Following a shock arson attack in 2014, the revamped (New) New Bengal has risen from the ashes both figuratively and literally. Boasting a fresh new look and an emphasis on street food, this is a restaurant going from strength to strength.
The restaurant is managed very capably by Shah who is always on hand for a warm welcome. We visited on a late September’s evening and the restaurant was near full clearly this is a venue back at the heart of Gosforth’s after-hours scene.
The New (New) Bengal has swerved traditional Indian décor in favour of a fresh approach. Walls are bathed in a rich, duck egg blue whilst polished tabletops, chic leather seating and a chromeladen corner staircase further contribute to a stylish new makeover.
Much has changed on the menu too. There’s been a real clamour for Indian street food in recent times and the New Bengal have duly noted this. A savoury snack, Bhel Puri consists of puffed rice, mixed vegetables and tangy tamarind whilst mini ‘Bengal Bites’ featured rounded puris with a chick pea and chutney filling. Both really put us in the mood for some authentic Indian cooking.
We then moved on to a selection of traditional starters. I chose Chicken Chatt, an old favourite of mine executed superbly well here. Diced chicken morsels sat alongside a light, buttery chappati with the presentation looking both artful and impressive. My girlfriend Lily’s starter, bhuna prawn on puree took on a similar bent. Shimmering with freshlytempered spices, this demonstrated the standard of cooking the New Bengal are really capable of.
There was much to enthuse over in our main courses too. In addition to traditional anglo-indian favourites dupiaza, rogan josh, dansak, vindaloo etc the new Bengal offers a host of meat, poultry and seafood specialities which offer much choice.
The new menu has been described as “Indian food with attitude. For mains, I chose the chicken sholay, a very spicy dish made with onions, peppers, garlic and fresh chillies which really lived up to that mantle. Lily opted for the Chicken Tikka Balti, another speciality made with onions, tomatoes and a raft of strong spices. Both were mopped up with a ‘quilted duvet’ of a peshwari naan alongside a side of vegetable pilau which was fluffy and aromatic.
To wash all of this down, the New Bengal have refined their drinks selection with a range of good wines, Indian lagers and Wylam beers. Waiters are very clued up and are happy to recommend a tipple to partner a chosen dish, intensify the flavours and elevate the whole experience.
In addition, the restaurant remains a popular drop-in destination for takeaways whilst a spacious upstairs dining area can cater for private parties and function.
This iconic suburban curry house has a new lease of life.
