Ahead of the Edinburgh Festival Fringe, we have recruited Edinburgh local, Liz Swanson to check out the cities best eateries, in order to help you avoid the tourist traps. The second restaurant on her list is Vinyasa
Vinyasa is an exciting addition to the Edinburgh restaurant scene serving traditional Indian and Bangladeshi food in a modern setting. For those visiting Edinburgh, Vinyasa is located conveniently just off the royal mile in the beautiful old town near the Parliament buildings and several big fringe festival venues. Elegant and well thought through from the decor to the delicious food Vinyasa is a must for a leisurely and tasty dining experience. Everything down to the server’s ties link their vision together and every piece of cutlery and glassware is stylish. Vinyasa is fully licensed with an interesting selection of wines and spirits as well as offering Cobra for the beer drinkers.
An intriguing aspect of the food on offer was the Monday Curry Club. Each month the Curry Club introduces different dishes of meat on the bone and other more traditional dishes developed by the owners and chiefs in a set price menu. This month, the chicken cooked with cauliflower and the lamb curry balanced heat with flavour to deliver well rounded quality dishes.
The staff were gracious and professional especially owner Rumel who gave us a good understanding of the thinking behind the restaurant and their hopes for the future. There is a great sense of family amongst the staff their hard work pays off in a very welcoming atmosphere.
Vinyasa has a large selection of meat and vegetarian dishes as well as starters, mains and side dishes in a variety of levels of spice. Straight away the quality of the restaurant was evident with the poppadoms and pickle tray. The pickles each had layers of flavour rather than being monochrome dollops. Our starters were nicely cooked and thought out as dishes, both the Chicken Pakura and the Vinyasa special kebab featured delicious meats and salad as well as a tasty drizzle sauce which added an artistic flair and attention to detail to dishes that are often taken for granted. The main courses were also of excellent quality. The chef specials for the mains provided a welcome opportunity to try something a bit different from the standard Rogan Josh or Bhuna — although these dishes are also on the menu. Both the Vinyasa Special Murgh and the Silsyla Lamb dish were tender and well balanced. The Vinyasa special Murgh was a rich curry with chicken, onions and tomatoes which would definitely be recommend if you are wanting a milder spiced yet full flavoured curry. The Silsyla Lamb was creamy and smooth and a delicious contrast to the other dishes. On Rumel’s recommendation we tried the Saag Aloo (spinach with potato) side dish which was a great addition to our curries. The mains were served with Peshwari Nan, which was soft and sweet, and Pilau rice. Our desserts were also of high quality, the strawberry ice cream and berries were a perfect cooler after the spices of the curry. We also tried the Monday Curry Club dessert which was an egg pudding, described as a Creme Brule Indian style, an unassuming little dish which packed a lot of flavour.
What marks out dinner at Vinyasa is the high quality service and food which sit apart from many other restaurants of this kind. It is a warm yet professional restaurant with a strong menu which will delight those who love quality Indian and Bangladeshi food.