Outside of Italian cuisine, Indian food is by far a firm favourite of mine. So much so that I had to travel there about ten years ago just to get a deeper appreciation of their craft.
The Masala Hut menu is completely different. You can order the old favourites, but Masala Hut have brought a wealth of knowledge and experience to an inspired collection of new favourites and greats. Not only this but some local fare and ingredients – like rabbit, salmon and venison – are on offer with Masala Hut’s own unique twist.
We began the evening with Badami chicken. If you like a Korma or maybe a Satay dish, then you are going to love this. Manuka honey all the way from New Zealand is used to bring a natural healthy sweetness to the dish which is divinely balanced with the use of Kashmiri nuts. The mild sauce that the chicken is served in provides the perfect canvas to this work of art. The sweet salty tones with the change in textures between the soft chicken and wonderful Kashmiri nuts is a work of genius.
"You can order the old favourites, but Masala Hut have brought a wealth of knowledge and experience to an inspired collection of new favourites and greats. Not only this but some local fare and ingredients – like rabbit, salmon and venison – are on offer with Masala Hut’s own unique twist..."
The second of the three starters we tried was the Chicken Dishoom. This dish was just showing off. Chef took three chicken breasts served them with three separate sauces accompanying the three distinct flavours; a master class in the use of the Tandoor grill.
Each chicken breast was chargrilled with three different flavours, chilli, garlic and cream cheese. Each was simple celebrations of the chicken. No frills, no where to hide yet simple bliss. When you can present an ingredient like this so simply, something that everyone knows so well yet take it into a new fresh realm of taste, then you deserve all the plaudits you get, and I can not praise them high enough.
Last starter was their best selling and diners favourite King Prawn Zoetry. Battered king prawns covered with coconut cooked with fresh mango, sultanas and finger beans. Light, zesty and completely intoxicating this was by far my favourite starter of the evening. Wonderful.
Mains, again a trio of terrific taste tantalisation. King prawn Goa, Chicken Secret Royal and a beautiful lamb curry. If you like lamb, then the fragrant lamb curry is your cup of tea. Strong rich deep earthy tones of succulent lamb. The cooking of the lamb was amazing, melting in the mouth like candy floss and filling the senses with spicing only the masters can deliver. The use of gooseberries in the recipe was revolutionary.
This dish is cooked in avocado oil cutting the fat content by half, so a good choice for those watching their health. So many dishes sacrifice so much flavour when they try to reduce the fat content. Not the Lamb curry.
The Chicken Secret Royal was a delicious tomato and onion-based dish with garlic butter and cream to enrich. Royal by name and Royal in taste delivered. Amazing. The Jalfrezi and Madras lovers among you will love this. Again their handling of such basic ingredients is just stunning.
King Prawn Goa. I need say no more. What says Goa style cuisine better than great seafood served in a thick medium spiced gravy. I loved this, just loved it. Rich, opulent with flavours in abundance. This was the best Goa style curry ever.
All were served with pilau rice and a new to me, fig naan, which once you have had it then no other naan bread will do.
Also a quick shout out to the wine list as well. The Masala Hut have spent as much time assembling a great wine collection as they have on their menu, the Saint Emillion red was a match made in heaven. Spicy smooth with undertones of dark fruits such as raisins and prunes went so well.
Masala Hut, you really need to travel out to Moira just to taste their food. Simply put, it was the best meal this year.
Masala Hut can be found on Main Street, Moira. For more information, to view the menu and make reservations, go to masalahutmoira.co.uk and keep up to date @masalahutmoira on Facebook, Twitter and Instagram. Review published in TBL 304.
