Justine Murphy

"With creamy potatoes and lots of fresh mint, it was a nice opening light taste to freshen the palate."

Simon Carter

"The amuse bouche which opened the tasting menu elevated a staple of North Indian street food to a sophisticated fine dining starter. Potato and sweet potato chaat, enveloped in yoghurt foam and scattered with marinated pomegranate seeds, was lighter, sweeter and more refined than humbler versions."