Royal India - Ipswich

Royal India Ipswich

I’m afraid that I can’t remember much about my first visit to this newly opened establishment as the exertions over the bank holiday weekend had taken it out of me but Clare and I returned last Friday.

The restaurant is opposite the railway station and actually shares floor space with the Station Hotel pub.

The food is of a high standard with the various dishes nicely and variously spiced, fluffy breads and good Smokey sweet DHALL SAMBER.

It’s also possible to bring real ale in from the pub to quash the hot flames of those fiery dishes and the hops in my spitfire did this rather well.

Service was good and the staff suggestions welcome, they also have an accessible menu on the restaurant’s web page which is linked above. I’d highly recommend this restaurant to anyone near Ipswich station or who wants to try a well priced and reasonable quality within the Ipswich area, especially if you like a drop of ale with your spicy fix.

Station Hotel - Burrell Road - Ipswich - IP2 8AJ
01473 691737
OPENING HOURS
Mon to Sun Lunch Time - 12noon to 2pm
Evening Time - 5pm until Midnight
Open 7 days a week Including Bank Holidays

Beef in Bishops Finger Ale

Clare and I found a few Recipes for similar dishes on the web but adapted this for what we had in the cupboard. Worked lovely too.

Though we used the slow cooker it would be possible to oven stew this. three hours fifteen minutes aprox gas mark two, 300 deg F 150 deg C.

Please, if you’re cooking in oven substitute cooker with casarole dish or what ever you’re using. This should satisfy 4 people.

1 lb lean stewing steak or 1 and a half lb if you’re hungry
1 500 ML bottle of bishop’s finger or other good ale. Probably best not to be too sweet a beer.
2 large carrots chopped.
Two sticks celery chopped.
1 small pack fresh button mushrooms.
1 small onion diced.
10 whole Shallots.
3 cloves garlic crushed.
1 tablespoon English mustard (if no mustard substitute with a good splash of mild Tabasco)
A good splash of Worcester sauce.
Plenty of fresh ground black pepper.
One beef oxo cube.
1 third mug of thick beef gravy. (we used 3 to 4 teaspoonds of bisto for this)
2OZ flower.
A little oil for the browning (We used garlic oil)

1: ad a little oil to a pan. Cover each piece of meat in flower then brown in the oil bung meat in the cooker.

2: brown onions Shallots and crushed garlic in a little oil

3: add gravy ale mustard Worcester sauce pepper and oxo in a jug and mix well

4: chuck garlic, onions Shallots in to the slow cooker

5: add mushrooms celery and carrots to the cooker, tip the mixed up ale and gravy mixture on top.

6: just eat when it’s ready. If you cook with a slow cooker you should know. If its just on low this should cook in around 7 to 8 hours.

7: go back to bed after eating bagel and drinking a brew.

Top of the Puds

Not surprising. Everyone likes a pud don’t they? Memories of my granddads Yorkshires as a kid and at home with my parents the first time Clare came to stay with a huge pud swimming in onion gravy. I think that’s when Clare realised she had a crush on me!!

“The Yorkshire pudding has been named the nation's favourite regional food.
It beats the Cornish pasty and the Melton Mowbray pork pie to come first in its category
at the Good Housekeeping food awards.
Lea & Perrins Worcestershire sauce was named the favourite store cupboard ingredient.
All entries were nominated by Good Housekeeping magazine readers.
Winners were picked by a judging panel which included editor Louise Chunn, M&S chief
executive Stuart Rose, restaurateur Prue Leith, Fergus Henderson of London's St John
restaurant, and television's Aggie MacKenzie.”