the radhuni

We picked the hottest day of the year to visit The Radhuni. It would be fine, I said to myself. I would avoid spices and drink water. Besides, everyone I had spoken to raved about the place; they had not won the Best Curry Restaurant in Edinburgh for nothing, I was told. You won’t be disappointed, they said. Just look at how well they are doing. Despite the heat, I would have an incredible time. I wasn’t wrong.

The Best Curry Restaurant award is not the first accolade for the Indian-Bangladeshi restaurant; they hit the news last year when, in addition to winning Best Restaurant & Takeaway in Scotland (at the ARTA Awards), their own Ashok Ram won Top Chef at the Scottish Curry Awards.

A novice cook when he arrived, the restaurant invested heavily in his natural outstanding talent. Speaking to the Edinburgh Evening News at the time of the Top Chef Award, Radhuni’s Manager Habibur Khan said,

“Cooking is like a picture – you’ve got you colours, your pallet. In cooking you’ve got spices its and ingredients, its an art. Ashok and his colleagues have adapted to trends and kept learning more about spices and modern styles of cooking while using only the best and most authentic ingredients.”

With my background research underway, I have to say I was delighted to be visiting, despite the soaring temperatures. It is always a joy to review somewhere you know will be good.

The restaurant is located in Loanhead, about a 3 – 4 minute drive from Ikea. From our house, it took 15 minutes – a welcome escape from the usual 45 minute bus ride into the centre of town. Despite being 7.30pm, the heat was burning. It was an absolute relief to step inside the cool, calm and quiet restaurant.

The first thing I noticed was how many locals there were – people who obviously loved the restaurant and came back time and time again. The Manager greeted us warmly and the staff, again mainly locals, were so obliging. The Radhuni appears to be completely (and welcomingly) embedded in the town and surrounding areas.

the rudhani

It is easy to see why. How to describe the food. I have had many a Korma in my time (I know but I like it alright?) but this was hands down the best I have ever had. I opted for lamb as opposed to chicken. Huge win. The creaminess of the korma sauce, mixed with the sweetness of the Peshwari naan was incredible. The fact I had chosen lamb only made the meal even better.

the rudhani

Phil, as always, had eyes bigger than his stomach and went for the Seekh Kebab (of COURSE I had some), poppadoms with delicious dips and Rogan Josh with chicken.

The word Radhuni means “passionate cook”. The passion is not only confined to the kitchen. It emits through the warm service, the decor and the guests who clearly love the place. The food took around 20 minutes to prepare but we didn’t mind because we knew it was being created with such skill and love. It really does make a difference to the end result when you care about what you create.

I cannot recommend The Radhuni enough. Although I am given a complimentary meal in return for a review, I am being 100% unbiased – if you enjoy Indian food, then you MUST try this restaurant. I am not alone in thinking it is incredible – best to book quickly.

the rudhani

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