Royal treatment at Dehli Palace

Using silver tongs, he then handed out hot hand towels, and I had the distinct feeling we were about to take off into the skies.
But although we remained earthbound, George and I, visiting Dehli Palace last weekend, were taken on a virtual flight of fancy, with a delicious three-course meal worthy of a Hindu prince or an aristocratic Nawab.
No Indian meal is complete unless served with a spoonful of fresh, home-made chutney, stimulating the taste buds and appetite.
At Dehli Palace in Greystone Park, guests can look forward to a tantalising selection of chutneys and pickles, served with large, crisp poppadums, well in advance of selecting a starter or main course from the extensive menu.
Versatile cooks in the kitchen can produce delicious dishes of seafood, fish, chicken, beef or lamb, each one sounding so delicious that choice becomes difficult.
 I decided to keep things simple, and ordered a starter of bhajiyas.
Traditionally served as snacks, these deep-fried delights are made of chickpea flour, ground cumin, finely chopped onion, fresh green coriander and a pinch of chilli powder.
A delicious starter, the four large bhajiyas were as light as air and attractively presented with finely shredded crisp green salad leaves and a large, smooth and yellow lemon quarter.
This was followed by lamb karhai, a richly spiced curry similar to roghan josh, a classic dish introduced to North India by the first Mogul invaders who swept through the Khyber Pass in the eighth century.
Judging by the depth and levels of flavour in the lamb karhai, I would guess that the Dehli Palace cook had created a masala combining coriander seed, dry red chillis, cloves, cinnamon, cardamom, cumin seed, turmeric and nutmeg to prepare this dish, finally adding fresh green ginger, garlic, green coriander leaf and green chillis. Served in a scaled –down version of a traditional three-legged pot (potje), the lamb remained steaming hot throughout our meal. Served with soft naan bread and rice, this was a most satisfying meal.
George, who usually orders tandoori chicken, decided to go vegetarian, and ordered an imaginative and varied meal served in small silver bowls placed upon a large silver tray known as a thali.
In the centre was a bowl of spiced curds, and ranged around were spicy dhal, ladyfingers, potato pakoras, and aubergines.
There was also a rice dish, and a pile of freshly made rotis (Indian bread) completed this meal.
Apparently the correct way to compliment a hostess on a well-planned meal of this type is “How wonderfully varied is the left hand side of the thali.” I shall try and remember this on future visits. Dehli Palace last Saturday was busy, and there was a buzz created by people enjoying their food and having a good time. When we first arrived we could hear racy Indian music in the background.
This soon faded into obscurity, as the hum of conversation took over. The 2008 Chardonnay we daringly paired with our spicy meal seemed to work, and soothed to some extent the fiery effects of the red chilli relish.
Waiters at the restaurant are confident, quietly efficient and friendly.
Our waiter had recently returned from a prolonged stay in Harare North and Manchester, where Indian curry and Chinese food are said to be more popular than steak and kidney pie and bubble and squeak.
Although he professed an admiration for all things British, he was happy to be home and back with his family.
Dehli Palace is open only in the evenings for dinner, and a three-course meal will cost around US$20. With its festive atmosphere and consistently good food, this is a popular destination, so be sure to book your table in good time.

Dehli Palace
Greystone Park Shopping Centre
Tel:885358
Open Monday – Saturday dinner only
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