Parveen has been around since 1977 - you could call it a 'stalwart'. In appearance the place is no regular curry house though, more resemebling a deep continental restaurant, the kind you find crammed full of sweaty french sophists on a hot summer evening a travers de la mer.
The only sweats you'll get here are from the curries, if you order a Vindaloo in particular. Al, opted for Ginger Chicken, and when it arrived, after regulation pappads, dips, ok Chicken Tikka (with thick red crust of paprika and chilli powder), our waiter announced it to be a Vindaloo...Vindaloo! Yes, the very hottest, dirtiest dish in the world! An awkward minute followed as, stammering in true Brit fashion, we tried to ascertain whether the kitchen had made a terrible mistake. They hadn't. T'was all a humourous jape! Ah! The laughs they must have back there...and the waiter was in on it too!
Anyhow, Al quite enjoyed his Ginger Chicken, although the meat was 'a little dry'. For my part, I felt the Lamb Saag was actually pretty lovely, possessing a savoury aroma yet tasting sweet with plenty of cinnamon, while a stewed Aubergine dish carried an odd but not unpleasant ketchup-like aftertaste. The small portions of rather dry pilau were a bit inadequate mind.
In summary: fair.
FOOD (& DRINK): 3
VALUE: 3
SERVICE: 3
AMBIENCE: 3
Willp2328: 6/10
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