Optima Magazine

167 Uxbridge Road • Rickmansworth • WD3 7DW • 01923 718882

Reviewed by Jill Glenn

With a sophisticated and dramatic black and white colour scheme, Blue Saffron declares itself a cut above the average curry house the moment you step through the door. Tucked away at the far end of Moneyhill Parade, Uxbridge Road, Rickmansworth, it’s a bit of a find: small but perfectly-formed, with a plethora of delights on its extensive menu.

Blue Saffron specialises in contemporary Bangladeshi and Indian cuisine. You’ll recognise many of the dishes, of course, but tucked away among the dansaks and the dupiazas, the bhunas and the baltis, are plenty of more unusual offerings: Machli Bazaii, for example, in which Rupchanda (Pomfret) fish is marinated with light spice and mustard oil, deep fried, garnished with coriander and served with stir fried onions and slices of pepper; Cafrieal, in which cubes of lamb are cooked with red onions and tomatoes, and prepared in a subtle sauce of green herbs and spinach; Murgh Tikka Makhoanwala, which presents tandoori grilled chicken in creamed fresh tomatoes flavoured with fenugreek leaves, butter and cream, and served with fried rice. Mmmm…

We started by taking advice from one of the very approachable waiters, all of whom are enthusiastic and knowledgeable about the food. Within minutes we were presented with a great little starter selection, including Shahi Machali Tukre (Tiger prawns marinated in lightly spiced garlic chilli sauce, barbecued in clay oven, and wrapped with smoked salmon), a perfect example of what Blue Saffron describes as its ‘original signature dishes that combine Eastern flavours with a Western blend’; the innocently-named Lamb Rack, baby chops lightly – and deliciously – spiced with fenugreek; and a taster of Chingri Khazana (minced prawn wrapped in crispy pastry, deep-fried and served with sweet and sour tamarind sauce). Delicious.

Main courses were just as good. We particularly liked Batak Ka Seena (pan-fried honey-glazed duck breast coated with crushed coriander seeds and served with rice in a creamy coconut sauce), and, as a great contrast, Shashlik Masalla (chicken marinated and barbecued with tomatoes, peppers and onions in a rich masalla sauce). Both were tender and tasty, and – importantly – each was distinctive. It’s such a disappointment when individual dishes, marvellously described, merge into one mass of indistinguishable flavour. None of that here.

At the urging of our waiter we also tried the Goan Fish Curry (prepared in a spicy and tangy sauce garnished with coriander leaves, lemon and crushed peppercorn). I didn’t think this had quite the oomph of the other dishes… but it certainly held its own, and a side dish of fresh green beans stir fried with garlic, ginger and tamarind added an extra dimension.

It’s skill in the kitchen complemented by style out front that make a restaurant worth visiting, especially if it’s a little off the beaten track. For an Indian restaurant, that kitchen skill demands a careful interplay of textures and flavours, and an emphasis on authentic ingredients and regional cooking. Blue Saffron has all that in spades. It’s rather quiet out front, but the atmosphere and service are pleasant. You couldn’t wish for a more relaxed introduction to some exotic Bangladeshi and Indian cuisine.

Starters: £2.55 to £5.95
Main courses: £6.50 to £11.95
Desserts: £1.95 to £3.25
House wine: £12.95