Worlds Best Fine dining Indian Food Magazine

Temper Restaurant City

Temper City | LONDON

Temper City opened in July 2017, serving BBQ meats and poultry alongside curry, tandoor roasted meats and home-made roti breads.Temper restaurants are unique BBQ and open fire pit restaurants with a focus on New World wine and with an innovative cocktail selection, created in house.

Temper restaurant city food Tasting fine dining Indian

Temper restaurants are unique BBQ and open fire pit restaurants with a focus on New World wine and with an innovative cocktail selection, created in house. We cook everything in front of your eyes using only wood and charcoal in our huge open kitchen fire pits in the middle of the room.

Food Tasting Kricket Restaurant

The wine list features interesting but affordable wines alongside rarer fine wines from North and South America, as well as Old World classic regions like Burgundy, the Rhone, Piemonte and the Mosel. On the spirits front, we have our temper cocktail list plus a 25-strong gin list, each with their own G&T garnish and martini serve.

Mutton Roll

MUTTON ROLL Temper city restaurant food tasting by Fine dining indian food magazine
Slow smoked and roasted mutton shoulder meat breaded and deep fried. Served with a green herb chutney. Lamb lacks flavour taste more similar to confit lamb, but waitress ensured its only smoked. Smoked flavour was not coming through. When eating together with the sauce, the dish is balanced.

Food tasting Jamavar London

Squid and Samphire Pakora

SQUID AND SAMPHIRE PAKORA Temper city restaurant food tasting by Fine dining indian food magazine
Crispy fried Pakora we believe that used tempura flour to make it lighter. Squid is crispy yet tender. Samphire is almost dried as when it’s fired for long it loses its moistness and remains the skin part. Onions are crispy and moist. Use of fresh mint and sliced red chilly is well-thought combo enhances the whole experience. One of the best pakora in London.

Fish Head Thali

Fish Head Thali Temper city restaurant food tasting by Fine dining indian food magazine_11-min
Thought the dish comes as the whole fish head. Chef Neil confirmed they don’t serve the whole head instead they slow braise and pull the meat. Make curry from stock with okra. The Thali plate is beautiful believe the make is Utopia . But the garnishes on thali doesn’t add any value other than to bulk up the plate. Bread – Paratha which is cooked on the griddle is very nice. The dish has powerful dry fish smell which is bit off putting .

Smoked Masala Duck

smoked masala duck Temper city restaurant food tasting by Fine dining indian food magazine
The smoked duck which is served slightly less than medium yet not medium rare. Which is very much perfect to enjoy the meat. They don’t brine the which is confirmed by the kitchen. The skin is soggy and chewy. You can’t take out all the meat as most stuck to the bone. The sauce is very refreshing with real ginger flavour coming through. The yoghurt on top balanced the dish a different approach

Banana  Rama Drama

Banana Rama Drama Temper city restaurant food tasting by Fine dining indian food magazine
The dish is a bit confusing. There is banana jelly, Banana fritters banana cake, Banana ice cream, banoffee sauce. Couldn’t understand why it’s named after a gods Name RAMA to it. The whole dish doesn’t live up to expectation

Chcocolate Turmeric Torte with Pistachio Ice cream

Chocolate Turmeric torte with pistachio ice cream Temper city restaurant food tasting by Fine dining indian food magazine
Again the desert seems a bit let down when compared to the Savory world.The use of Turmeric for dusting give an eye appeal and its different approach.But the dish needs to be tasted as turmeric is so high it over powers the whole dish and gives a light bitter like after taste.Not sure they use peanut butter as it had similar taste.

Food Tasting Gunpowder London

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Finediningindian Magazine previous issues

Cover page Fine dining indian Food Magazine - July 2017 Issue 5
FinediningIndian Food Magazine - May 2017 Issue cover page

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