Two Indian restaurants in Bristol have been named among the best in Britain.
The Sunday Times published a round-up of the 30 finest places in the country serving the cuisine in its February 29 edition, featuring both The Mint Room and Nutmeg.
Not only is The Mint Room, which has branches in Bath and Bristol, featured in the list compiled by food writer Andy Lynes, but it sits pretty in top spot.
Nutmeg in The Mall, Clifton, comes in at number 17. Here's what Andy said about the two Bristol inclusions:
The Mint Room
12-16 Clifton Rd, Clifton, Bristol BS8 1AF / Longmead Gospel Hall, Lower Bristol Rd, Bath BA2 3EB
Although Andy praised Bath's branch of The Mint Room in the article, he also referenced Bristol's restaurant, which offers the same menu as its sister site and is also known for its quality service.
He wrote: "This contemporary Indian restaurant on the outskirts of Bath’s city centre (there’s also a branch in Bristol) serves refined, modern dishes such as “tawa” (pan-fried) scallops with fennel, star anise and turmeric served with roasted peppers and tomato relish.
"For the full experience, try the Tour of India tasting menu that features a classic Delhi-style butter chicken and Rajasthani lamb chops marinated with Kashmiri chilli, yoghurt and cardamom."
While The Mint Room is listed at number one in the printed edition of The Sunday Times, it is listed at number 16 in the online version. The reason for this discrepancy is unknown.
Nutmeg
10, The Mall Clifton Village, Clifton, Bristol BS8 4DR
Nutmeg combines first-rate Indian food with a funky interior design, which sees the walls covered in eye-catching murals - something Lynes is a fan of.
He wrote: "With its psychedelic peacock mural and lemon-yellow chairs, Nutmeg brings a splash of colour to Bristol’s Clifton Village neighbourhood.
"The food is vibrant too, drawing on influences from India’s 29 states, from the sea bass jaltarang of West Bengal, with spiced sweet potato and roasted fennel gravy, to the duck chettinadu from Tamil Nadu, with smoked star anise, black pepper, cloves, cumin, fennel and curry leaves in a coconut sauce."
