A Swift Lunch at Needoo Grill

November 27, 2009


Needo Grill

When I found myself in Whitechapel one weekday lunchtime, it seemed only right to nip into Tayyabs for a pile of sizzling meat. Unfortunately, I  ran out of time and ended up reluctantly skulking to my appointment, tummy grumbling loudly, cursing the grill Gods under my breath. Later that day though, when trying to find my way back onto the High Street, I stumbled upon Needoo Grill quite by accident,  nodded a little apology towards the heavens and sailed straight in, cheesy grin, eyes fixed firmly on the prize.

The restaurant is owned by a former manager of Tayyabs, and you’ll find many familiar dishes on the menu: lamb chops, dry meat and punjabi tinda for example. Not wanting to engage in a snore-a-thon comparison with Tayyabs however, I steered well clear and ordered Thursday’s daily special (advertised as a kofta – came as koftas with hard boiled eggs in a sauce), an aubergine dahl, plus a garlic naan to scoop it all up – a change from my usual default choice of roti. The waiter tappy tap tapped it into his nifty electronic ordering pad and 10 minutes later the food was in front of me.

The lamb koftas were excellent: very dense and finely minced, yet juicy, and deftly spiced – each flavour distinct – the main players of cumin and coriander didn’t overpower the sweet meat. The eggs were like, er, hard boiled eggs but the main let down was the sauce, being as it was outrageously oily. As I spooned it onto my plate an orange slick burst forth taking out everything in its path. The smooth sauce of puréed onions, garlic and tomatoes was pleasant but slightly muddy and inaccessible anyway, hidden as it was beneath the impenetrable viscous layer. I picked the meatballs out and left the rest behind as it was, quite frankly, inedible.

The dahl by contrast was a triumph and easily one of the best I’ve ever eaten; silky, smoky, slender baby aubergines melted in the mouth, as did the sweet lentils, yielding to a smooth, spicy paste with the slightest pressure. I wallowed in the layers of spicing and rejoiced in the subtle escalation of chilli fire and depth of sweet, toasted garlic. The dish was completed by an intriguing lemony perfume, which I suspect may be imparted by simmering lemon segments with the lentils, as in Simon Majumdar’s family recipe: Life Saving Dahl (LSD), which I can also highly recommend. The result is a subtle fragrance rather than the harsh acidity you get from adding fresh juice at the end of cooking.

The atmosphere in Needoo has much in common with its nearby inspiration: sizzling, clanging, clattering and banter bring the place alive. The interior designers have come right from the Tayyabs school of bright coloured panels and neon lighting. A Bollywood movie blared loud and proud from a wall-mounted TV, staff members taking turns to watch a portion as they scooped up mouthfuls of lunchtime curry. It is the kind of place where you feel totally at ease taking lunch for one.

The problem with dining alone though, is that one can only reasonably order so much. I thought two dishes plus bread seemed enough, seriously doubting I could finish much more given the nature of the beast: rich, meaty and carb bolstered. I was right. The dahl was the kind of dish you crave for weeks afterwards and order on every visit thereafter, while the kofta special was an oleaginous insult. I am, quite frankly, confused; a return visit I Needoo.

Needoo Grill
87 New Road
E1 1HH
0207 247 0648

Needoo Grill on Urbanspoon

You Might Also Like


  • Reply Lizzie November 27, 2009 at 4:30 pm

    After you tweeted about the dhal I attempted to visit on a Friday night; sadly they couldn’t squeeze us in (unless we wanted to eat in 20 minutes flat) so we headed off to Mirch Masala (which I’d definitely recommend). Shame about the over-oily dish.

  • Reply Gourmet Chick November 27, 2009 at 7:39 pm

    Tayyabs alumni seem to be popping up all over the place at the moment I am sure I read about another place run by one. Sounds like it can only be a good thing though.

  • Reply Patrick November 27, 2009 at 11:52 pm

    I’ve been to Needoo a few times now and I agree with those that comparisons between it and Tayyabs are inevitable.

    Not wanting to cause too big a snore-a-thon I’ll be quick but I personally prefer the atmos and room of Tayyabs (I don’t like the downstairs part of Needoo) but the last two times I’ve tried Tayyabs I’ve had to wait so long for a table (despite booking) that I’ve just given up and walked into Needoo. Good for Tayyabs that they’re so busy but I don’t feel like I’m compromising as I find the food at Needoo as good as at Tayyabs. I’m sure it won’t be long before Needoo starts getting crazily busy too but until then I’m glad I can walk in most week nights without a booking and have a 5 minute wait at the most.

    I’ve been to MM too Lizzie and thought it was good.

  • Reply Helen November 29, 2009 at 12:48 pm

    Lizzie – Yes MM is definitely on my list now. So many places, so little time (and money!).

    Gourmet Chick – and Tayyabs itself is ever-expanding! The basement is now open and the smell of fresh paint still lingers!

    Patrick – Not a snore-a-thon at all and I agree. The atmosphere in Tayyabs is very hard to beat and I’m sure it won’t be long before Needoo picks up to the same pace and the atmosphere with it.

  • Reply shayma November 29, 2009 at 5:27 pm

    helen, those koftas sound really vile. us pakistanis can be quite heavy-handed with the oil. i am quite surprised they served koftas and eggs- this is smthg one finds in pakistani homes rather than in restaurants (if you come to our home, i promise we wont serve you koftas swimming in oil, in fact you may have inspired me to do an oil-free post on koftas!).

    re the dahl, the secret ingredient is probably, in my humble opinion, imli: tamarind water. that gives it a bit of an umami kick.

    and your photographs, as always- gor-gee-oh-so.

  • Reply Helen December 2, 2009 at 10:07 pm

    Shayma – Well in that case I look forward to seeing your post. I rather like the fact this is a home style dish in that case. Such a shame it was swimming in so much oil though. Thanks for the very interesting tip on the tamarind water. I will try it. I have a dahl recipe earmarked for the weekend anyway.

  • Leave a Reply