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REVIEW


small but powerful wild Bangladeshi Naga chilli features more than once on the menu. Shahin says a dish humorously


named


Scary Chicken had to be toned down as it proved a bit too hot for customers to handle. The new version is much tastier, with a heat more akin to a vindaloo. Shahin


had the


Unu Miah and Mothiur Rahman Shahin


inspiration to the repertoire of traditional Bengali fish recipes at the restaurant. As river dwelling folk, Bangladeshis are known for their love of fish. They are however, far less finicky than European counterparts about bones. “For me the more bones there are the tastier the fish,” Shahin comments. Unfortunately, the average British diner is not so easily persuaded, therefore fish dishes at Chutney can be devoured safe in the knowledge that all bones have been removed. The Bhaja starter is a frequent choice, lightly spiced fillets, garnished with fried onions. Various options of prawn and King prawn dishes include Chingri Sizzler, and Machli Jalfrezi and Bhuna add to the popular seafood selection. Other Bangladeshi dishes have been adapted to suit customer tastes: “If you go to the original Karai and Jalfrezi they are more dry than saucy but in the UK the customer prefers more sauce,” explains Shahin. “The more dry the karai, the more flavour there is.” Recently he introduced a special Bangladeshi theme on Monday nights when the chef prepares authentic dishes with vegetables or meat cooked on the bone which went down well with customers. “I strongly believe that when you pay for something then it has to be right,” says Shahin. “When diners come to a restaurant for a meal they should know the processes involved in preparation and cooking. If a particular dish doesn’t come straight away, some people complain so we have to explain that we don’t work that way. Many restaurants cook long in advance and


simply heat up the food. Here, our chef comes in at 2-2.30pm and prepares everything fresh but only part cooks - that only happens when the order is taken - so all our meals are fresh to order.” Our starters were Chicken Klijee: a rare encounter of spicy chicken liver with caramelised onion and chilli served in a puffed puri, and a Fish Bhaja which was both crisp and melting at the same time. A main course of Makhoni Chicken off the bone was creamy with overtones of coconut. The Karai Vegetable Paneer concocted especially for my veg loving companion was crisp rather than soggy; eggplant, red peppers, a small amount of potato were rich and full flavour with an interesting aftertaste on biting into the seeds. The paneer was individually fried with a nutty flavour while a colourful Kulcha Nan spattered with onions, peppers, garlic and coriander was so attractive it had to be photographed. Sheer indulgence came with the Ghee rice, fried with Indian butter, almond flakes and sultanas adding a sweetness. Run by a dedicated and professional team, Chutney is currently being singled out for praise; it recently won an award in the Curry House of the Year competition and has received favourable reviews in the local newspapers. No wonder - Bengali food is good!


Chutney 199 White Lane, Sheffield S12 3GG Phone:0114 264 7400


In photo (l-r) Cllr Talib Hussain, former Lord Mayor of Sheffield, chef Abdul Kadir, Yasmin Saddiq, former Lady Mayoress and Mothiur Rahman Shahin of Chutney Restaurant at the Curry Life Culinary Workshop in Sheffield 2015.


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