I tried Warrington’s top curry restaurant and it’s the best I’ve had

The honour came just 18 months after the Mersey Street venue opened its doors for the first time.

Biju Joy has packed his menu with authentic, flavourful curries and traditional dishes from Kerala in south India.

He’d always wanted to share the rich flavours and diverse traditions of curry and south Indian cuisine with Warrington people.

To mark National Curry Week, which runs from Monday, October 7 until Sunday, October 13, we tried some of The Black Gold’s most popular offerings.

We tried four dishes that we’d never had before – chicken 65 and Black Gold prawn chilli to start before a prawn mango curry and Kozhikodan lamb masala – and we were blown away by how good they tasted.

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The starters were packed full of flavour – the chicken had a spicy masala marination of chilli powder, turmeric, garam masala powder, lemon juice, garlic, eggs and rice flour before being deep fried until crispy and the popular Indo-Chinese Kerala dish was prawns dipped in batter and deep fried, then tossed in onion, garlic, ginger, peppers, chilli sauces and spices.

Prawn and mango curry

Both our choices were perfectly spiced and left us looking forward to the main courses.

The prawn and lamb mains were equally delicious with my husband saying the lamb masala being one of the best curries he’s ever had – so many flavours and spices.

It felt like we were eating home cooked food, made with love.

We had light and fluffy basmati rice and Kerala parathas to accompany the main courses – a popular street food dish in Kerala prepared with plain flour, oil, ghee and water, with the dough beaten into thin layers and formed into round breads.

Kozhikodan lamb masala

With authentic flavours of Kerala, a southern state of India, trained chefs have honed their skills cooking traditional dishes ready to take you on a culinary journey.

They use fragrant spices and fresh ingredients with no compromising on quality.

The beef ularthiyathu is popular – it is enriched with slow roasting tender chunks of beef in authentic spices, coconut slices and curry leaves.

The vegetarian paneer matter masala, which features a medley of cottage cheese and peas and other favourites include the different varieties of dosas depending on the fillings and spreads, prawn mango curry and the fish moilee.

The Black Gold is well worth a visit during National Curry Week or any other week of the year – we will definitely be returning to try some of the other dishes on the menu.

Kerala parathas