24.11.08: Out to Mildreds

After an evening of thought-provoking storytelling in town, They decided to introduce the veggie wonders of Mildred's to some willing compatriots.

HE SAYS: I had the veggie burrito (above) once again and I was not disappointed. The pinto bnz were yum: tender and well seasoned. Loads of fresh salsa, guacamole and sour cream helped the deliciousness factor a little too, I'm sure. The pud that She and I shared was dark and dense and richly satisfying. After a few pints and sharing a bottle of wine, We stumbled home late, me more than slightly tipsy but ultimately pleased I didn't need to drive the porcelain bus that night.
SHE SAYS: Funnily enough, I had the same thing I did last time we came here - sunblushed tomato and buffalo mozzarella risotto cakes served with wilted spinach, green beans and grape mustard cream sauce. Really, I wasn't sure when I ordered it if it was quite the same item. My mind conspired with my tummy, then, to have this combo of creamy, fresh and just a tad zesy all over again. And thanks to our dining companions, there was more to come...

Some sort of choccy tofu chzcake with whole raspberries in. Not truly as good as it sounds or looks – the choccy was not so prominent and I'm not sure I exactly love the rasberry-choc combo anyway. But it was a splendid idea.

21.06.08: Tofu Vindaloo and salad of seeds and stone fruit

Comfy on a Saturday nite: She concocted a casual curry with some bottled vindaloo, tofu fried in curry and chili powder, plus aubergine, sweet pepper, onion, and mustard seeds. Brown basmati and wild rice soaked up the sauce, while a salad of spinach, pomegranate seeds, and sliced nectarines brought colour to the plate. Nigel's lime dressing pepped it all up considerably.

SHE SAYS: That's it - no more of these Bombay sauces unless it's for the original pork vindaloo dish. This was perfectly ok, but only thanks to a last minute addition of concentrated chicken stock paste and a dash of leftover single cream. We need to move on to other 'luxury' sauces. One bright spot: the spice-coated tofu fried up crisp and tasty in safflower oil, with good spongy texture. Salad lifted the spirits and the flavour quotient.

HE SAYS: A curry not in a hurry, but instead laid-back at home on a Saturday night in. The substituting of tofu for pork didn't hurt the taste and perhaps made it a touch lighter then usual. I don't think we've reached the curry sauce zenith with this particular variety; it wasn't terrible, but it wasn't utterly crazy delishy either. Salad was on its usual satisfying form although I forgot to drizzle the dressing, something I regret even now.

09.02.08: Out to Mildred's

Soho's vegetarian gem, and a rare find (many thanks to our pal Elspeth), though not quite as hidden as Carnevale: we plumped for dinner at Mildred's after a day of West End retail therapy. (Note: our undercover restaurant photography doesn't do the food justice!)

Thai green curry with fluffy fried tofu and coconut milk, garnished with crunchy-fresh beansprouts and carrots.

HE SAYS: Very nice, a fragrant and yummy dish. Bit jealous of Her entree, though.

The pinto-bean burrito with guacamole, gouda cheese and creme fraiche, plus salad with apple-mint dressing.

SHE SAYS: Divine. The burrito was smoky and gooey and velvety, perfectly paired with the cool, tangy salad. I heart Mildred's.