where do i start ?
my name is clive , and im a curry-holic !
also , i live in london and am therefore used to having a wide choice of good curry houses at my fingertips .
i know a good curry when i taste one , and a bad one as well . a curry (collective name i shall use for indian/pakistani food ) is not just about the spice used to marinade the meat . that is 50 % of what a curry is about . the other 50 % is the cooking technique and the texture of the meat (sorry veggies , this is about meat!)some restaurants might have a spice level to your liking but the meat is chewy or dry , but the prithi raj in lancing in my opinion have absolutely nailed it ! the lamb jalfrezi was superbly spiced but the meat was that melt in the mouth texture that you get only when you slow cook with care . their hari murgh chicken tikka was also so soft and sensationally spiced . the meat samosas were also excellent . i shall definately be returning . they absolutely know exactly what they are doing . also their BYO alcohol policy definately keeps the cost down instead of paying £4-5 for a pint , you can pick up a supermarket six-pack . read more