Let’s talk about the naan bread. Oh, the naan. It’s not just bread; it’s a carbohydrate duvet. It arrives at your table looking like a puffy, golden pillow that fought a frying pan and won. You tear it open, and steam that smells of butter and garlic punches you in the face. It’s so good that couples have been known to fight over the last piece. I saw a man trade his entire portion of korma for one more bite. No regrets.
But the real hero? The poppadoms. They come with a tray of dips that mysteriously includes a neon-green mint sauce that could strip paint. Don’t question it. Just dab, crunch, and feel your sinuses clear. It’s a pre-meal ritual that feels like a baptism by spice.
KHYBER PASS, Walton-On-Thames - 2026 Reviews & Information
The Main Event: Curry That Lies to You
The curries themselves are a masterclass in deceptive naming. A “mild” curry here is like a “gentle” bear hug from a grizzly. It starts sweet, then bam—a slow burn that builds in the back of your throat like a tiny, spicy volcano. The Chicken Tikka Jalfrezi is not just chicken; it’s a pile of chunky, charred pieces swimming with bell peppers and onions that have been sautéed until they have a personality crisis. It’s loud, messy, and utterly perfect.
And the Lamb Rogan Josh? It’s the colour of a deep, velvety sunset—if that sunset was made of clarified butter and cardamom. The meat is so tender it falls apart if you look at it wrong. You’ll find yourself using the naan to mop up the sauce like a desperate archaeologist trying to preserve a fossil. Because you are preserving it. In your stomach.
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