Peek through the windows into Shezan and you’re sure to spot their awards. Proudly displayed in the window are accolades awarded to the restaurant at the Scottish Curry Awards for being the Best of Edinburgh, for both 2014
and 2015.
The awards are a testament to the venue’s dedication to providing first-class fare – the curries reflect a culmination of 30 years and three generations of recipe adapting. Now under the management of Shahid, the recipes at Shezan are still based on the same Punjabi food that first thrilled customers in Glasgow in the 1980s, when the family business began. Punjabi cuisine is known for its depth of flavour and blend of spices, which are added at different stages of the cooking process.
Even the poppadoms and pickle tray that we shared to start included some surprises. The homemade pickles were delicious, and there was an intriguing, rich tamarind sauce that we had never sampled before. The pickles arrived on an elegant wooden board, in keeping with the modern and airy decor, with large windows that allow for people-watching in the centre of Edinburgh’s social scene. Shahid plans to add a bar to the basement, and the extensive drinks menu reflects his ambitions.
As for the curries, they were as good as the gongs in the window suggest. My special karahi bhuna was a fiery affair, with colourful chillies and capsicums well-matched with a generous portion of chicken pieces, all served in the cast iron bowl that gives the dish its name. My partner’s lamb balti came in as rich a sauce as I’ve known in a curry. Dark and velvety, it contained a variety of spices that truly delighted my palate – the flavours blended beautifully. The waiter had recommended the lamb dishes because the spring lamb was particularly tender and he wasn’t wrong – the meat melted in the mouth.
Both curries were served in extremely generous servings, and we only had to share one portion of rice and a naan between us to accompany the main courses. Even so, we were more than full, especially as the Peshwari naan was full of fruit and nuts – delicious. Such a hearty side dish would make a fine lunch on its own.
