Prithvi - Review - Cheltenham - Cotswolds - The Infatuation
"They say money talks and wealth whispers, but we think Prithvi purrs. From your coat being removed with the flick of a wrist to the velvet booth you’ll be led to, there’s a “shh, we’ll take it from here” feel to this cocooning, fine dining Indian restaurant. Worries melt away as curry leaf-infused mango margaritas hit tables and the soothing orange glow from vintage tablelamps does what we imagine a 24K gold facial would do. The food is excellent at this fancy Cheltenham spot, but so is the experience, which leaves you feeling like someone who's never paid bills. photo credit: Prithvi photo credit: Prithvi A fabulous woman with Patsy Stone energy greets diners at Prithvi and asks them all the same thing: “Are you ready to be spoiled?” Which sets the tone for an evening ensconced in plump cushions and pre-desserts that are delivered on foliage-filled platters. You have a choice of five and seven-course tasting menus—and you should know that the portions are generous for a fine dining restaurant, so we find the five courses to be plenty. Besides, it includes all the heavy hitters, including a biryani butter that altered our brain chemistry. Food Rundown These are dishes from the five-course tasting menu. They change seasonally so the menu you see might be slightly different. Selection Of Snacks Three perfect snacks start the meal here, but the tuna tartare in a tiny curved poppadom is our favourite. Partly because of the satisfying combination of textures, partly because it's served on a coral-looking plinth that makes you feel very fancy. photo credit: Sinéad Cranna Onion Seed Milk Loaf Move aside Kerrygold. This biryani-spiced goat butter is rich, smooth, and has the subtlest murmur of warming spices. And the bread—pillowy and light, with a little cloud of steam that escapes when you tear into it—is the perfect vehicle for it. photo credit: Sinéad Cranna Artichoke Velouté There’s airy and then there’s feeling like your velouté might take off at any moment. This is our favourite dish here. The pistachio and bombay mix crumb is a nice crunchy, nutty element on top of the velvety velouté. photo credit: Sinéad Cranna Red Mullet Makhani This is a thin piece of fish, and while the skin being so crisp is nice, it does mean the fresh sweetness of the meat beneath is a little lost. The makhani is buttery and mild. It’s a perfectly good dish, but not one of the highlights here. photo credit: Sinéad Cranna Lamb Cutlet There’s a confidence to one single asparagus spear that says, “I know I’m a damn good spear of asparagus.” That confidence is not misplaced. From the vegetables with a little bit of give, to the pink, juicy cutlet, and falling-apart shoulder meat, everything is perfectly cooked. photo credit: Sinéad Cranna Stem Ginger Cremeaux Alphonso mango and white chocolate just make sense together, and for anyone starting to grumble about not having a sweet tooth, the makrut lime does a lovely job of freshening everything up. photo credit: Sinéad Cranna" - Sinéad Cranna
