Derbyshire Life Platinum Club Luncheon at The Viceroy, Duffield
- Credit: Archant
Guests enjoyed vibrant Indian cuisine in stylish surroundings in Duffield
It’s only when you step inside The Viceroy in Duffield that you can fully appreciate what the restaurant has to offer. Guests are welcomed warmly and the mood is set with a display of striking Indian artefacts and colourful flowers, whilst an illuminated water feature is a highlight of the modern dining area. Acting as an eye-catching partition, it divides the restaurant into two intimate eating spaces, with free-standing seating on one side of the room and luxurious booth-style seating plus an attractive bar area on the other.
An ideal venue for a special celebration, The Viceroy’s authentic atmosphere is enhanced by waiters in traditional dress and manager Sajid Hussain and his team showcased what the restaurant has to offer at Derbyshire Life’s luncheon.
It’s not often that businessmen and women have the chance to take time out from work to relax over lunch and the convivial mood of the event was set with a sparkling and refreshing Cremant de Loire served on arrival. Wine had been provided by Andrew Barlow from Gauntleys of Nottingham, who used his expertise on all things wine-related to select two contrasting drinks to complement the menu. ‘There is much fun to be had matching wine to the myriad of delicious spices in fine Indian cuisine,’ his wine notes declared. Andrew’s well-chosen accompaniments were a citrussy 2013 Chotard Sancerre and a nectar-sweet 2009 Domaine St Remy Gewürztraminer.
Once guests had taken their seats at tables covered in crisp white linen, starters were swiftly served. The mix of traditional Indian appetisers included chicken tikka pieces marinated in yoghurt, onion and potato bhajis with crushed peanuts and tempered curry leaves, Punjabi samosa parcels filled with cumin, ginger and green chilli, deep-fried cod pakoras and a range of colourful dips arranged in varying levels of spiciness. Each was an interesting representation of the different ingredients used in Indian cooking and prepared the tastebuds for the feast to follow.
The main courses were presented in the style of a banquet and dishes of desi lamb served off the bone; chicken tikka masala; and sukhi meloni subszi – a blend of snow peas, cauliflower, carrots, broccoli, baby corn and beans with asafoetida and tamarind – were placed in the centre of each table. Decorated with intricately cut vegetables, each could be enjoyed separately or together and the complex sauces, which showcased the chef’s expert knowledge of the cuisine, were praised by guests across the table. Portions of pilau rice and plain naan bread balanced out the contrasting flavours.
We finished in simple style with kheer – an Indian speciality of sweet rice pudding, served cold with a sprinkling of pistachio nuts and strawberry sauce.
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The Viceroy has an equally popular sister venue on Midland Road in Derby and next year marks the restaurants’ 15th anniversary. Its success certainly looks set to continue well into the coming years.
The Viceroy, Tamworth Street, Duffield DE56 4ER. Tel: 01332 841111 www.viceroy.uk.com
Wine notes by Andrew Barlow, Gauntleys of Nottingham
Cremant de Loire, Haut-Poitou, Loire, France
Sparkling wine is great with Indian cusine. Dry and sweeter styles have merit but this cool-climate, crisp, refreshing white from the Loire Valley is a nice way to wake the palate. A blend of two grapes: Chenin Blanc (minerality, zest) and Chardonnay (orchard fruit character, roundness).
2013 Chotard Sancerre, France
Pale yellow in colour, this wine has a very pure, mineral nose reminiscent of citrus and white blossoms. The mineral character continues on to a palate of pure fruit that is well-defined and well-balanced by juicy acidity.
2009 Domaine St Remy Gewurtztraminer, Alsace, France
Fresh and citrussy with hints of lychee, rose, apricot and minerals. Off-dry, soft acidity. A little bottle age has bought on some nice honeyed notes and the classic Gewürztraminer character of lychee and rose oil comes through, lifted by a citrus freshness.