Shalimar Indian Restaurant

by Craig Evans
(London)

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As a Londoner by birth I got hooked on Indian food early on. As my craving for Indian food soon proved to be insuperable during my three-month stint in Budapest I went to see the curry houses Budapest had to offer. The result is as follows:

The upmarket Salaam Bombay with its sleek interior lagged behind my expectations with its unadventurous flavours (I found both the tandooris and the curries were bland to my taste).

The Indigo didn't have the necessary bite either, but was certainly better than the Salaam Bombay. It had an ample variety of fish dishes, though, two of which turned out to be rather good.

Still unhappy with the crop, next time I headed for the Shalimar hidden in a downtown cellar. Well, it was not the dated furniture that impressed me; it was the perfect seasoning of the hariyali tikka, a flavour I had been looking for since my visit to India. Murg lababdar proved to be as great a choice and made the restaurant fit for its laurels.
The waiter was attentive and offered help with the selection of dishes, but he soon realized I was in the know.