Restaurants

Where great food is made better is the motto of this popular Punjabi corner caff. Sit near the counter at one of the green easy-wipe tables, and you can judge for yourself; from here you can see the chefs at work in the back kitchen, reflected in the shiny stainless-steel panelling. The menu is full of unusual twists to the Punjabi theme: karahi butter bean methi (highly savoury, highly recommended), garlic mussels (six Pacific big boys, a bit chewy, but covered in mouth-watering fried garlic and coriander), and lamb with tinda (tender meat and marrow-like veg in a tangy tomato gravy). As is the Punjabi norm, karahi curries, tandoori meats and bread are the highlights, and are cooked to an extremely high standard (savour, for instance, the gorgeously marinated fish tikka). One tip though: order steamed rice or a plain roti or nan as accompaniment; the strong, rich flavours and oily consistency can be overwhelming without them. Bring your own alcohol, or do as we did and follow the recommendation of the waiter (a softly spoken chap in a baseball hat) and drink passion-fruit juice.

Time Out Eating & Drinking Guide 2008