Join me as I explore the rich flavors of Spice Plus, Wales' award-winning curry takeaway.
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For many, the search for the ideal takeaway curry is a cherished ritual. A recent announcement from the Asian Restaurant Awards highlighted Spice Plus in Talbot Green as Wales’ Best Asian Takeaway, prompting a visit to uncover the reasons behind this accolade.
Spice Plus has gained a strong reputation, having won the same award for three consecutive years. Intrigued by their esteemed offerings, I navigated beyond my usual culinary preferences. Although I missed their special Cymru Curry, which features unique ingredients like laverbread and lamb, I was eager to explore other dishes on their menu.
The allure of the Cymru Curry
While I did not sample the famed Cymru Curry, I was curious about its potential based on recommendations. Laverbread, a Welsh delicacy made from seaweed, is often fried with bacon and is known for its nutritional benefits.
I questioned whether this ingredient could truly complement a curry without overpowering it. My interest was sparked, and I was determined to discover how its flavor translated into other offerings.
My order included the enticing Bombay aloo and Aubergine bhajee, both priced at £4. I also chose Onion and watercress bhajees (£3.70), fragrant rice, and a flavorful Peshwari naan. To start, I opted for the intriguingly named Slay the Dragon (£5), a generous platter intended for two.
Upon returning home, anticipation swelled as I prepared to taste the dishes. The first bite of curry, paired with a poppadom, was enlightening. Contrary to my expectations, the laverbread did not introduce an overwhelming saltiness. Instead, it blended smoothly into the sauce, contributing a luxurious, creamy texture. The tender lamb pieces were perfectly cooked, and at £10 for the dish, which included rice and mini naan, it felt like a bargain.
A feast for the senses
The curry’s flavor profile was a revelation. With a delicate sweetness and umami undertones, the laverbread enhanced the dish without overshadowing the lamb’s natural flavors. Fans of saag curry would likely appreciate the subtleties of this dish. I found myself hoping that Spice Plus would keep this special on their menu, as it was something I would eagerly order again.
Other notable dishes
In addition to the curry, the other selections were equally impressive. The onion and watercress bhajees ranked among the finest I have tasted. As a self-proclaimed enthusiast of these crispy treats, I often reflect on my favorites. The Slay the Dragon starter was particularly notable, featuring chicken pieces glazed with honey and infused with pineapple, expertly cooked in the tandoor. The combination of sweet and smoky flavors was a delightful contrast to the rest of the meal.
The Bombay aloo was skillfully prepared, while the Aubergine bhajee had its own charm, although I wished for a bit more cooking time to elevate the flavors further. As a devoted curry lover, I feel compelled to share the joy of discovering exceptional takeaways. If my usual spot were closed, Spice Plus would undoubtedly be my preferred choice.
