From Junoon To The Moon – A Curry House On Another Planet!
Written by Harry Turnbull
Junoon restaurant and takeaway is out of this world according to ratings on Google and Trust Pilot. It is no stranger to industry accolades either, going by the awards decorating the interior walls like a sprinkling of stardust.
A visit to the outer reaches of Cheshire had been on our agenda for some time and, with hunger pangs biting after a frustrating motorway journey, we decided to drop in to sample what is reputed to be one of the finest menus in the curry‑house cosmos.
The non‑vegetarian set takeaway menu for two was ordered en route and quickly promised a galaxy of gorgeous grub.
The feast arrived impeccably boxed and presented, triggering the tastebuds with its heavenly aromas. At £34.95 it was more than enough for two and even supplied a substantial brunch the following day. Whether warming up rice and curry breaches the Food Standards Agency’s super‑strict rules I don’t know, but earlier, at a cricket match, we had already challenged modern safety standards by consuming cheese sandwiches that had spent almost 20 hours out of the fridge. Somehow we survived.
Starters of poppadoms with dips, seekh kebab and chicken tikka boti helped stave off the first waves of hunger and were easily hoovered up.
The British Indian restaurant universe has been a familiar destination for decades, from the days of flocked wallpaper and sitar music to the era of late‑night Cobra‑fuelled celebrations. Junoon offers a more contemporary experience. The restaurant was clean, bright and welcoming while we waited for our order, with soft lighting that gave the award‑lined walls a faint nebula‑like glow.
Incidentally, we were apparently an hour early due to a mix‑up with the online ordering, but it was immediately rectified by helpful staff.
The main dishes arrived in smart cardboard containers and included a chicken tikka masala with a gently spiced coconut note, a deeply satisfying lamb dopiaza glowing a warm planetary red, and a brisk, flavoursome chicken madras. Pilau rice, naan bread puffed like a lunar landscape, and Bombay potatoes completed the line‑up.
None of the food could be described as rocket fuel in terms of spicing but did provide a warm glow, allowing individual flavours to shine without overwhelming the palate.
After being taken into orbit by a variety of tastes and textures, we landed back on Earth with a splash of bottled beer.
About the author
Harry Turnbull is an experienced journalist based in the north who has held a variety of reporting and editing roles in the media. He also writes a reviews column for the UK’s biggest archive of BBC radio dramas.
https://www.clippings.me/users/hotoffthepress
Images: Harry Turnbull
