Heard of Tikka and Tadka? The new, independent Bengali kitchen based in Wantage, which was opened by Roshni Ray last year having given up her job in the NHS to follow her dreams.
Starting with pop ups and events, Tikka and Tadka now boasts its own fresh, weekly curry box delivery, and we were first in line to try it out.
Delivered to our door on a Thursday night, even though the menu was included, we were still largely unsure of what they were – the majority largely unknown. Yes we’d heard of butter chicken, but rajma masala, malai kofta, gobi mutter and shahi dum aloo? Us neither.
And considering it cost £40 for two, is delivered to you door, and provided enough food for four, we were more than happy. (You can win a TIKKA AND TADKA curry box voucher for two worth £40 in the OXINABOXMAS CHRISTMAS GIVEAWAY tomorrow (Dec 7) OXINABOXMAS CHRISTMAS GIVEAWAY – Win prizes every day from Dec 1-31 with nights away, meals out, vouchers, theatre tickets, treatments and gifts!)
But what would it taste like? Would the dishes all morph into one another like so many Indian meals, barely indecipherable from each other? Or would they actually stand out inidividually so that each dish is novel and exciting?
In a word, the latter, in every way. Of course it’s not quite the same as going out to a restaurant, but being able to eat Indian food of this calibre in your home was luxury indeed.
You order on a Monday when the new weekly menus are released, a different Indian region covered every time, so you won’t experience the same thing twice. So why not concentrate just on Bengalis food? Roshni says that Tikka and Tadka is built around the idea of a real Indian home kitchen moving across regions, seasons, and styles suitable. It also gives her more freedom.
And what a North Indian, Delhi style feast was in store. It was so good we wanted to taste each container one-by-one. The most curious first – the malai kofta then – fried potato and paneer balls in a rich and creamy mild gravy with sweet onions and tomatoes. They actually made us moan in appreciation; soft and almost spongey, enveloped it a gorgeous rich, light sauce they were divine. Enormously labour intensive to make, which is why they are rare on menus, the results were seriously worthwhile. I’d order them every time.
Slightly less sophisticated but no less novel, was the rajma masala; red kidney beans simmered in a spiced onion and tomato gravy and packed full of flavour, it was certainly the hotter of the dishes and Tikka and Tadka doesn’t hold back on the heat.
The butter chicken seemed a safer bet, and yet it was still unexpected, the meat moist, its creamy tomato sauce infused with cumin, garam masala, coriander and a discernible fenugreek flavour. Epic and hard to leave alone.
But there was more to enjoy! The gobi mutter – cauliflower and peas cooked in a base of tomatoes and onions – which sounded predictable but was so beautifully cooked, the veg al dente and diced into small pieces rather than ungainly off casts, the sauce spicy and piquant.
In terms of sauces, Roshni Ray is a genius, because the dishes all tasted different and I applaud her for that. Look at the extra dips provided – a bright green coriander chutney bursting with flavour and herbs and then a thick tamarind. Even the rice was tip top, despite all the dishes needing to be reheated before we sat down to eat. How does that even work with a fresh naan? But it did.
And lets not forget the shahi dum aloo, golden fried potatoes simmered in a rich, creamy tomato-cashew gravy, delicately spiced and finished with saffron, big chunks of potato that actually tasted of potato which passed the fork prick test, just right, the sauce orange and vibrant, or the moong matter kebab, a firm patty made with green lentils and peas.
So not only was Tikka and Tadka’s repast a huge success but it was also a revelation. We can’t wait to see what next week’s box entails!
Tikka and Tadka delivers from OX1-OX4 with plans to extend further afield soon. Book your Curry Box at https://www.tikkaandtadka.com/online-ordering
