Virgin.net - 25th April 2006

Shish, Bayswater

The concept behind the Shish restaurant is surprisingly simple yet fantastic - kebab culture has never been so exciting.  Shish is a modern interpretation of this style of food and method of cooking, drawing on influences from the Silk Road and Beyond.  The contemporary approach to the traditional recipes of the ancient Silk Road route ends in a delicious selection of dishes that changes seasonally in order to capture the flavours from the Far East though central Asia, from the Middle-East to the Mediterranean.  At the Shish restaurant in Bayswater, the boldly-painted walls, sleek silk drapes and lighting decor is inviting and relaxing.  The funky fusion of eastern and western up-tempo songs and the open plan kitchen wafting out promising aromas was enough to prepare us for a fantastic dining experience.  Kebabs will no longer be reserved for finishing off a drunken night out with the girls.

The current North Indian seasonal menu boasts popular delights from the Punjab region - featuring the likes of Haryali chicken, channa chaat and paneer tikka among others.  If you like the idea of trying new flavours, you’ll enjoy the chance to mix and match from small dishes of hot and cold mezze, skewers of lightly marinated meats, fish, chicken and vegetables, steamed rice, couscous and breads.

The Lebanese aubergine salad starter was fantastically tasty, more so considering my friend and I are not aubergine fans by any means.  These, teamed with the humus and spinach and cheese borek served with herbed flat bread, are perfect vegetarian appetisers.  The chicken in pandana leaves was also superbly succulent, not to mention interesting-looking in green parcels on our plates.  These parcels of chicken marinated in soy and sesame and served with dip were devoured with enthusiasm.  As a keen chicken fan, they were really pretty perfect.

The aloo tikki, spiced potato patties, are part of the Shish North Indian seasonal menu - they’re moreish and worth a taste.  Impressed with the flavoursome starters, we ordered two North Indian special kebabs: the Haryali chicken and Amritsari lamb.  Be sure to tell the chef if you like your meat well done and your preferred sauce - there’s tahini, chilli or mayonnaise.  Perfectly seasoned without being too overpowering, the kebabs were non-greasy and delightful.  Some of the Shish can be ordered as wraps, which would be perfect for lunches or a light snack.

Having left little room for desserts but curious to find out what the turmeric Crème Brulee would be like, we were thoroughly impressed.  Do try this speciality dessert if you get the chance - perfectly fluffy with flavours that worked magically, it really is the icing on the cake.