Spice Island
9 Market Place
Barnard Castle
DL12 8NF
01833 630575
Open seven days: 5.30pm to 11pm
It’s after 8pm in Barnard Castle and we’d been driving for nearly two hours heading for Hartlepool from Blackpool after a day of meetings.
We were hungry and frustration was creeping in after one pub said they stopped serving food at 2pm and another was also closed for meals.
Sadly, there is too much of that in Britain, but that’s another story. Thankfully, and out of desperation, I asked the second publican if anybody sold food in the town at that time of night.
“There’s a very good Indian three doors down,” he said. We thanked him and headed for it as hunger pangs were increasing rapidly.
The Spice Island came into view. First impressions were encouraging. The modern decor indicated that care and attention to detail was important to the owners.
The question was, would that extend to the food? The fully air conditioned restaurant claimed to serve “exquisite” Indian cuisine.
The extensive menu didn’t disappoint neither did the service, slick and efficient without being overbearing.
Dishes can vary so much between Indian restaurants so my business colleague Elaine and I decided to ask the waiter for his suggestions.
We both wanted something mild but packed with flavour so he had a wide selection to pick from.
Elaine was looking for a chicken dish and our waiter suggested hariali, lean chicken marinated and barbecued over the tandoor, cooked with fresh garlic, ginger, chilli, cream and spinach. The mild dish was served with pilau rice.
I prefer lamb so he came up with devdasi, braised, golden brown, tender lamb in onion, garlic, ginger and un-ground garam massala also served with pilau rice.
Elaine’s dish looked superb with the greenness of the spinach contrasting beautifully with the creamy, yellow sauce. What’s more it tasted wonderful. All the flavours came through and the mixture was superb.
My lamb was visually eye-catching and it was packed with flavour. Once again, all the elements could be defined – including the bay leaves - and the overall affect was stunning.
Portions were just right and the accompanying pilau rice came in a pyramid which was aesthetically pleasing.
Around 90 per cent of the dishes on the menu are Balgladeshi-based and chef Rafique Uddin deserves credit.
The well-established, family run restaurant was busy even on a balmy Thursday night. They deserve the custom.
There are also other branches nearby. If I’m ever back that way then I’ll pop in. Both Elaine and I thoroughly enjoyed the experience.
