed with cool paneer and potato
• Smoked Gressingham duck breast rolled in spices the meat relaxed by the tenderising qualities found in papaya was quite spectacular
• A texture and richness in iron similar to chicken liver (which I adore) smooth and gamey and with little bits of char that caught the heat
• The accompanying salad was entirely superfluous
• Yoghurt and garam masala marinade with presence of cardamom
• We call them the second best lamb chops in London
• Garlic and ginger were as pleasing between the teeth as they were on the taste buds (£
• Someone needs to package these and sell them with cold beer I can think of few better things to snack on (£
• 8.50) was a delight with butter paratha (£
• A bowl of tandoori roasted and pureed aubergine cooked down with ginger and onions (£
• The food here was more than pleasing
• My one gripe is the price point
• It seems this is the case for those who are locals
• On arrival at 1pm on Sunday there was one couple seated
• I suppose business is all about knowing your market and something is only worth what others are willing to pay for it
• Chakra at Notting Hill a fine dining Indian restaurant with pristine white interiors &ndash
• Was where Fiona and me were invited for lunch a few days ago
• It was a lovely bright afternoon and the light was just right for food photography
• So Fiona and me with our cameras on the ready started off our gastronomic adventure with these colourful and refreshing cocktails served with complimentary mini poppadoms and delicious chutney
• Mini red kidney bean kebabs served with a coriander and mint chutney and saffron flavoured yoghurt &ndash
• Andy then moved to London to work with his brother Arjun Varma
• Its not like the traditional version which has a heavy peppery taste set off by a cooling mint coriander chutney but this was nicely done
• D rather have experimented with say the Murghabi Kebab because it uses the traditional meat tenderiser papaya which I use for mutton
• What is most attractive is the promise of robust spices on the duck
• Cor and the ambiance was so comfortable
• The staff members were so attentive and helping
• We ordered mutton Kebab and it was really juicy and tasty
• Sometimes a change of scenery is needed to get everyone excited
• The location was closer to Notting Hill than High Street Kensington
• I walked from Kensington High Street through those residential streets with houses that I dream about owning
• The sort that start with a six figure price tag for a one bedroom flat
• S a lovely part of London and perfectly suited to the elegant Indian food that Chakra is so good at
• The new venue is perfectly pristine with its Farrow and Ball paint scheme
• The staff told me that there is further development and refurbishment work in the pipeline which will increase the number of covers
• Outdoor seating is available for warm days
• The menu at Chakra is pretty extensive
• Once settled in we started with two delicious cocktails
• The restaurant was empty but it quickly filled
• The menu had good selections but what I generally don't like are the dishes broken down and not really explain the dish
• My one fault is that the starters and desserts were really inventive and outstandingly presented
• Very tasty were just a bit unimaginative compared to the others
• Couldn't really fault the flavours though and the wine menu was quite extensive and good value
• Eating at the last restaurant in my link was a bit like being roasted slowly over hot coals while being basted with burning oil
• The company I worked for was in an industry as far from glamorous as you could get yet we shared a building with a rather chic interiors brand and a carpark with a well known record company
• It refers to seven tantric energy centers in the human body which happen to coincide directly with our seven main nerve ganglia
• The throat chakra is responsible for speech and communication
• The third eye chakra is linked to intuition
• Chicken biryani was like boiled rice mixed with chicken
• The paneer dish I ordered was a little oily though it tasted good
• Noticeable cleaning is maintained
• Only the problem is with pricing

Read More