Swagat (Richmond Upon Thames)

• Aloo tikki chat was attractively presented
• A spicy potato cake with chickpeas and yoghurt with tamarind chutney
• The spicing was nicely controlled
• Murgh malai was also pleasant
• Tandoori prawns were carefully cooked
• Marinated and with good texture (14/20)
• Naan bread was quite supple (13/20)
• Service was a lot slicker than I was expecting in a local restaurant
• A starter of deep fried prawns had good batter and was nicely spiced (14/20)
• Methi chicken was good as before (14/20)
• Though the prawns in this case were cooked a fraction long (13/20)
• I was particularly impressed with black dhal
• I noticed that nothing on the menu was very hot (spicy)
• Instead they focused on infusing their food with authentic Indian herbs and spices
• We ordered 2 vegetable dishes (one was a sweetcorn curry and the other an aubergine dish can't quite remember the names of them)
• The vegetables were cooked just right and the meats were tender and juicy
• Ve heard good things about it and knew the food should be similar as Chef Krishnapal Negi was formerly head chef at Tangawizi
• All three restaurants are recommended by Michelin and have won much praise
• Swagat means welcome the name is well suited to this restaurant
• Cold weather n hot food is the best combination

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