As most of us know, curry is an English invention, Indian food being spicy but very different and regional in its styles. Chicken Tikka Massala, the national dish of England now, is apparently a Scottish invention.
If you are lucky the chicken tikka element is made in a tandoor oven and the sauce is defrosted as the dish tastes okay.
At Nisha on the main drag at Phgonsavanh, the sauce also seems to be prepared freshly. Cream doesn’t drown out what spicy flavours are in the sauce. In fact this chicken tikka is very spicy which is why I like it; it has body and flavour.
This isn’t your run off the mill cop out for people who don’t really like spicy food (as Baileys is the cop out for people who don’t realy like alcohol).
The only problem is that on this cold windswept night the restaurant is open to the elements. Beer is too cold for somebody who is wearing every item of clothing brought on holiday. Instead I drink the Massala Tea, which warms me for at least the walk back to our icy hotel room.
There are also branches of Nisha at VangVieng and Luang Prabang. It’s very much a back packer restaurant. But it serves great curry and is worth a try.
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