Is there any tougher dinner choice than Indian vs Mexican? Bombay Burrito on Goswell Street has solved the problem, offering freshly cooked curry in a burrito. Like Subway or Tortilla, you choose your wrap and your topping, before adding a range of extras and sauces.
It’s one of those places you may walk past a few times and peer inside skeptically, intrigued but not entirely convinced. So, to settle the curiosity, three of our reporters decided to give it a try… here is their verdict.
Sarah Graham
I opted for beef rogan josh, in a regular wrap, with chickpeas, onions, cheese and mango chutney.
The beef was tender, and the mango chutney nicely balanced the hotness of the rogan josh sauce, but the wrap started falling apart within a few bites and my hands ended up in a big spicy mess. A delicious meal, but not recommended for first dates.
Alina Polianskaya
Not being the most decisive of people, I settled for two mini wraps. My veggie option included the classic Indian combination of palak (spinach) and paneer (cheese). This was pleasant enough but ever so slightly bland, and I was left wanting more.
The second wrap definitely fixed that problem. With succulent beef, cooling mint chutney and some vibrant fresh chilies spicing things up, I was left feeling satisfied and with a rather hot head.
Alex Taylor
I chose the Chicken Tikka Burrito – packed full of juicy chicken, peas, spices and fiery chilli sauce, the wrap really cleared the senses. Unlike a full curry or alternative fast food outlets, it felt filling rather than weighty. But make sure you bring plenty of napkins because things do get messy!
As Bombay Burrito has demonstrated, fusion food can bring an exciting new twist on the classics, and combine cultures to bring forth new tastes to tease the palate. If this review has inspired you to experiment with some of Islington’s finest fusion, then why not also give Zilouf’s on Upper Street a go…
Zilouf’s is a great rustic hideaway, providing a cultured fusion of food styles. My starter, chickpea and black bean fritters offered a Middle Eastern tinge. Complemented by cool, white yoghurt, the dish reflected the interior décor.
For my main course, the focus shifted to oriental Pad Thai. Plentiful in size, the rich flavours worked with the crisp nuts and vegetable shredding. The only criticism would be the number of mushrooms, which threatened to dominate the taste.
To finish the varied cacophony of tastes, a creamy chocolate mousse, flourished with raspberry worked wonders. Although pricey, there is a two course £15 dinner deal covering many dishes.
Alex Taylor
