Ajwan

The word curry has begun to mean rich, spicy and often, difficult to describe food. To the discerning curry lover though, there are a myriad of subtleties involved. While curry means food from the Indian subcontinent, the differentiators are the specific land of origin and the distinctly different spices used. It is here, in Banglatown, near East End London, with its large population from India, Pakistan and Bangladesh and a plethora of restaurants, that Ajwan, known for its authentic Bangladeshi cuisine holds up its head proudly.

Kakra aloo kebab, the melt in the mouth preparation of minced crab meat in mashed potatoes, seasoned with spices, rolled in cashew nut and deep fried is a definite winner. Another interesting option is the grilled pieces of king size prawns cooked with capsicum, onions and fresh green chillies, called golda chingri morrisha.

Diners receive a very warm welcome in this warm, comfortable restaurant with soft music playing in the background. The friendly and efficient service and the flavours of the delicacies help one unwind and enjoy a delicious meal. Of course, one can also move step closer to becoming an expert on curry.