THE seductive heart of Asha’s Manchester has always been its basement Bolli Bar, where you can can almost imagine yourself rubbing shoulders with Bollywood stars such as Aishwarya Rai or Shahrukh Khan over a fragrantly ...
Reviews
Review: Randall & Aubin, Bridge Street
“I WAS wrong about the lobster. It’s not from Devon but from Cornwall… you would still like?” asks our server Maria. Of course and I don’t mind one jot that my Devin crab might have ...
Out of town review: Tom Parker at The White Swan, Fence
VICTORY on last year’s Great British Menu raised Midland French chef Adam Reid’s profile through the roof. His inspired Golden Empire Apple, selected as dessert course for the Westminster banquet climax of the BBC2 cook-off ...
Review: Roost/La Cantina, Heaton Moor
ZUNI on Market Street, San Francisco remains one of my favourite eating places on earth, though I’ve only been there twice in 20 years. The decor may be mock adobe, as befits a former cactus ...
Review: The Bird at Birtle
DON’T you mistrust those desperate road houses plastered with signs saying ‘Great Pub’, ‘Hearty Welcome Guaranteed’, ‘Home-cooked Food Served All Day’, ‘Hand-pulled Ales’, ‘Sky Sports’, ‘Psychotic Landlord’? OK, we made the last one up, but ...
Review: Turtle Bay, Northern Quarter
SUNSETS, beaches, cocktails, music, even on one occasion a small hurricane, are what I remember best of the Caribbean. Never the food. Sure the fruit at breakfast is just off the tree and the barbecue ...
Review: The Lowry spring menu
SPRING has truly sprung in menus across Manchester. You wonder – was there a time before wild garlic was ubiquitous in ever upstart menu? Does the asparagus season get earlier by the year And don’t ...
Review: Iberica’s spring menu
SHOW stealers at a sampling of Iberica’s new spring menu were the veggie dishes. Who would have thought a clutch of baby Chantenay carrots tempura-battered (£5) could prove so beguiling in the company of glass ...
Review: El Gato Negro’s spring menu
A HALF dozen glistening shells on ice, cradling the fleshiest of oysters, topped with pickled cucumber, yuzu juice and ‘green caviar’ (tobiko fish roe infused with wasabi to give colour and spice). The culinary composition ...
Review: Tattu new spring menu
TATTU co-owner Adam Jones tells me, as I bump into him on the way out, that for the first time in its two years of existence he’s completely happy with the menu. Bullshit? Well, no. ...