The Bengal Clipper

Frommer's Review

This former spice warehouse by the Thames serves what it calls "India's most remarkable dishes." The restaurant is outfitted with modern artwork inspired by the Moghul Dynasty's depictions of royal figures, soaring trees, and well-trained elephants. Seven windows afford sweeping views over the industrialized Thames-side neighborhood, and live piano music plays in the background. The cuisine includes many vegetarian choices derived from the former Portuguese colony of Goa and the once-English colony of Bengal. There is a zestiness and spice to the cuisine, but it's never overpowering. A tasty specialty is stuffed murgh masala, a tender breast of chicken with potatoes, onions, apricots. The duckling (off the bone) comes in a tangy sauce with a citrus bite. One of the finest dishes we tasted in North India is served here and has lost nothing in the transfer: marinated lamb simmered in cream with cashew nuts.

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