When Clive Aslet, the Editor of Country Life magazine recently visited the Bonchurch Manor Hotel, he came away so impressed with the food and service that he claimed in his article for The Times last week ….
“If the Michelin Guide cared about proper food, rather than the degree of starch in the napkins, it would give Bonchurch Manor Hotel a star”.
Given that Shuba Rao has only been cooking professionally since 2004, this is quite an accolade. We’ve eaten at the hotel’s restaurant, The Tiffin Room and have to agree that the food is really rather wonderful.
If your usual choice at an Indian restaurant is the strongest, lairyiest curry, then don’t bother visiting the Tiffin Room, unless you want to try something completely different.
The flavours are sensational and there’s a great choice for vegetarians and carnivores alike. How about trying Andhra Fish – gently simmered fish of the day in a coconut, tamarind and coriander sauce served with coconut rice. Or maybe, Pumpkin Thoove – slow cooked pumpkin & lentils seasoned with mustard and asafoetida served with saffron rice. If you fancy some local meat, give Pepper Beef Tamil Style a try – it’s diced Isle of Wight beef slow cooked in red onions and pepper sauce served coconut rice.
Ask for advice on which dishes complement each other and recommendations for accompanying wine (or ale from the Ventnor Brewery). Don’t forget that Shuba uses only fresh organic (when they can) Island produce and all dishes are free from additives, artificial flavours or tinned products.
