Run by celebrated chef Akbar Singh, who lays claim to more than 25 years in the business of exceptional Indian cuisine, Chef Platters is the latest chapter in a culinary legacy that has left an indelible mark on Manchester’s foodie landscape. “Not just a business, but a passionate continuation of a commitment to delivering authentic flavours”, this East Didsbury-Burnage borderlands establishment is well worth seeking out, whether you’re local to the neighbourhood or eyeing up a lunch or dinner on the south side of town.
The menu is expansive, and covers a number of cooking and seasoning styles, alongside sides, a separate kids section, and dedicated vegan options, including charcoal grilled dishes. Opening at the beginning, starters feature the classics onion bhaji, Punjabi samosas, vada pav, pav bhaji, and mushroom manchurian. Not forgetting gobhi 65 (crispy fried cauliflower flavoured with curry leaves), mushroom 65 (same again, only with fungi as the focus), the chilli paneer, samosa chaat, papadi chaat, dahi bahia chaat and aloo tikki chaat. Chezwan crispy prawns, keema pav, meat samosas and chilli chicken are among the non veg entrees, alongside fish amritsari and prawns koliwada. Grilled starters are also a standout: lamb chops, chicken wings, tandoori king prawn, and seekh kebab).
Elsewhere, you’ll find a range of traditional curries – chicken, lamb, prawn, paneer and vegetable — and a selection of Indo-Chinese fusion dishes. Think veg, chicken or prawn hakka noodles, and chicken, prawn or veg fried rice. Ever popular, the Biryani game here is serious, with lamb hyderabadi biryani and prawn jhinga biryani vying for your attention next to the statement lamb shank biryani, slow cooked for extra tenderness. Once your done with the savouries, Chef Platters also has a big reputation in terms of sweets, for example gulab jamun, with or without ice cream, and gajjar halwa, to name but two.