Discover the Family-Run Restaurant Taking Somerset by Storm
Zak’s in Weston-Super-Mare impresses with a diverse menu, family-run warmth, and value for money, making it the top choice for Indian cuisine in Somerset.
Visitors to the West Country in need of their spice fix, should head for the back streets of Weston-Super-Mare to where the locals feast, reports George Shaw.
Widely regarded by residents as the best Indian in the historic seaside town – and many insisting it surpasses anything anywhere in Somerset, Zak’s has recently relocated a donkey ride away from Worle High Street where it sat from 2017, to much larger premises to cater for growing demand.
The eight-strong brigade of experienced chefs curate an extensive menu, that includes all the familiar dishes – Chicken Tikka Masala, Vindaloo, Passanda, Dansak, Jalfrazzi et al – popular in British-Bangladeshi restaurants you will find on any high street in the country.
For the more adventurous diner there is a decent selection of chef specials, employing unique family recipes passed down through the generations.
Very much a family affair, the eponymously restaurant is named after proprietor Zak, who runs the establishment along with his brother-cum-business partner. Their uncle works in the kitchen and there is also a cousin and nephew working front-of-house. The head chef is a life-long friend.
Zak’s offers exceptional Indian cuisine with a blend of traditional and unique dishes, excellent service, and outstanding value.
The large menu is keenly priced to offer outstanding value for money – even by provincial standards. The cost of eating at Zak’s is also kept low by the fact that the premises are not licensed, with customers welcome to bring their own bottles – rather like a Downing Street party in Boris’s heyday – with no corkage. The alcohol-free drinks list is the result of a promise Zak made to his late father – a devout Muslim.
The nearby Tesco Express on Severn Street (open until 11pm) reports a roaring trade in Cobra Beer since Zak’s move.
A foursome, my party ordered a selection of lesser known dishes, to assess the kitchen’s true abilities.
The plates arrived adorned with colourful swirls and dashes, more often associated with creative chefs in fine dining restaurants were an indicator of the culinary delights to come.
As starters, we opted for the Tiger Prawn Fry (£5.50), crispy and tossed in a “peppery” Malbour masala; the Lamb & Cheese Kebab (£4.95), “perfectly balanced”; Crispy Lamb & Lentil Cake (£4.95) had the “ideal” accompaniment of smoked cucumber raita; and King Prawn Pathia (£5.95), succulent freshwater prawns in a sweet and sour sauce (“that’s good”), served on a malupa (deep fried pancake).
For mains, all chosen from the enticing Chef’s Special section of the menu, we enjoyed a “zesty” Grilled Chicken Breast (£12.95) embedded in a minty green chilli and coriander sauce; the Pan Seared Duck Breast (£13.95), served pink and tender in lightly spiced coconut milk with parsnip crisps; Achari Goste (£11.95), cubes of lamb roasted with mint, garlic and ginger and delivered with pimento, coriander and tomato; and the Tawala Ginger (£14.95) grilled in their shells which came in a remarkable onion, coriander and tomato sauce, was unanimously declared the highlight of the evening.
Sated, we ambled out into the reviving sea air, impressed with what Westonians regard as their best kept secret, vowing to let the chaat out of the bag for visiting tourists to discover.
