We had breakfast at the hotel. Both Sharon and I had pancakes.
After breakfast, we packed up the room and loaded the car. We headed to the Rosslyn Chapel. Tom had bought tickets for noon. The chapel features predominately in the conclusion of Dan Brown's Da Vince Code book.
I really enjoyed the chapel. Although fairly small, it is very unique. Unfortunately, no photography is allowed inside. A docent gave a fifteen minute talk about the history and features of the chapel. Frankly, I had more success listening to the Turkish guides on our trip last year than I did deciphering her Scottish accent.
We had a leisurely lunch at the cafe in the visitors center. I had a chorizo panini, while Sharon had a ham sandwich. When we were finished, we headed towards Edinburgh.
We rolled up to the hotel before 3 pm. We are spending three nights at the Bonham Hotel. I think that this is the nineteen hotel that we have stayed in on the trip!?! On the flights home, I am going to try and get Tom and Sharon to rate the hotels and dinners like Sharon and I did after the Oregon trip.
The Bonhdam Hotel is located on a quiet street so it was easy to park the car and unload all of the luggage. Our room was actually ready. It is a nice room with a bigger bed than the Victora Square!
After getting everyone checked in, Tom and I dropped the rental car at a Europcar site at the St. James Quarter. We caught an Uber back to the hotel.
Anna-Marie, Tom, Sharon and I had a cocktail in the bar to celebrate dropping the car. I am very glad to be done with the driving! I will write a longer post about driving in Scotland after the trip is over.
Sharon and I took an Uber to Dishoom for an early dinner. We ate at Dishoom when we were in London in 2018 and tried to go there in London early in this trip. I think that Holly actually originally recommeded the restaurant to Sharon. When we ate there in 2018, I have no idea what we had. I was determined to keep better track this time. We had:
- DISHOOM HOUSE CHAAT - Warm-cold, sweet-tangy, moreish Golden-fried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot, Tamarind drizzle and green chutney lift it nicely
- LAMB SAMOSAS - Gujarati filo (not Punjabi shortcrust) stuff minced lamb, onions and spices
- CHEF'S EDINBURGH SPECIAL--SALLI BOTI--this is a first-rate Parsi classic, a notable example of which is served in the inimitable Britannia & Co. Tender lamb is braised in a rich and flavoursome gravy then finished with crunchy salli crisp-chips. Served with buttered Roomali Roti.
- HOUSE BLACK DAAL - A Dishoom signature dish - dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.
- MURGH MALAI - Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.
- with some rice and plain naan.
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