Review by South Wales Echo 2014
Despite having just had its second birthday, Purple Poppadom comes with a well-earned reputation as an eating experience. Award-winning chef Anand George from Kerala on the southern coast of India is the man behind a range of innovative tastes and when looking at the menu, there is certainly a vast choice including dishes you won’t see in just any curry house. My starter was an example. The Peli Potsiwr for one (£7.95) is like a tasting menu in itself. Individually crafted elements – all presented with care and precision – make up a platter that is visually stunning. In it there is a venison scotch egg, rabbit potli, crab cake, potato bonda and green pea kachori. The standout and reason I chose the dish was the venison scotch egg.
The delicate, perfectly hard boiled egg was complemented surprisingly, but deliciously, by beautiful game meat covered in a smattering of breadcumbs on a rich chutney. Each element had an accompanying dip and the pea puree with the kachori was as good as any – the perfect cool accompaniment to the spicy snack. For main, I chose something a little more conventional in the shape of the Kashmiri Roganjosh (£11.50) from the northwestern region of the Indian subcontinent with saffron pilau rice (£3.75) and a tandoori roti bread (£2.50).
A dish of slow-cooked lamb with onions and spices finished with fennel seeds and saffron, it is a thick, meaty dish oozing quality ingredients and flavours. The sauce, covering generous chunks of soft lamb, with hints of aniseed was the star for me. And while most people wouldn’t go to an Indian restaurant especially for its desserts, there was absolutely no let up in quality of the rose-petal and green-tea-infused Crème Brulee (£6.50) which were both excellent. Service was prompt throughout and a contemporary décor and low light offered a pleasant environment in which to eat.VALUE FOR MONEY