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  • Indian food in Bansko

    Posted on August 12, 2019 by in blog
    Indian food in Bansko

    Indian food in Bansko

    Indian food in Bansko.

     

    Indian in BanskoThe Hotel Avalon has been offering Indian food in Bansko. for over 10 years now. It’s a slightly strange situation, an English guy cooking Indian food in Bansko but it makes sense I promise. A little bit of history will help.

    On leaving school I trained and worked as a British modern chef. Cooking in most of the best restaurants in Bristol and upsetting nearly all of the head chefs. I never lasted long in one place! I’d work 3 months, learn everything I could and then dash off to the Alps to ski all winter or to Asia to wander around the Himalaya, Karakorum and Hindu Kush. My passion for food followed me to Asia. Where sat in wooden shacks in smokey kitchens I’d prize recipes out of everyone I could.15

    Mostly we wouldn’t be able to talk in a shared language, there’d be lots of show and tell, spices would have local names, recipes would vary from village to village, but the general idea built up as I wandered through each region. For almost a decade I never really got a chance to cook any of the dishes I was learning. The U.K. was and still is in the throws of the Jamie Oliver food revolution. Cooking was all about “bung in a bit of Basil and slosh a load of olive oil”. I kept learning eating and tasting and writing everything down.

    I was sent to Bansko in 2003 to do a job and decided to stay. I tried cooking a bit of “pukker grub” but no one was really interested in what I’d learned in Bristol, so we did a curry night. I thought I’d cook curry the British way and it was a total disaster, people wanted spice. There’s only so much shopska you can eat before you start craving a bit of flavour!

    18The adventure started gently, I began by cooking Indian food in Bansko with easy classics from Delhi and Nepal. Then a few Pakistani dishes, aromatic and spicy numbers from up by the Afghan boarder. People loved it! I added some dishes from Goa, then Sri Lanka perfect for the summer. I’ve interpreted some Kashmiri dishes and made them my own ( so popular people now copy them!!) Afghanistan inspired me to make a chicken dish, sour and soapy with lemon and Cardamon and a bucket load of coriander.  Snacks that you would only find in the foot hills of Everest and now served as Indian food in Bansko ! As the years go by we keep changing the menu, this summer I unleashed a couple of new dishes that I thought our guests might like. One a creamy coconut dish packed with chilli from Sri Lanka and the other a mushroom and aubergine “Balti” full of tamarind and rich spices. It appears our guests are willing to be adventurous!

    I will keep pushing the boundaries. I have a few dishes with goat that I want to try and a butter “carrai” from Tish Mir that might be too rich for western tummies. I’ve eaten countless versions of bean curries that I’d like our guests to sample. Now we have a tandoor maybe some of the highly spiced Afghan kebabs of offal might come out. Who knows, I keep going back to Asia and every time I get a new recipe or two and every time our guests love it. The adventure that is Indian food in Bansko continues!

    We have a huge following of regulars and I’m proud of what we offer, people book months in advance and as a chef that is the most wonderful compliment. I love cooking Asian food and thousands of you love eating what we cook, thank you for your support!

    16If you would like to try “Indian food in Bansko” it’s not just Indian ( Punjabi, Kashmiri, Pathan, Chitrali, Nepali, Sri lankan!) please book by Email:- hotelavalonbansko@gmail.com

    Our curry nights are every Thursday in the summer season. In the winter every Thursday, most Fridays and some Wednesdays.

    We start serving at 7:30 with a selection of Asian street food starters, Papad, samosa, bahji, sukuti, raita, pickles and chutneys.

    The main courses are served at 8pm 9 different dishes split pretty much 50/50 between meat and vegan, we adjust the selection according to the season and what’s available. There is also a pretty wide spread of spiciness and heat. About half the meat dishes are cooked in the Tandoor to get that unique flavour as well as our Naan. The Basmatti rice is the best I can find in the U.K.

     

     

     

     

     

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