THERE’S a recession on, you know.
As I trudged up Halifax Road with a squally shower at my back I thought I wouldn’t have fancied owning a business on this stretch recently - even forgetting the recent economic problems.
I imagine most of the businesses must have suffered - lots.
For months they were surrounded by unmoving workforces and half dug trenches - a bit like a modern Huddersfield version of the Maginot Line.
The worst affected could have been Tamanna’s. I’d been wanting to go in for ages - but frankly, the roadworks put me off and it went to the back of my mind until Tuesday.
The shower had got too much, as had the groans of my partner as she wrestled with her inside-out brolly - it was now or never.
We entered the restaurant and were met with a cheery greeting before being guided to our seats.
Tamanna’s is decorated in modern tones and features huge light fittings cum modern chandeliers which give out just the right amount of light to make the atmosphere relaxed and friendly rather than dark and distressing.
Ordering two beers, the service speed at Tamanna’s became clear; it’s as fast as you want it to be.
We ordered our pickle tray and poppadoms quite quickly, but other groups in the now-just-about-full-restaurant had a chat first and a drink.
The pickle tray was as you would expect plus a nicer version of spiced onions - they were fresh and with little bits of carrot and tomato.
I went for a mixed kebab starter and my partner decided on Baltiza’s special kebab.
To say the mixed kebab was two bits of chicken tikka, two bits of lamb and a shish kebab would dramatically undersell it.
Frankly it was the nicest chicken tikka I had ever tasted - warm and flavoursome on the outside and moist and melt-in-your-mouth soft on the inside.
The chef must have used a wand rather than knife as it was magic!
My partner’s kebab consisted of lightly spiced beef with a thin omelette over it. Due to the delicate spicing and non-greasy nature of the meat, this again was sumptuous.
The main courses, complete with a keema naan and garlic rice, were brought to the table.
I’d gone for the lamb massalam on a complete flight of fancy.
When it came it was a huge T-bone steak covered with keema bhuna.
I’d asked for the steak medium, but it ended up being well done - but I actually think this was because the hot bhuna just kept cooking the steak below - so if you go and have the dish, order it a bit less done than normal.
It was a lovely bit of steak, that really tasted beefy - if you know what I mean, plus the spiciness of the bhuna was a lovely counterpoint to the juicy flavour of the meat.
My partner went for the Bengali Taste which is marinated chicken (or lamb) cooked with fresh ginger and garlic with herbs and spices, with green chilli served.
The chicken in this was again top drawer and the thick curry sauce was full
of flavour, rich and glossy.
Empty plates (well nearly, the massalam proved too much!) were their own recommendation.
One thing that struck me as I ate was the number of regular customers who were greeted by name and this excellent service, as well as the quality of cooking, has been able to help Tamanna’s in difficult times when other businesses may have been on the road to nowhere.
