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Blue Ginger, Whitchurch Review 12th April 2017

Blue Ginger has been a familiar face on Gilda Parade for quite a few years now; in recent months there has been a change of management but the tenets of good quality food cooked to order for you, plus impeccable service in a warm and friendly atmosphere remain top of their list. The customer is king and their team of creative chefs strive to produce imaginative dishes to tempt even the most jaded palate, with the definite plus that it is a ‘Bring your Own’ restaurant in terms of any alcohol or soft drinks you might wish to have to accompany the meal, thereby making it a most reasonable evening out.

The decor is modern, grey and black leather banquette seating with glass partitioning and a wonderful blue flower mural across one of the walls (the clue is in the name). The tops were speedily popped off our bottles of ‘brought our own’ lager and we took a journey through the menu helped along the way by the popadom and chutney tray, brought by the genial manager with a helpful suggestion of perhaps not to eat too many as he wanted us to enjoy the food to come.

To start, we chose to share the kebab platter for two, a selection of chicken, lamb and mince, and also decided to try Tandori jinga, large king prawns flame grilled in a Tandor and glazed with butter. I’m a great lover of coriander so for the main course I ordered coriander chilli chicken cooked in a medium hot sauce with garlic, coriander seeds and green chilli, and being in an adventurous frame of mind my dinner guest decided to try the chef’s special; roasted breast of chicken stuffed with minced lamb served in a Bhuna sauce. For sides we took Bombay potatoes, saag aloo and Blue Ginger mixed rice, and a natural nan bread.

And what a feast this was! All served on beautiful differently shaped white plates and bowls which somehow seemed to hold the heat without requiring a hot tray. From the starters I particularly enjoyed the sheek kebab, delicately spicy and very well set off by the fresh and crunchy salad served with mint yoghurt dressing. The king prawns were cooked to perfection, and we loved the buttery sauce.

My coriander chilli chicken took no prisoners; it was gloriously hot, spicy and made no apology for bringing about a slight glow to my cheeks – I really enjoyed it. The chef’s special looked magnificent; the breast of chicken cloaked with Bhuna sauce was delicious, as were all the side dishes. All I can conclude is that the people of Whitchurch are very lucky to have such a restaurant in their midst.

Jacquie Vowles

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