Alishan Restaurant

Congratulations are due to Alishan, the Tonbridge eatery that has been declared joint winner of the Best Restaurant in South East England category of the Spice Times Restaurant Awards.
The award will come as no surprise to regular customers, who come to Alishan for its distinctive, delicious take on
Northern Indian Mughal cuisine. The restaurant specialises in much-loved Indian favourites, cooked using 200-year-old methods, but given a distinctly modern twist. The result is
a happy marriage between old and new, between traditional and forward-thinking, and it’s one that keeps locals coming back for more.
The formula may have worked successfully for over 12 years, but no one could accuse owner Riaz Ali of resting on his laurels. He has recently overseen a restyle, adding
stunning wallpaper, chandeliers and other opulent touches to the restaurant’s cool, contemporary interior.
There’s now a car-parking area at the rear of the restaurant, a home-delivery service for takeaways, and Alishan’s soon to be launched new Privilege Card – offering regular customers special offers and benefits.
“It’s all about making things easier for our customers,” Riaz explains. “Great service is at the heart of what we do – we pride ourselves on making our clientele feel welcome,
and on showing them traditional Indian hospitality.”
The restaurant is large – it can accommodate parties of up to 100 – but the relaxed, friendly atmosphere makes it intimate enough for couples, families and business lunches, too. “Our customers are a really good mix. We get people of all
ages coming here,” says Riaz. “The one thing they have in common is that they love the food!” And now that food comes with a Spice Times stamp of approval. Of course, there are the much-loved kormas, dhansaks and jalfrezis, all cooked to perfection. But you’ll also find plenty of unusual, distinctive dishes that you’re unlikely to see on the menu at your local curry house, such as jhinga zaffrani, jumbo king prawns
marinated in pickling spices, served with spicy mashed aubergine, okra and hot tamarind sauce; and subz
gosht, a Hyderabadi delicacy of mutton cooked with a rich paste of spinach, green chilli, coriander and mint. As they’d say in India, this is ‘shubo bhojon!’ (top nosh!).