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From the moment you step into this little gem of a suburban ‘Indian’, you know you’ve found something special. Owner Radhika Verma greets guests on arrival and continues to be unobtrusively solicitous throughout. The decor is simple and understated, in pale neutrals and pastels, with gleaming white tablecloths and subdued lighting – although tables for two are quite small for multi-dished meals.
But it’s the food that makes Mango & Silk such a find. Verma has managed to persuade award-winning chef (ex-Bombay Brasserie) Udit Sarkhel to return to the kitchen. Each dish of our meal seemed better than the last: lamb samosas with spiced yoghurt, and murgh malai kebabs (creamy chicken with cashew nuts), set the scene for main courses of delicious, if modestly portioned, macher malai (Bengali fish curry with mustard and coconut) and a perfect jardaloo ma gosht (lamb masala with apricots). The accompanying peshwari naan was among the best Indian breads we’ve tasted.
POSTSCRIPT
We are very sorry to report that in February 2012 chef Udit Sarkhel passed away while on a visit to Calcutta. At the time of writing the restaurant where he cooked is continuing in business.