Kuti’s Brasserie (Indian) – SouthamptonHALAL STATUS Fully Halal food menu • Alcohol served
The success of my restaurant is down to the quality of our food. We only use the best fresh ingredients. Our chicken is fresh, never frozen and lamb is the best I could find from Wales. Every dish is cooked to order and the difference is in the taste.
If this magnificently-lit historical landmark doesn’t set your pulses racing, it might be time to book that medical.
Kuti’s Brasserie is the culmination of the dedicated hardwork put in by restaurateur Kuti Miah, and his way of saying thank you to the people of Southampton for welcoming him all those years ago and embracing him as their own.
- Asian & Curry Awards – Best Newcomer South of England.
- International Indian Chef of the Year Awards – Restaurant of the Year.
- Cobra Good Curry Guide – Certificate of Excellence.
The place itself is huge, with no expenses or effort spared in making certain its glitzy and lavish interior matches the grandeur of the building itself.
But there’s more. Not only is there seating for 70 more upstairs, including an outside setup overlooking the docks that once saw the Titanic cruiseliner depart for its ill-fated maiden voyage, but Mr Miah will soon be opening a second restaurant with a European menu that’s going to be showcasing, among other things, premium steaks.
As for Kuti’s Brasserie, then it offers a fully Halal food menu, with every effort made at procuring its produce from quality sources.
And of the trio had, the best was easily the passionfruit-oriented Tropical; but only because the other two were garden-variety.
The not-so-good was the yoghurt-based pink Beach, which not only erred on the side of sour, but also appeared to have split making it quite unappealing.
As for the Red Caribbean, then it was mellow in its fruity delivery, and nothing more than pleasant.
It would be no exaggeration to say that this Moongphali Chicken Tikka will likely be in the running for our end of year awards, it was that good!
We kid you not when we say that this wasn’t so much chicken in texture as it was fish, it was that tender. In actual fact, the texture was so unbelievably soft that the knife didn’t so much cut as it did glide through.
And with its yoghurt-based marination complimented so well by the delicate smokiness imparted by the extreme heat of the tandoor, which also gave it an attractive charring, this would be one dish we’d happily return for.RECOMMENDED
Couple that with the sheer quality of the meat sourced, and what we had here were cuts of lamb presented as pink, succulent and tender as you’ll ever hope to for.
In addition, not only did the delicate charring successfully add a textural contrast of sorts, but its smokiness also helped to enhance the flavour of the deliciously spicy marination. A triumph!
The anticipation of receiving a thali anywhere is always an arousing one, heightened, in this case, by the history and surroundings of this restaurant. And we were expecting something quite special after a spectacular pair of starters.
This particular one contained four dishes, dal of the day, rice, gulab jamon dessert and bread.
Comprising of carrots, peppers, beans, peas, potatoes and more, this little bowl of mildly spiced vegetables, had a hint of pungency to them, and was nicely cooked without being anything spectacular.
These chicken tikka pieces were extraordinarily tender, with the balance between the spicy marination and the smokey char judged well enough to make these easily the most memorable part of this thali.
We think that this was a turnip-based dish with the vegetable being nice and soft. In any case, taste-wise, this needed the spices to be far more robust. Too mellow and simply not good enough.
With a semi-thick consistency, the mellow heat courtesy of the garam masala was there or thereabouts, with the tarka coming through well. Decent enough.
While the meat was tender, we all felt that the spiciness in this curry, slightly offset by a touch of the sour, could and should have been more purposeful than it was.
When you have rice whose grains are individually distinct, you know that you’ll be enjoying this with any of the curries presented on this thali.
Had the strength of the spices in this otherwise discernibly sweet onion and tomato-based curry been more intense, this Sikandari Shank would have been more balanced than it was.
In addition, had the cut of lamb been of a less fatty variety, then the meat would have been more tender, and thus more enjoyable, than it actually was.
In the end, a lamb shank that neither looked the part nor hit the high notes.
Better still, rather than the heat of the chilli hitting you in one go, it built up gradually.
As for the spring lamb, then indeed it was tender just as the menu promised, making this an enjoyable one.
And with no garam masala to the whole thing, this had a mild smoothness to it which we all enjoyed.
It was the gentle spicy-sweetness of this Mushroom Matar Masala which marked this out as arguably the pick of the curries had.
With the assortment of vegetables and mushrooms being nice and soft, and with the curry sauce delivering a good depth of flavour, this had just enough heat to make it an enjoyable one.
There’s a reason why we go for Dum Biryanis when visiting award-winning restaurants; when done right, they’re a thing of beauty. The problem, of course, is that these are notoriously difficult to get right on the best of days.
In this case, what frustrated us the most was how a biryani, whose lamb turned out to be so utterly tender, could lack the necessary masala that makes a biryani such a memorably distinct one.
Yes the rice was well executed, but it was all too simple for our liking. A pity, since the clay pot it was presented in was a nice one.
Sadly, we didn’t get a chance to try their desserts menu.
- YES/ NO
- CHILD SEATING
- DISABLED ACCESS
Having picked up a number of awards last year, including an Asian & Curry Award, we have to be honest and say, we were expecting more from their curries. While they were good, they weren't exceptional. And with most of them lacking that real depth one tends to look for in a well crafted curry, we felt as though the chefs might have been playing it a tad safe.
In contrast, however, not only can there be no denying the expertise required in presenting such stunningly delicious tandoori kebabs, but also the sheer quality of the meat sourced is exceptionally good.
But, given that this is The Royal Pier which overlooks the docks that once saw the Titanic cruise ship depart for its ill-fated maiden voyage, one has to acknowledge both the grandeur of the place, and its surrounding history. For that reason alone, Kuti's Brasserie should definitely be on your list when visiting Southampton.
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