When we stepped inside Bhujon Restaurant in Sutton Coldfield, we immediately knew that we were in for a great evening.
Whilst walking into the sophisticated Bhujon Cocktail area where diners can indulge in classic and a bespoke selection of cocktails. Our eyes were immediately drawn to the spacious and attractive dining area below that just oozes class, comfort and style.
As were a family of six we were seated in a booth which was ideal, it was our own comfortable segment of a larger impressive restaurant, we perused the menu and were given advice and recommendations from the helpful staff.
It was nice to see not only a good selection of traditional Indian dishes but also some very innovative choices that were something a little different to what you would find elsewhere.
We chose a variety of starters from Lamb chops adraki perfectly cooked and spiced to Chicken Tandoori tenders, chicken delectably seasoned, the starters were a taste of what was to come as each starter was delicious and the attention paid to the presentation was exquisite.
The highlights of our main courses proved to be a Bhujan speciality Tawa Chicken Jalfrezi cooked with onion green pepper strongly herbed and spiced with home-made sauce, it arrived on a piping hot pan and was sizzling as it was placed on the table, it was simply the best Indian dish I have had in a long time. We also tried an old favourite Chicken Massala a mild dish which was perfectly cooked and full of flavour accompanied at the recommendation of staff by fresh okra.
There was a great choice of deserts I personally had the Caramel Royal which was the perfect finish to a great meal. .
Owners Mr Miah and Mr Zaman strive to offer the highest quality food with a first class ambience and excellent service, something they are definitely achieving. They are certainly bringing a new first class dining experience to Sutton Coldfield.
Bhujon offers a terrific dining experience for couples, families, friends and large parties. It’s creative with delicious food, great service and stylish but comfortable setting, it really is a fabulous restaurant and we recommend that you give it a try.
290 – 292 Lichfield Road, Mere Green, Sutton Coldfield, B74 2UG 0121 308 0930
This restaurant review appears in Sutton Coldfield Recommended Magazine, delivered to 40,000 homes and businesses in Sutton Coldfield and surrounding area’s.
We are a local, Walmley based company who specialise in making cakes in all shapes and sizes, and teaching the world the art of cupcake decorating through workshops! Our chief cake baker and decorator has always had a passion for baking cakes, since being a wee small girl. She dreamt that one day she’d be able to offer delicious cakes of all shapes and sizes – the likes of which she’d only seen in glossy magazines – to anyone who wanted one! It started with cakes for family and friends birthdays and anniversaries, and soon people started to want to give her money for her cakes…I Love the Cake was born in October 2011, and has gone from strength to strength since.
We were finalists in The Mall Retail Factor 2012 – you may even have bought a tasty treat from our time in The Mall over the Easter period this year – and you may have sampled our delights at the Sutton Carnival this year! We make cakepops, cupcakes, celebration cakes, cake truffles and most recently, cookies – nothing sweet is safe from our oven!
We also run a number of workshops each month for adults and children on weekends, evenings and weekdays for people like you (yes, you!) to learn the basics like how to create beautiful swirls, decorations and co-ordinate your colours. Will your friends and family believe you created them yourself? Probably not – depends how trusting they are!! BUT you will go home with 6 cupcakes you have lovingly decorated with your own hard-working hands, in a presentation box and some helpful guides and recipes to help you at home. All you need to bring is 2.5 hours of your precious time, an apron and a sense of humour – we’ll provide the rest. Including copious amounts of tea!!
If you are in a cake pickle, and would like to swing by and have a cuppa, a cake and a chat about how to get out of said pickle, drop us a line – we can help you!
Chief Baker and Tester
I Love the Cake – 07793 131918
This article featured in Walmley Pages Magazine
Unusual recipe for readers of Recommended Sutton Coldfield and Walmley Pages
1 tsp salt
100g peeled & chopped parsnips
1 tsp cumin seed
1 tsp coriander seed
1 tsp fenugreek seed
2 granny smith apples
Method Start by making the parsnip puree; toast the cumin, fenugreek and coriander seeds in a pan, then add the chopped parsnip, milk & cream. Cook this mix until tender, then puree in a food processor until it is smooth and lump free. For the apple salad, just grate the apple on the coarse part of a grater, or cut into match stick sized strips.
Now for the scallops; mix the curry powder with the salt and season the scallops well, heat a pan until very hot, then add a little olive oil and allow this to come up to temperature. Add the scallops and cook for just one minute each side, then remove from the heat and allow to cool a little – 2 minutes should be long enough. Add the butter and lemon juice; shake the pan to emulsify the butter with the lemon juice. Serve with a little of the pan sauce and fresh coriander sprouts.
Daniel Jimminson Restaurateur
Recipe featured in Walmley Pages Magazine,
delivered to 8000 home in Sutton Coldfield
Some say that the French style of food is a little dated and does not belong in today’s culinary catalogue; however, there is no denying the great taste and combinations you find in many French dishes. Here is a classic peasant dish, particularly popular with the workers on the vineyards of France, also popular witth residents of Sutton Coldfield. Remember the golden rule for cooking with wine: If you would not drink it, do not cook with it.
Preparation: 30 minutes
Cooking time: 1 hour
25g/ 1oz butter
160g/ 6oz shallots, halved
160g/ 6oz streaky bacon, cut into strips
4 garlic cloves, crushed
300g/ 10oz button mushrooms
Sprig of thyme
500ml/ 16fl oz red wine (Burgundy or Shiraz)
500ml/16fl oz chicken stock
1 Chicken cut into 8 pieces
Salt and black pepper
1. Heat a thick bottomed pan, add the butter and fry the shallots until browned, then add the garlic and fry for a couple of minutes.
2. Add the mushrooms and bacon, brown slightly and then pour in the wine and stock. Put in the chicken pieces and thyme, then bring to the boil and simmer for 30 minutes or until the chicken is cooked through.
3. Remove the chicken and reduce the liquid by a quarter, put the chicken back into the sauce, season and serve with sauté potatoes or crusty bread.
Roy Wood – Restauranteur