Jay Rayner – ‘The Keralan-style Biriyani is a Thing of True Beauty’

We were thrilled to be mentioned in Jay Rayner’s column in the Observer (22/1/17). Under ‘Jay’s news bites’ section, he writes:

‘The location of the Purple Poppadom, chef Anand George’s restaurant in Cardiff, may not be the most promising but the ambitious food is. He likes to riff on ingredients.  So a plate of crab comes as soft shell, a fried crab cake and as a salad of claw meat. The Keralan-style biryani is a thing of true beauty.’  We could not be happier!

@jayrayner1

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