Well, New Dilli was pretty similar to the old Dilli. It’s moved a couple of hundred yards – into the building previously occupied by our once favourite Italian, Farina, and before that by Michelin starred Juniper. We actually hadn’t planned on eating Indian and had gone to Altrincham to try a newish Middle Eastern place. That was closed that evening, so we decided to pop round the corner to the favourite Italian – only to find it had shut up shop. So, Indian it was then.
We liked the way they’d done up the room – nicely decorated and furnished – an improvement on the old place which was a bit “high street curry house”, if you know what I mean. It was, however, very quiet – the only other customers were leaving a few minutes after we arrived. As for the food, it’s a straight lift from the old place - didn’t look as though they’ve even had the menus reprinted.
Google tells me that “achari” means pickle in one of the Indian languages and chunks of chicken breast had been marinated overnight in a pickling spice mix. It gave the meat a very savoury coating which was then baked on in the tandoor. Some good skill in the kitchen here to achieve that charring and still keep the flesh moist. A little salad and quite poky chutney set it off.
The other starter was samosa chaat. Crisp pastry, chickpeas, potato, sour from tamarind, a hefty chilli kick and a balancing softness from yoghurt. Perhaps a little wetter than you might have wanted but otherwise pretty much hitting the mark (and they do give you a spoon).
For main, aloo gobi was a well made version of the Punjabi classic and there’s little more to be said about it. Gosht banjara was a new one for us – tender lamb in a well balanced sauce that, for my taste, could have used some more chilli. Not too much more as it would have masked the masala – I particularly liked the shreds of ginger. Worth mentioning that portions were very generous . Rice was fine; tandoori roti were nice and crisp, just as you hope they would be.