Take­away op­tions give a Real good In­dian meal

Friendly In­dian and Ben­gali res­tau­rant is fast gain­ing a strong culi­nary rep­u­ta­tion

Aldershot News & Mail - - THE FIRST WORLD WAR -

PAS­SION­ATE about au­then­tic cook­ing, Real In­dian is a friendly In­dian take­away in the heart of Yate­ley.

Hav­ing built up a good rep­u­ta­tion, the fam­ily-run busi­ness places a great deal of em­pha­sis on de­liv­er­ing the high­est stan­dard of food and ser­vice to ev­ery cus­tomer.

Spe­cial­is­ing in In­dian and Bangladeshi food, the two chefs, Mus­fique and Iqbal Ahmed, have more than 25 years of ex­pe­ri­ence be­tween them.

Cour­te­ous and wel­com­ing, much ef­fort is di­rected at the cus­tomer’s in­di­vid­ual need, for in­stance by adapt­ing dishes for al­lergy suf­fer­ers.

Real In­dian, in Rose­bank Pa­rade, just off Read­ing Road, uses the finest spices and fresh­est herbs to cre­ate its var­ied dishes.

The menu is packed with a wide range of tempt­ing starters, mains and set deals, in­clud­ing veg­e­tar­ian op­tions.

Iqbal, who is also the man­ager of Real In­dian, said: “We have been run­ning the shop for four years, but it is the past two years where we have be­come well es­tab­lished.

“It took some time to get known, but we soon started to see lots of reg­u­lar cus­tomers fol­low­ing a leaflet drop in the area.

“The last cou­ple of years we have been re­ally busy.

“We are a small team and we try and keep our cook­ing as au­then­tic as pos­si­ble.”

Mr Ahmed said mild, medium, hot and ex­tra hot dishes were on of­fer to cater for all taste buds, but his favourite item on the menu was the tan­ta­lis­ing hot naga meal.

Naga morich is a chilli pep­per that grows in Bangladesh and north eastern In­dia. The pop­u­lar Ben­gali dish is cooked in a spe­cial aro­matic naga chilli sauce.

Cus­tomers can chose chicken, lamb, king prawn, tan­doori lamb chops or veg­e­tar­ian naga.

“For two years, I had one cus­tomer who would only choose chicken madras,” Mr Ahmed said.

“So one day I sug­gested he try some­thing dif­fer­ent and if he did not like it I would give him the madras on the house next time.

“Since try­ing chicken naga, he now loves it and only or­ders that.”

Pre­sented in handy re-us­able con­tain­ers, Real In­dian has re­cently launched eight new starter items.

Join­ing an ap­pe­tiz­ing list of onion bhaji, samosa, chicken chat and king prawn puri, comes the new chom chom dish, wrapped in a pan­cake and pre­pared with cheese, cashew nuts, sesame seeds and co­rian­der.

Also new to the first course se­lec­tion is murgh naza­kat, suc­cu­lent skew­ered chicken del­i­cately flavoured with gar­lic and nut­meg.

Served in a rich and tasty sauce, baltis are just one of the types of main cour­ses avail­able. The Kash­miri curry orig­i­nated cen­turies ago in the area known as Baltistan, now north Pak­istan.

Balti cook­ing also owed as much to China where it re­sem­bles the spicy cook­ing of Azezhuan and Ti­bet.

For cus­tomers who pre­fer a drier main, tan­doori, mar­i­nated in spices and grilled on char­coal in a clay oven, is a good choice.

Biryani dishes con­sist of stir-fried basmati rice, slightly spiced and cooked with chicken, lamb, prawn or vegeta­bles. Per­sian dishes are a blend of unique spices with a sub­tle hot, sweet and sour taste. A num­ber of chef spe­cials are on the ex­ten­sive menu, with de­scrip­tions un­der­neath each item to help new cus­tomers pick the per­fect meal.

For vege­tar­i­ans, there is a wide range of choices in­clud­ing ko­rma, palex, jal­frezi, dansak and bhuna, plus side dishes such as saag pa­neer, mush­room bhaji and chana masala. Lemon and co­conut rice, is a re­fresh­ing change to pi­lau or egg fried rice, and a dessert menu of ice creams and fruits pro­vides a sat­is­fy­ing end to any Real In­dian meal.

PIC­TURES: STEVE PORTER AN144588

Man­ager Iqbal Ah­mad in the kitchen at Real In­dian, in Rose­bank Pa­rade, Read­ing Road, Yate­ley.

Real In­dian is hop­ing to win the News & Mail’s Best Bites com­pe­ti­tion.

One of the mouth-wa­ter­ing take­away dishes avail­able at Real In­dian.

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