Pappadums


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It’s a wonder how some off the beaten track restaurants manage to do business and this Indian is a prime example. Surrounded by a swathe of luxury flats besides the Thames, blink and you’ll miss the joint. But that hasn’t stopped it being popular with strong fanbase for its robust Punjabi-style cooking. While the lamb seekh kebab couldn’t better the standard high street variety, the dahi kebab, made of deep fried Greek yoghurt patties, infused with green chillies and coriander, comes up trumps as a vegetarian starter. No so the usually tender chicken malai tikka made with cream and resulting in a bland piece of poultry. Mains culminate in substantially sized portions though on evidence of items such as the lamb shank or the chicken chettinad the cooking doesn’t quite register in the way one expects. Pity as the kitchen certainly has potential. Bright décor of pastel coloured blocks and al fresco terraced dining is inviting.

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