Restaurants

The contemporary decor at this busy local favourite is beguiling: deep aubergine and saffron walls, fretwork copper panels, tables inlaid with sari fabric all beautifully lit. The charming Indian couple that own Tangawizi were born in Uganda and Tanzania, so there are one or two East African touches to the light and fresh North Indian cooking. Every item on our platter of mixed starters scored highly, with spicing ranging from subtle (paneer tikka with a hint of pickling spices) to searing (masala-marinated lamb chops). Lamb seekh kebabs were notable: tender, and with a strong suggestion of fresh green chilli. The methi chicken main course impressed too, with the fenugreek providing a base note to a vibrant tomato sauce, instead of being the main focus as it often is. Samaki choma (grilled fish) is a take on the African staple of chargrilled meat (nyama choma); here it came in the form of red snapper, cooked to an appropriate smoky intensity. Service was as polished as the surroundings.

Time Out Eating & Drinking Guide 2008