Review of Talli Joe – National Curry Week

Indian restaurant Talli Joe is celebrating National Curry Week (10 – 16 October) by launching a specialised Discovery Menu based around three regional curries. This spice route of dishes are unique and lost recipes from Rajasthan, North Kerala and Punjab. The lesser known curries have been revived authentic and traditional with a British twist; 

Rajasthani Dahi Papad Ki Sabzi

Pappadam in Yoghurt Curry served with Bajra Roti and Lasoon Chutney A unique curry of papad simmered in a yoghurt and tomato based gravy – a summery dish from the desert state of Rajasthan, where green vegetables are hard to come by.


Meen Moplah Moplah-style

Sea-bream curry served with Vermicelli Upma and Coconut Chutney A subtle fish curry inspired by the “Moplahs”, North Kerala’s Malabar Muslim community, characterized by a well-balanced mix of both Arab and Kerala culinary influences.


Meat Beli Ram

Spiced Lamb Mince and Chicken Curry Served with Maska Pao Talli Joe’s tribute to the legendary head chef of the Maharaja Ranjit Singh of Punjab, Beli Ram, who was famed for his mutton-centric version of this dish.


Other dishes available includes a fresh naan bread stuffed with cottage cheese accompanied with a mint and coriander yoghurt, tempura kale with a sweetened and spiced yoghurt and crab quail scotch eggs with a mild curry dipping sauce. 



My personal favourites Meat Beli Ram, kale and stuffed naan bread. Imaginative fusion of textures and flavours than the standard curry and rice. I was impressed at the chef took authentic dishes and bought them into 2016 with a fresh street food flare.