Haggis balls
It’s much the same layout as before, but they’ve made a good attempt to spruce up the place. The menu, too, has been given a significant overhaul with the focus on some interesting sounding dishes, with the Indian staples relegated to a single page near the end of the selection.
Bright sauce
The starter promptly arrived and once I’d reconciled my “chop” expectations, I tucked in. The accompanying sauce was vibrantly green, but lacked much fragrance beyond a warm chilli heat. The pakora were fine.
Lamb
So overall, Agoon Pani is a good deal smarter than its previous incarnation, but the food still has some room for improvement. The service was warmly welcoming, and the interior has been reinvigorated, but I’m not sure it’s a place that’s high on my list for a revisit.
Scores
Blythe scores Agoon Pani
3/5 for food
3/5 for presentation
3.5/5 for service
3.5/5 for setting
giving an overall 13/20
I ate: haggis chop; saag daal gosht; naan
I drank: lager
I wore: blue shirt
Total bill: £20.35
I got a takeaway from here recently, and it was easily the worst I’ve had in Edinburgh. It tasted no better than the curry you get from a supermarket – really bland, thin sauce and cheap tasting meat.
That’s not good! I was underwhelmed, but didn’t fare as badly as that
I have been twice and had great meals and service both times.
Yes, it was good to run into you when I was there, Tony. I thought service was a strength, but the food didn’t do it for me. Perhaps I ordered poorly…
The term ‘chop’ might be related to how it’s used in Anglo-Indian cookery; a example of which is the delicious potato chop. But the look and description of the haggis chop suggests even that use of the word is being somewhat stretched here.
I see what you mean, Simon – but agree it’s stretching it a bit…Intrigued to try potato chop, now