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Anyone who experienced Anand George’s top-flight Indian cooking at Mint and Mustard will know what to expect here: fresh ingredients,
fresh flavours and fresh ideas (alongside a few trusty favourites). The first-floor dining room is unassuming and has all the curry-house trademarks – rich colours, subtle lighting, simple modern
fittings – although people are here for the food rather than the look of the place. Specialities such as Syrian beef curry or ‘the streets of Mumbai’ (a snack combo comprising aloo tikki, Bombay
chat and puffed rice salad with tamarind chutney) show the kitchen’s regional scope, while highlights include Anand’s long-standing signature dish – silky pan-seared sea bass on curry leaf-infused
mash with a raw mango, ginger and coconut sauce and beetroot pachadi. After that, try his renowned dessert: a delightfully rich and gooey chocolate samosa with homemade ice cream.
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