Review of review of River Spice

We suggest you read this first:

http://www.getreading.co.uk/entertainment/food_and_drink/s/2114309_restaurant_review_river_spice

And then read our review of the review:

Hi Caroline Cook, thanks for sharing your review of River Spice with us. We thought it would be a useful accompaniment to your review to include the following 'forgotten' details:

In case anyone is wondering exactly what a “Nazakat Chicken” is:

Nazakat means Komaltaa in Hindi or softness in English usually used for girls/females

The spices and what-not in a murgh (chicken) Nazakat are usually: Dry red chillies, mustard seeds, onion, garlic, ginger, turmeric, coriander and green chillies. Although sadly Caroline forgot to tell us what spices went into the dish at River Spice nor whether it was properly cooked. Nazakat originates from Arabic and on a seemingly confused internet (lots of “chefs secret recipes”) Nazakat now seems to be known as a Pakistani dish.

With River Spice popadoms going for 70p EACH we just hope their seats are really, really comfortable (we can get a pack of a hundred or so from Exotic Supermarket for around a quid)

We'd have loved to have been told just what spices were in the seabass platter and what it tasted like and was it “pan-fried” in oil or ghee? Sadly again Caroline forgets to inform her reader.

It is interesting to know that It is thought that the very first “butter chicken” (murgh makhani) was hastily prepared by a Delhi eatery chef post dinner time for a harried VIP customer who wanted "some" chicken dish. The chef had only half of a Tandoori Chicken which he tossed with liberal amounts of butter, tomato and garam masalas to come up with the earliest version of "butter chicken". He later improvised to make this a regular feature of the menu. [bibli: wikipedia]

The Tamarind is known as the “india date” and is widely used in South Asia and known by many different names – e.g. in hindi it is called “imli”

Never the less, we had overlooked River Spice and thanks to Caroline, we have included them on our growing list to visit in and around Reading. We so want to taste the monk fish.

Thanks from WRFW (West Reading Food Writers) wrfw.blogspot.com