My first introduction to Itihaas was through the fantastic social responsibility work they do via Let’s Feed Brum, a scheme that aims to provide food, drink and essential supplies to the growing number of homeless people in the city. 10 million tonnes of food is thrown away every year in the UK by cafés, bars, restaurants and businesses and Ithiaas is donating Indian food every single Monday night and is encouraging other food outlets to do the same.
Itihaas is an Indian dining staple in Brum and has won a multitude of awards and recognition for their food and service, which explains why they’re very busy for a Tuesday night and has me questioning why I’ve never eaten here before. I’ve clearly been missing out on something good here.
Based on Fleet Street, Itihaas is contemporary, yet traditional with dark wooden tables and Indian treasure and trinkets adoring every surface. As you walk in, you’re greeted by a bar and seating, whilst downstairs is a more cosy setting for more covers, including private dining, a library and a bar overlooking the canal.
The Spring menu is carefully crafted to showcase some of the dishes available and is created especially for the evening ahead.
We start with spicy Soft Shell Crab that’s meaty and moreish, encased in a crunchy, flavoursome batter, with a chilli relish on the side. Its incredible and is a fantastic start to things.
A platter of Lamb Tikka, Chargrilled Salmon Fillet, and Seabass Fishcakes cooked on an open charcoal flame arrives next. The lamb tikka steals the crown entirely with well marinated, tender pieces of meat in a fresh mint, coriander and ginger glaze.
Our mains consist of a myriad of dishes to share- to scoop, to dip, to dunk, to talk about. And they are certainly worth talking about.The Murgh Biryani is fantastic and is a generous portion of juicy chicken buried under layers of basmati rice, saffron and traditional biryani gravy with a cooling onion and tomato raita on the side.
Methi Murgh Mirch is just as good, with tender pieces of chicken packed with flavour and heat in a rich sauce. Jaipur Lamb Tikka offers another variation on the starters we enjoy, this time with a delicious consistency to scoop up in hot Truffle Oil Naans.
We make room for two delicious desserts, including a Mango Colada Slice which consists of a light coconut and pistachio base with a fresh, creamy pineapple mousse topping. Divine.
The Gajar Halwah Cheesecake is a twist on a standard cheesecake, instead, relying on a carrot cake base. But its the bourbon and almond kulfi that blows my mind, its gone as quick as it arrives.
Itihaas was an exceptional experience, from the quality and quantity of the food in tastes and portions, to the attentive and friendly service at every point in the evening. It leaves me feeling happy that I’ve found an Indian restaurant to compete with the likes of Lasan, Asha’s and Viceroy when I have that craving for authentic Indian cuisine. I’ll definitely be returning for more, I’m booking another table as soon as I can.