"I come every week to Nadee to dine. I just can't fault the food or place it is so nice and the surroundings are just like being away on holiday."
"We had our wedding reception in the exclusive marquee. The venue is so amazing and different. The gardens and gazebos are great especially to take wedding photos!! Not forgetting the, food, drink and music. All our guests were impressed and had a really good time. Nadee made our special day memorable."
"Nadee is more than a restaurant, it�s a great place to relax, soak up the lovely scenery and enjoy the friendly atmosphere and to top it all off have traditional authentic Indian cuisines. What more could you ask for!"
"I had a gazebo party and all I can say it was brilliant; there was nothing which went wrong. I had the great sunshine, the canal boats crossing, kids playing in the sandpit and I just had the best birthday party at Nadee."
"Every year my husband and I have a get together with both parts of the family. Soon as Nadee opened I organised the party here. I have to say that it was amazing all my guests from different locations loved the venue and food. They all enjoyed themselves and couldn�t ask for anything better. Can't wait to organise it again...."
"We come to Nadee to drink everyday and dine every other day. We are so happy that Nadee opened in Findern, as we all live down the road. We don�t go anywhere else anymore. We are all regulars now and said to the manager the food is amazing and the atmosphere here just great�especially in the summer�you don�t need to go on holiday anymore just come to Nadee and you feel like you are on holiday. You can�t beat it.. Not forgetting the special events they do here, like Halloween party and New Years Eve dinner and dance�its just great fun!!!!"
"We had our wedding reception in the marquee, it was such a unique venue which made our day very special. Everything at Nadee was superb and would like to thank everyone for all their help and support."
"Nadee is my local, I come everyday for a drink in the evenings, the atmosphere is so different to all the other restaurants. I am happy it�s just a walk away."
"I came last Friday 5th Feb with my daughter and Mother and we all had a fantastic evening. The food was exceptional and service excellent. We look forward to seeing you again. Many thanks to all the staff.(If you have any offers or special evenings let me know)"
There are a few restaurants in Derbyshire that can boost a canal side view- and even fewer that serve Indian cuisine.
In recent years the idea of the “curry house” had undergone a metamorphosis. Once, the chicken tikka masala with poppadoms was an essential end to an evening out- usually eaten after 11pm as the grand finale to a few too many in the pub.
But now there is a new breed of fine dining Indian restaurants with exquisite food, fabulous wine lists and not a trace of flock wallpaper in sight.
Nadee is definitely at the forefront of this new breed. The food is authentic and delectable, the interior is chic and fashionable and the setting is out of this world. Nadee, which literally means canal side in Punjabi, is positioned on the banks of the Trent and Mersey Canal, just outside of Derby in the village of Findern.
When current owner and the head chef Davinder Gidda brought the property- once The Canal Turn, then The Greyhound- it was derelict with boarded- up windows.
Davinder, known to everyone as George, said: “We have invested a lot of time and money into reinventing this place and now the modern décor complements the bold strong lines of the original building. But its setting is why I choose the venue. We’re in the heart of the countryside, with stunning views and not a lager lout in sight. And we have made a real effort to make the most of the grounds.”
There’s a tandoori oven outside, a huge terrace with a relaxing Mediterranean feel and lots of seats outside to enjoy a meal in the sunshine and watch the boats sail by. With Indian outdoor beds, lion statues and even a thatched gazebo with electric infrared heating, there’s no need to head indoors!
Nadee even has a stylish marquee in the grounds which caters for up to 400 guests, so the restaurant can host weddings, Christenings, birthday parties- and even special theme nights. A children’s sandy play area ensures that even the smaller guests are occupied. And a football pitch which attracts the adults as well as the children.
But, this is Britain, and if the weather is not as continental as the atmosphere then the interior is just as inviting.
Tiled floors, wooden tables, leather chairs, stylish crockery - it’s all rather more Next directory that New Deli. Even the menus, bound in stylish wooden covers, are swish, brought and inviting.
So, what of the food? George, 49, prides himself on producing traditionally - cooked food, bursting with flavour. Today’s Indian restaurant no longer sees the need to water down dishes to cater to the western plate. The buzzword now is “authentic”, and at Nadee that means the authentic taste of the Punjab.
“I think people are looking for something a bit different these days,” George said. “Curry has been around for a very long time in Britain. The days are gone where people weren’t familiar with the food- people want to try the real thing, the traditional food. And this is what we are trying to supply.
“We offer traditional Punjabi dishes presented in a modern and unique style. Our dishes are produced from our own blend of special ingredients inspired form genuine Punjabi home-cooked food. There is a wide range of dishes on offer appealing to all tastes, many of which will not be found in other restaurants. “The menu here at Nadee is definitely different to that found in traditional town centre curry houses. We have got some old favourites, but many of the dishes will be less familiar. I have produced dishes which are genuinely found in various parts of India.”
Freshly-made starters range from perennial classics such as bhajis and pakura to more exotic offerings like Panir Masala- a homemade cheese fried on a iron pan, resting on garlic and spinach base, with a masala topping.
But you’ll want to save room for the home made bowls of fresh curry served as the main dishes. Try Keema Matter, one of the most popular dishes of the Punjab, made from minced lamb with the addition of garden peas. Or Goani Chicken, chicken cooked in a coconut flamed sauce with garlic and mustard seeds.
George’s own recommendation is Palak Lamb - mouth watering described as a superb blend of fresh spinach, herbs and spices which provides a unique Indian sauce in which the lamb is served.
Vegetarians are very well served at Nadee. With dishes like Karhi Panir- a homemade cheese cooked in a wok with tomato, onion, green peppers and garam masala- even meat eaters will be tempted.
George started his career as a car mechanic, but when his father died he became a waiter in an Indian restaurant. Over the years he watched many different chefs and learned to cook from them. He opened his first restaurant, George’s Tandoori in Burton- On-Trent, in 1987, eventually moving on after 22 successful years to open Nadee.
One thing George is particularly passionate about his creating food which is not just tasty but that is healthy too.
“Although a lot of our food would come from the basis of Indian family eating, we have made subtle alterations to the base ingredients to move the emphasis away from the animal fats traditionally used, to lighter vegetable oils. We have lots of fish dishes and tofu which traditionally eaten in India as a way of boosting the system. In India we also eat a lot of lentils, in fact it is even taken like a medicine for weakness, or to cure a hangover, and so we have many lentil based dishes on the menu as well.”
And it’s authentic touches like these that mean Nadee’s customer base is increasingly Indian.
George said “At my old restaurant we barely saw any Indian people because we were in the town centre. Here, about 40 per cent of our customers are Indian which proves they like our style of cooking.”
So with authentic food that even gets the Indian seal of approval, it’s fair to say you will almost certainly be taken to another level of Punjab cuisine.
Article which was in “The Derbyshire Magazine,” June 2009 edition