A gorgeous dinner today at The Charsi Tikka. Charsi means dope smoker and this was apt as successive waves of hash smoke swept over us and the cooks and waiters were alike clearly under the influence. THere was a group of extremely rowdy and loud children that had us in a terrible mood to begin with but then they left and the food came and it was spectacular.
My sister who had been here before took the lead in ordering: a kilo of meat for the three of us, half putt (sheep’s rear, including the fat) and half ribs. When it arrived it was all superb, cooked only with salt and smoke to season it. Afterwards we had some qahwa with lemone and a little ball of gurr (unrefined cane sugar) studded with almonds on the side. Great meal.