[Invite] – click here

Time and time again I visit The Royal Bengal in Willingham and it never fails me. In fact, I even wrote a piece a while back, calling it “the most underrated Indian in Cambridgeshire“.

Tonight, I was invited to explore their specials to broaden my horizons and see what else The Royal Bengal has to offer.

It is very easy to get stuck in a rut when revisiting an Indian restaurant. I often pick the same favourites every time (usually my beloved vindaloo), neglecting the variety available on the menu.

I know I am not alone. We all do it. I have lost count at the number of people who say “I should probably venture out and try something new” but often wilt back and withdraw to their safety dish, after a short contemplation at the menu and being charmed by something new and exciting. This was a great opportunity to receive a kick up the bum and get out there, as I know there is so much quality to be had.

But first…

Before we get too adventurous, we started with papadums. This, of course, is a right of passage for any meal in a local Indian restaurant. It came with a thick yoghurt, a classic style mango chutney, and a very finely chopped onion salad. We had to order the lime pickle separately, so don’t forget, if you are a big fan like I am.

As I entered, I was greeted by a tap of Kingfisher at the bar. A sight I never tire of seeing, especially during this clammy hot weather. This is my favourite of the big Indian beers. My guest had a lovely mango lassi, served as a full pint. Nothing else comes close for the hot weather, thick, creamy, and refreshing!

Starters

We were presented with two starters.

The first was a lovely tandoori mix grill with a range of chicken, kebab, and lamb. All presented with colourful bell peppers, fried onions, and a garnish salad. I always enjoy sampling a mixed grill, as it gives you an idea of all the meat quality on the menu. The lamb kofta kebab was particularly succulent but everything passed the test.

I haven’t had a king prawn butterfly in years! These are made from large king prawns, which are cut down the middle and flattened out into a butterfly shape, then coated in spiced breadcrumbs and deep fried. I stopped ordering these after recieving several lackluster ones from other restaurants many years ago but the crispy batter, succulent prawn, and delicate spicy flavour reminded me of what I have been missing.

Specials

We were given two versions of their most popular special dishes.

The first was the Royal Tiger. This beautifully presented dish comes with grilled king prawn, marinated in the tandoori oven with green chilli, peppers, and carrots, all served in a spiced sauce.

The prawns were a very good size and incredibly meaty. Picking them up on my fork led them hanging down like a cork screw with impressive length. The sauce was mild, delicate, and balanced, which complimented the king prawns and allowed their flavour to stand out, something that may not be for the hot heads but the people who enjoy the subtleties of flavour.

Next, was the Chefs Special. Another medium spiced dish, cooked with a mix of chicken and lamb tikka, spinach, mushroom and chickpeas. This too, too was similarly garnished with peppers and onion, adding that fresh vibrant feel. The sauce was quite similar to the Royal Tiger but had a slightly more punchy flavour. The meat ratios were excellent in this dish with an abundance of chicken and lamb. Though I understand why this is served medium spiced, I really would like to see a spicy version of this, as I think it would work well. Next time, I’m requesting it hot! 🌶️

Both dishes come with a portion of rice as standard, making it a complete meal in its own right. Rice portions were standard size with a nice golden colour. I couldn’t fault the execution and complimented the sauce based dishes perfectly.

I was very keen on their peshwari naan, which was cut up into more manageable quarters, rather than served as a whole. I think I prefer this, especially with peshwari, as it tends to go everywhere when you rip it apart and makes it easier to share.

Conclusion

Another day, another great meal at Royal Bengal.

After exploring the specials menu this evening, I can confidently confirm that I am a fan of what I had. The specials were both understandably more expensive than the classic curry dishes we all know and love. But once you factor in the rice portion induced in the meal and the meat ratios that tend to be more generous, that melts away somewhat. The main difference for me is the flavour. The specials are mild enough to let the meat quality do the talking and work with the flavours in the sauce, resulting in a more rounded and complete dish that will leave your taste buds craving more.

This experience has inspired me to look beyond my usual safety dishes (like the vindaloo) and venture out to new and exciting options. The amount of times I see a dish that excites me but I allow myself to be talked out of it and I end up retreating back to my usual. It makes me wonder how much I have missed over the years. I know you do it too, let’s break this cycle and be more adventurous!

Thanks for reading!