The exposed brick walls and cream leather chairs, plus some rather expensive lighting tell you that Namaasté Kitchen is on the new-wave side of the Indian restaurant spectrum. There’s some good kit in the open kitchen (a tandoor, sigri grill and tawa for those up to speed with Indian cooking techniques), plus attention to detail where it matters – well-judged spicing, good-quality ingredients and cheerful service. Many of the dish names will be familiar (excellent biryanis; chicken korma with a rich, pungent pistachio sauce, for example), but you could also take a punt on achari wild-rabbit leg or gurda keema taka tak – a Pakistani speciality of chopped lamb and kidney. Starters such as tandoori portobello mushrooms also please, as do the sides and breads, including the missi roti flavoured with onion and spices.
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