Mint Room Bath launches new menus

The restaurant which changed the face of modern Indian dining in Bath and beyond when it opened in 2011, is back to claim pole position with a string of stunning new menus.

A strong and highly experienced kitchen team, exuberant front of staff and food and drink, which bring a wow factor to the whole experience of visiting Mint Room, this is a restaurant that’s going places and continue to not only keep its loyal followers but win new ones too with its captivating hospitality as a bright shining star of Bath, Somerset.

Like any good restaurant, at the heart of Mint Room’s “new beginnings” is its well put together a la carte menu with a bevy of delicious and distinctly presented starters and mains.

Of the non-vegetarian starters, there are several highlights: Bombay Tali Machli

(Popular street food dish from Maharashtra with crispy fried tilapia, Marathi Goda spices, asafoetida messy peas, curry tartar & lemon); Punjim Karake Kekra (Crispy soft-shell crab, curry leaf, Goan spiced, celeriac, carrot & apple coleslaw, plum chutney & carrot pickle); Chatpata Chicken Kebab (Tandoori Chicken thigh kebab coated with Kashmiri chillies, pomegranate, carom seed, radish & beet salad & mint chutney); and Dhaka Beef Boti Kebab

(Tender chunk of tandoori grilled beef blade chunk, aromatic Bangladeshi spices, sirka onion, mint sauce).

For those wanting a vegetarian selection: Khubani Paneer Tikka (Tandoori roasted Indian paneer filled with apricot, mint chutney & pear pickle); Banarsi Palak Patta Chaat (Crispy spinach leaf sprouted moong dal, tangy potatoes, tamarind & mint sauce, sweet yogurt nylon sev & pomegranate); Tandoori Malai Broccoli (Tandoor grilled broccoli, marinated with parmesan, green cardamon, fig compote); and Railway Sabzi Croquettes (Crushed seasonal mixed vegetable croquettes filled the mozzarella cheese served with tomatoes chutney).

There are a whole host of impressive mains that the Mint Room can be very proud of. From the likes of the plated Neel Giri Monk Fish (Tandoori monk fish marinated with English mustard, kaffir lime leaf, served with neel giri korma sauce & coconut khichadi); and Lamb Rarrah Ghost (Pan seared, glazed tandoori spiced Welsh lamb rump, keema masala, wilted spinach, pickled carrots & rogan jus); to the non-plated, sharing style Mangalorean Gassi

(Fresh water king prawns cooked with coriander seeds, red chilli, fennel seeds, cumin & coconut, finished with lime juice); and the robust Malabari Ghee Roast Chicken

(Slow cooked chicken cubes with South Indian spiced, curry leaf, ginger & green chilies served with Malabar paratha).

Fitting right into contemporary style dishes, there are also dishes you’ll hardly ever see in Indian restaurant, such as Smoked Masala Lamb Ribs (Slow cooked tender lamb ribs with Awadhi spice, spring onion, black pepper, served with Malabar paratha); and Keralan Ox Cheeks (Keralan spiced slow cooked ox cheeks served with tandoori broccoli & carrot pickle).

Vegetarians can enjoy the likes of Artichoke Malai Kofta

(Globe artichoke & cottage cheese dumpling, cooked in caramelized onions, cashew & fenugreek sauce); and Mirch Baigan ka Salan (Baby aubergines and padron peppers cooked in peanut & sesame seed sauce infused with curry leaf & mustard); whilst vegans can opt for amongst others, Green Vegetable Thoran (Seasonal mixed vegetables sauteed with mustard seeds & curry leaf); and Peshwari Chole (Classic chickpea curry with tomatoes, onion & garam masala).

There are a multitude of other dishes to satisfy with one of the dessert high points being the Blood Orange and Cardamom Chocolate Brownie.

The wine list has also been revamped, stunning new cocktails and mocktails added to the drink’s selection with the Mint Room’s ever popular Tasting Menu given a new lease of life as well as the Group Menu.

“I’m so proud of our new menus”, says Luthfur Rahman, proprietor of the Mint Room. “We have worked with our chefs over a period of several months to perfect the dishes with a wide variety of ingredients and styles of cooking along with appealing presentation. However, as I always say about our cooking, we offer a taste of modernity with a touch of the classical and I hope our clientele will appreciate that too”.