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The Radhuni - an Indian adventure
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The Radhuni
93 Clerk Street,
Loanhead,
Edinburgh,
Midlothian,
EH20 9RE
0131 440 3566
Opening Times Tue-Sat: 12:00-2:00pm, 5:00-11:00pm Sunday: 2:30-10:00pm Closed every Monday.

When Mr Bite and I visited this restaurant in Loanhed, we had a ‘Mr Ben’ moment.

We expected a functional space from the small high street façade so were surprised by a welcoming reception area, large restaurant and even a peaceful back garden with plants and water feature. An Indian adventure awaited us.#

Décor is colourful and smart with ethnic artefacts and linen clothed tables. Patron Ashok Ram, fresh from scooping Chef of the Year and the Scottish Curry Awards 2018, says locals have been very supportive.#

Indian food is known for its large portions so Mr Bite and I go easy on our ordering. Poppadoms are blisteringly fresh and used to scoop up lime pickle, mango chutney, onions and raita.A shared Lamb Samosa is packed with juicy mincemeat and is crisply home-baked. Salad leaves are a bit floppy.

For main course I decide to go vegetarian and order Saag Panir homemade cottage cheese in a tomato and spinach sauce with unleavened wholemeal chapati and Mr Bite goes for Garlic Chicken. As with the starters the freshness of the food stands out. The menu is vast with a range of vegetarian and vegetable options. The chicken dish is generous and very garlicky.

I know we should be drinking beer but I always find Rose such as Californian White Zinfandel is not too bad with Indian food although it would have been refreshing to have had a few more adventurous wine pairing suggestions and options.

The dessert menu would not set the heather ablaze and plastic menus with pictures suggest desserts are bought in. A Gulab Jamun with cream is just ‘okay’.

Starter, mains and sides are clearly where The Radhuni’s strengths lie and here they deliver dishes that are fresh, homemade and vibrant with flavour. If in the area I would definitely pop in to try more especially those that are vegetable-based.

There is no mention of local suppliers or provenance. I understand this would increase prices and the restaurant must pay attention to its market. I feel more comfortable though knowing my chicken is free range and organic. Call me a snob.

To qualify as a ‘destination restaurant’ for Foodies I feel The Radhuni would need to display a finer attention to detail. As a family, occasion or mainstream restaurant it is ideal. (S. Wilson)

 



 

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