Page 31 - Taste London Magazine

Exploring Authentic Flavours with CIhef Jamal A“hmed BY Shozna delivers outstanding Indian and Bangladeshi dishes with impeccable service, making it a must-visit culinary destination in Rochester. from surrounding towns. was bustling, a clear indicator of its popular- ity. Remark- ably, Chef Jamal has cul- tivated a loyal customer base of over 2,000 patrons, with 40% hailing from Roches- ter and 60% For the main course, we savoured the Karahi Mughal Special, Bengal Bemisal, Vegetable Balti, Jaipuri Lamb, and Curry FATIH ONCU Shozna in Rochester, Kent, offers exceptional Indian and Bangladeshi cuisine crafted by award-winning Chef Jamal “Jay” Ahmed, providing a memorable dining experience with top-notch service and a welcoming atmosphere. recently had the pleasure of dining at Shozna, a charming Indian and Ban- gladeshi restaurant nestled in Roches- ter, Kent. The restaurant’s modern UK façade, adorned with a striking billboard and a quaint garden at the entrance, imme- diately set a welcoming tone. ing his inspirational journey from Birming- ham to London at the age of 16. After part- nering in a restaurant in 1989, he amassed extensive experience and knowledge in Indian and Bangladeshi cuisine, culminat- ing in the establishment of Shozna in 1996. Over the years, he has invested £600,000 in designing the restaurant, which boasts large lamps, a modern bar, and a stunning bowl filled with floating flowers and candles. Shozna offers a rich culinary experience, showcasing the diverse flavours of the Indian subcontinent. The menu highlights regional variations, from the fish-rich dish- es of Bangladesh to the spicier meat dishes of South India and Pakistan. Each dish is a testament to authentic Indian cooking, an art refined over generations. Our culinary journey began with Lamb and Chicken Tikka, each priced at £5.90. These dishes provided a delightful burst of flavour with tender, marinated meat cooked to perfection. The smoky, spicy notes per- fectly complemented the succulent texture, making them a must-try for any Indian cuisine enthusiast. served with pilau rice. This dish stood out with its rich, intricate flavours. The Bengal Bemisal, at £17.90, offered a unique experience with Bengal fish fried in olive oil, cooked in medium spice and fresh herbs, and served with onion rice. This dish maintained the delicate flavour of the fish while introducing a delightful spice blend. The Jaipuri Lamb, priced at £10.90, was a semi-dry dish prepared with spring onions, green peppers, and fresh herbs, offering a special recipe from Jaipur with a Madras hot twist. These main courses, each a signature creation by Chef Jamal, show- cased his exceptional culinary talent. To complement the meal, I chose a cocktail made with pineapple and lemon juice, which was refreshing and perfectly balanced. Shozna offers a superb dining experience with a rich variety of exquisite dishes, impeccable service, and a warm, inviting atmosphere. Chef Jamal’s passion for culinary excellence shines through in every aspect of the restaurant, making Shozna a must-visit destination for lovers of Indian and Bangladeshi cuisine. Chef Jamal Ahmed, the mastermind behind Shozna’s award-winning cuisine, sharing his inspirational journey and culinary expertise with guests. Since its inception in Strood in 1996 and subsequent relocation to Rochester nearly two decades ago, Shozna has garnered an impressive array of national and interna- tional accolades. This success is a testa- ment to the dedication and culinary prow- ess of Owner-Chef Jamal “Jay” Ahmed, who named the restaurant after his sister. Chef Jamal’s unique touch to traditional curry dishes is evident in every bite. George Shaw, food critique writer of Taste Lononn and I were warmly greeted by Chef Jamal upon arrival. Despite it being a mid-week evening, the restaurant Meat. The Karahi Mughal Special, priced at £13.90, featured boneless tandoori chicken with king prawn cooked with Chef Jamal invited us to the second floor, which is reserved for business meetings and special events with a capacity of 60 diners. Both the main dining area and the event space are impeccably designed, featuring a modern, simplistic aesthetic with imaginative layouts and captivating lighting. Our evening began with Chef Jamal shar- minced lamb in creamy special spices, TASTE LONDON II 31