Pub Royale

While I have been told that I am a pretty adventurous water, I am a little intimidated when I don't really know what the food will be like.  Indian food uses so many unusual spices that are not used in other cuisines, that I have been a little intimidated to dive in.  There are things that fall within the realm of Indian cuisine that I really like, but my knowledge base of Indian Cuisine is small so it is generally not a go to for me.  India, however, was a colony of the British Empire and Anglo-inflected Indian cuisine is popular in England, so if Indian Cuisine is put through an English lens, this makes it easier for me to try.  If a restaurant putting out Anglo-Indian pub fare hores a chef that I know and like, that makes it easier for me to try.  Pub Royale, a gastropub with a really good beer list serving Anglo-Indian cuisine recently hired Chef Joanna Stachon, formerly of Ada Street, a restaurant I have come to love, so I decided that it was time for a visit.  The sign over the door looks really weathered with the lettering giving an exotic Indian feel and green neon signs above the name announcing food, beer, and brunch.  Inside, the space is narrow with the bar running along one side.  The walls are brick with Indian masks hanging on the brick walls and hanging globe lighting.  There is a large mirror behind the bar framed by a couple of stuffed white peacocks.  The glassware is kept hanging or sitting under the shelf holding the liquor and there is an old BMW motorcycle hanging on the wall behind and beside the bar.

While there is a printed beer list, the most up to date list is on a digital screen at the back of the restaurant.  I didn't actually notice the list until I had already ordered and received my beers off of the cardboard menu.  I ordered Odell Pyrus and Prunus American Wild Ale and Prairie Twist Farmhouse Ale.  The Odell was very tart.  While I liked it, it was a sipper as opposed to something you might put down quickly.  The Prairie was a hoppy and funky saison.  It had a pronounced flavor, but I had never had a high alcohol sour before (the Odell was 9% ABV), and I liked that more.  Having said that, while I did like the Odell better, the Prairie was better with my food.  

As for my food, I started with something I will almost always start with when I eat Indian food, Samosas.  They had a crispy outer shell as a good samosa is supposed to and was filled with Potatoes, Peas, and Onions, and was served with Cilantro and Tamarind Chutneys.  The samosas were good without chutney.  The crust was like a fried wonton with steamed potatoes, peas, and onions and the flavors that they provide.  While they were good without the chutney, they were better with, thiough I will admit that I did prefer the tart and bitter flavor of the tamarind to the green flavor of the cilantro chutney.

When I looked over the food menu, I saw something else that there also was no question about ordering.  At Ada Street, Lamb Ribs had made a showing on the menu and they were a big favorite among my friends and I.  They were also on the menu at Pub Royale with an Indian twist, adding Pomegranate Seeds, Cilantro, Pistachios, and Crispy Rice.  The ribs themselves were tender and flavorful, but required a little pull to remove from the bone.  The pomegranate seeds provided a bitter sweetness, and the crispy rice had a light fried flavor and added some crunch.  While it was a little different from that that was served at Ada Street, it was still very good.

My next course, while vegetarian, could very well be considered a main course.  It was Butternut Squash Dal with Red Lentils (the dal), Broccolini, Saffron, Pumpkin Seeds, Lasanachi Chutney (Garlic Chutney), and Crispy Kale.  This was very rich, flavorful, and spicy, and the Kale was very light and crispy with the lentils and squash being very creamy textured.  While I expected that I would like this, I was surprised at how much that I did like it.

While I was enjoying the dal, Chef Joanna came out to greet me (I asked if she was in and when told who was asking, she said that she would come out and say hi).  We exchanged pleasantries and caught up a little and shortly after she returned to the kitchen, I received a bonus course that was not yet on the menu:  Charred Rainbow Carrots with Lemon and Honey Greek Yogurt, Smoked Pistachios, and Sherry Golden Raisins.  I really like carrots and these were cooked to a perfect tenderness.  They were lightly sweet which the raisins paired well with.  The pistachios added a crunchy textural variety and a nutty flavor and the yogurt provided a tart counterpoint.  It was simple and complex at the same time and I really enjoyed it.

There is one thing on the menu that could qualify as dessert and that was the Naan Doughnut with Chai Dulce de Leche Sauce.  While most doughnuts are finger food, this, because of the Dulce de Leche Sauce needed a knife and fork.  The doughnut itself was pretty dense and powdered with sugar, making it lightly sweet.  The Sauce provided the sweetness that you would expect of a doughnut and the chai spices added a sweet spiciness to the whole thing.  It provided for a very nice finish to a good meal.

 I really enjoyed my meal here.  The food was really good, and while a little exotic, not inaccessible.  The staff is very friendly and helpful and the place has a nice design.  I will definitely return and will probably bring friends.