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Manoj Vasaikar earned his stripes working at top hotel restaurants in India before heading to London and making his mark in some of the capital’s premium Indian addresses. This, his own gaff, is a class act. Designed with the principles of vastu shastra in mind (the harmony of earth, fire, sky, water and air), it looks dapper, combining contemporary minimalism with tasteful Indian artefacts. Things really start to hot up with the food, though: expect creative dishes with precise spicing and confident flavours. Scallops are marinated in fresh herbs and spices and grilled on the tawa; jumbo prawns are infused with the flavours of pomegranate and dill and griddled in the clay oven; and classics such as lamb rogan josh and chicken makhani arrive in classy renditions.The well-formed wine list has two Indian options (Shiraz or Sauvignon Blanc) from the boss’s home turf of Maharashtra.
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