The ‘Too’ is a reference to Chat Masala’s other outlet on the East Coast; clever that they’re covering both ends of the island. The ochre and rustorange splashes on the wall set the mood for a perfectly cooked meal of curries, crisp naans and pilaffs flecked with fried shallots. And service is brisk. When the bowl of sautéed lady’s fingers arrives – mildly chilli-hot, and not at all slimy – you know you’re in safe hands, a feeling confirmed as you mop up the creamy and nutty chicken korma, a saffron-tinged fish tikka showered with onion crescents, and a tomato-y curry of prawns and eggplant.