NOTHING is more effective at blasting away those January blues than a good curry.
During this recent cold snap, I decided the time had come to search out a decent restaurant to do just that.
I had been hearing good things about the relatively new Parivaar restaurant in Mold for some time and thought it was high time I gave it a go.
As I booked a table for that evening (although I probably didn’t need to) I was told two important facts about the establishment – it is cash only and they do not sell alcohol.
Beer lovers and wine drinkers need not worry, however, as patrons are able to bring their own, although there is a £2 corkage charge, whether corks are involved or not.
My girlfriend and I arrived – alcohol in hand – and were greeted by a well designed, and deceptively large, restaurant.
A husband and wife team run the show, and divide their time between kitchen and front-of-house duties, creating the feeling you could be enjoying food in their very own home.
They bill themselves as a family-style restaurant, offering dishes passed down from generation to generation – and that is definitely the sense one gets.
The service from both is great, even if it feels both might still be finding their feet in the business somewhat.
Now on to the important bit – the food.
We started as all meals at an Indian restaurant should, with poppadoms and a chutney tray.
Some places offer this part of the meal for free but I am not going to complain too much that we paid for them as it was a perfect way to start.
A starter is also an integral part of any Indian meal, and my mixed starter of chicken and lamb tikka, samosa and onion bhaji was absolutely delightful.
I did not hear any complaints from my girlfriend about her tandoori chicken either, which looked delicious.
It was a filling start to any meal, but our mains – a chicken jalfrezi and lamb rogan josh – were so good we didn’t leave a morsal.
Mold is enjoying a culinary renaissance in terms of the quality and breadth of restaurants on offer at the moment, and this one fits in perfectly.
I have no doubt that it will establish itself as a firm favourite for the people of Mold, and beyond.
See full story in the Chester Leader