I had the most delightful Lamb Jalfrezi in a London retaurant
which really set me on a course for hunting down Jalfrezi dishes near to home in Bolton. Unfortunately, I have found the chefs interpretation to be wildly different from restaurant to restaurant. Not being one for mad hot dishes but needing very tasty sensation, I found that the original one I had was just right, not too spicy but very tasty. The experiences since have in the main, nearly blown my brains out with too many green chillies.
Do any of you experts have any tips on how best to ask for the less
spicy variant? I ask for less chillies but it still comes out too hot.
I still slaver over the thought of the original Jalfrezi that I now
think will be the one and only that I ever really enjoyed!!
Great website by the way!!