St Andrews is famous for three things - golf, students, and The Balaka.
Over it's 28 year history this Bangladeshi restaurant has won countless awards, but it's owner - Mohammed Abdur Rouf - takes greater pleasure in personally welcoming all of his guests and ensuring they have a wonderful meal. He is extremely proud of his restaurant, and rightly so.
Over the last ten years in St Andrews, I've gotten to know a wide selection of people who call the 'Auld Grey Toon' home. But I could probably count on one hand those that wouldn't opt for The Balaka as their favourite restaurant. It really is that good. And it's not only the locals that savour this place, it is also a strong favourite with golfing pilgrims worldwide.
The mixture of it's clientele makes for a great ambience. Here you meet students, golfers, locals, tourists and even celebrities. The walls are adorned with pictures of famous diners including Sir Sean Connery, Chris O'Donnell, Colin Montgomerie and many of the world's top golfers.
The quality of the food can be accredited to three main factors. Firstly, many of the staff have been with the restaurant since in opened in 1981. The head chef, Pius, is one of the longest serving members of staff, and it makes a refreshing change in the restaurant business to see a top chef enjoying working in one kitchen for such an extended period of time. Secondly, The Balaka are proud to grow many of their own herbs in the adjacent garden - which in the warmer months also accommodates some outdoor tables. The freshness of such an important ingredient to Bengali cooking can make all the difference. But what stands out for me is the quality and preparation of the meats. Both the lamb and chicken dishes contain only the most tender, marinated cuts. And should you not be sure about exactly what to order, your knowledgeable waiter will be delighted to explain the different dishes or even offer something that's not on the menu.
The list of starters is wide and varied, so I often go with the mixed plate which includes a little of everything. Combining this with a few poppadoms and dips is the perfect way to start the evening.
My personal favourite - Chilli Chicken - is actually found on the last page of the menu, and introduces a touch of Thai cooking along with the Bengali techniques. However, I am also partial to Green Herb Chicken or a Lamb Madras. The nan bread is exceptional here, and the pilau rice is always fresh and authentic.
For refreshment, don't forget to go with a chilled Cobra beer. This was the first restaurant I ever tried Cobra, and wherever I've had it since reminds me of The Balaka.
For those of you that have visited the Balaka before, I'm sure it won't be long until you next return. But for those that have not, don't be afraid to give it a go. Many of the visiting golfers I see (especially from North America, where the quality of Indian style food is perhaps not as good) often turn their nose up at a curry evening. Believe me, this will be your favourite meal of the week.
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