Paneer Masala and Roomali Roti at Copper Chimney

Copper Chimney, a restaurant that serves Northern Indian food.
The Masala paneer was super spicy compared to other Indian places but it was nice as the paneer was firm yet soft.

I almost gave this dish up because the menu said it was cottage cheese instead of paneer.

It was paired with roomali roti which is thin like a wrap like those duck pancake ones but a little thicker with browned dots here and there.

Overall nice but on the spicy side.

The receipt was interesting as there was a note "do not make" under the drinks so I wonder if it was the reason why the drink took so long.

Mussels in blue cheese sauce at Cheese and Fizz

I love fine cheese as well as French food so I don't know how I missed this place at Brixton Village.

Spotted it after eating nearby when the place was not to busy so made a visit a week later to try it.

There were so many things I wanted to try like fondue, mac and cheese, mussels etc.

The person there was really helpful and frank about the everything which helped me to decide.

Ordered the open baguette and a side of mussels however when I saw how good it was from the person next to me I changed it to a full portion.

The baguette was good as expected, the tomato ketchup wasn't needed because I felt mustard would be a better compliment.

The mussels were the star of the show as expected because they use fresh mussels which are soft and springy.

The blue cheese sauce was lush and the baguette slices were perfect for mopping it up.

Will definitely be coming back to try the other dishes.

Fish and Chips at Happy Days Fish Restaurant, E1Goulston Street

Another chippy, this time located East London near Liverpool Street so had to check it out.
They were really nice to let me see the chips which were lovely and white but as I needed somewhere to sit I wasn't sure to get them that day or not.

Left the place for a few seconds and decided to go back because their chips look good as they were fresh.

Unfortunately, they gave me chips from the other drawer which were not the same batch so I was disappointed.

It's not my first time eating fish and chips so chips don't change colour or shrivel up in a mere few seconds.

Anyway, I was eating nearby so popped in again as I needed more salt and vinegar, to my anger I saw then dish out the fresh batch from the other drawer but they were nice to give the fresh ones which were indeed good.

The fish itself was lovely and came with skin which gives it the flavour.

I am so glad I did not dine in their restaurant which is double the price if they gave me those same chips.

#ssgfishnchips

Asian Prawn cocktail roll and miso caramel cookie from Sushi Dog

Sushi dog has been around for years specializing in rice rolls.

My first visit was against the grain for the miso chocolate cookie.

Miso chocolate sweet treats are everywhere now even at Sainsburys. 

The texture was soft and chewy but I didn't like it because it was waxy and too sweet that you couldn't taste the chocolate.

The miso was rather light to be picked up.

A few weeks later, spotted this Asian prawn cocktail roll on my way to borough mkt.
I almost stopped to get one but decided it would be a fall back option but turned out I had to get it because the first choice wasn't so good.
This was a roll I imagined at Crispy Rolls when they were once popular.
It turned out nice but the difference with crispy rolls is that the ingredients are warm.
It comes with Chinese cabbage which I skipped because it didn't look fresh but the avocado makes up for it.

McDonald's Grimace Shake

Out today is McDonalds Grimace Shake, a purple drink made with blueberry-flavoured syrup.
Available until 4th of September only in the UK.

There was already a queue on the first day and when I ordered mine, they were refilling the blueberry syrup so it shows how popular it was.

The one I got was very runny, as for the taste the artificial blueberry is very strong and it was cloyingly sweet.

Overall, it reminded me of blueberry flavoured hubba bubba.

#ssgmcds

#grimaceshake

#mcdonalds

Modern Cambodian food at Mamapen

The menu is a bit limited so tried the tattie mince noodles which sounded Scottish and the Symplicity mee siam burger.
The noodles looked like it was topped with cottage pie filling as it was minced beef and diced carrots with the additional cucumber, spring onions and chilli.
Beneath it was udon noodles.
It was ok but on the sweet side just like Thai and other Asian foods.
The mee siam burger turned out wrong,
There were no khmer crispy noodles but I was a bit blurry that lunch to realize what was wrong.
The sauce, daikon and carrot slaw should be for the chicken burger and it should have been lemon sauce and not red sweet chilli sauce.
The veg patty tasted ok but it was too chewy with a lot of elasticity that it was difficult even using a knife and fork to cut it.
There were lots of strands like enoki mushrooms mangled up in the patty and some very chewy bit like a lions maine mushroom.
Also tried the sour curry which is probably the sour pineapple base and it was really refreshing with pineapple flavours and lemongrass.
Overall, it was ok for the experience.

Georgian Chakapuli lamb and tarragon soup at aba ra

There are not many Georgian restaurants about so had to try aba ra.

The menu here is dumplings, soups and khachapuri (cheese filled bread).

Since, I have already tried kinkali dumplings elsewhere, I got the Chakapuli lamb soup.

Chakapuli is a soup made with stewed lamb, unripe sour plums, tarragon, and herbs.

Here they include a chilli which makes it moreish but if you have an allergy to green chillis then you are buggered.
Anyway, this soup was amazing as it was really flavourful especially with tarragon.
The sour plums went well with tarragon just like lemon and tarragon pairing.
The bread on top is also the star of the show because when you put it in the soup, it does not go soggy but still has that chew to it.
Eating the bread on its own is a bit like pizza base that is chewy.
It was relatable to Persian food because the sour plum element is similar to dried limes.
It also reminds me of Shaanxi lamb soup where they put stale pieces of pitta to soften it up and make it more wholesome.