This restaurant was opened in September last year and provides competition for the longer established Lingfield Tandoori (formerly the Curry Inn prior to 1996) on the opposite side of the road. It’s always difficult to decide which one to go in faced with such a choice - the Lingfield Tandoori was in an attractive older beamed building while the Bengal Village was new and sparkling, and had a touch of class about it. In the event I let my nose decide - I went in and got a small menu from each, sniffing great nosefuls of aromas whilst doing it. The Bengal Village won the smell contest and hence this report.

The restaurant clearly got much local publicity when it opened and cuttings from various papers and journals are plastered all over the door and front window, along with notices of various awards won by the chef. Whether these awards were won competitively or whether they are those which can be bought is unclear! Once inside it looks good quality. A nice reception and bar with the restaurant beyond lit by small twinkling lights inset in the ceiling looking like stars and providing a dusky light. A large fish tank illuminated at the end of the dining room stands out in the low light and adds to the atmosphere. It seats about 65 with attractive etched glass panels between alcoves, and the good quality furniture, linen and cutlery complete a pleasing first impression. Also, the toilets are worth a mention as they are excellent with basin lights coming on when the door is locked, the most decorative toilet seat I have seen (pictures of shells, flowers etc. adorn it) and an array of soaps, anti-perspirant, colognes and various creams by the wash bowl.

The menu covers all the usuals plus one or two less common names amongst the chef’s specials. I noted that Pathia was cooked with coconut - unusual in my experience - so I opted for Chicken Tikka Dansak. This was well flavoured in a very dark, thick sauce and quite hot. My wife’s vegetarian dishes of Mixed Vegetable and Aloo Gobi were tastily spiced if fairly standard and the best was the slightly unusual Dall Sag. The rest of the trimmings (popadoms, rice etc) were all fairly standard.

The place was packed but service was excellent (there must have been six waiters rushing about) and very friendly. Portions ample and prices about average.

The food overall was good formula curry but, despite many notices on the outside in praise of the chef, nothing really out of the ordinary. Nevertheless, a very pleasant meal and restaurant and it is no doubt giving the other Indian restaurant in the village some stiff competition.

Malcolm Wilkins - August 2001