With a new addition to the kitchens at Chislehurst’s Bengal Lancer, I decided it would be the perfect time to check out the cuisine at this popular eatery.
Most evenings the Indian restaurant is buzzing with diners after building up an excellent reputation spanning more than 20 years.
However, to ensure the menu continues to carry fresh ideas, the Chislehurst eatery has recently introduced a new chef to the team, PK Mahanty, who can boast top rated culinary skills after working at five star hotels in India.
The tasteful décor and subdued lighting lends the interior a touch of elegance and at weekends their resident pianist adds to the ambience.
We began our meal with light starters from the Tandor clay oven – aamchoori jheenga prawns and adari lamb chop laziz. Both were served with a Green Chilli sauce, which added an extra punch of flavour, along with a perfectly dressed salad.
To follow we chose Tandoori sea bass and hyderabadi raan gosht. The Sea Bass, an ideal summer dish, was also from the Tandor oven and was only lightly spiced so the flavours did not overpower the delicate fish.
I had never tried hyderabadi raan gosht before but the dish of leg of lamb marinated in red wine, herbs and spices will certainly be something I will be ordering again. Perfectly flavoured, the meat slid off the bone and melted in the mouth. Delicious.
Bengal Lancer, 15 Royal Parade, Chislehurst, BR7 6NR
020 8467 7088
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