Time Out London

"Pale, lemon-hued mango curry was top notch too, its whipped yoghurt sauce simmered with ground coconut and fried curry leaves: a triumph of sweet and tangy flavours."

Time Out London

"Masala dosai – a golden rice and lentil pancake filled with crushed potatoes – was delectable for its crisp texture, and made a marvellous match with tamarind lentils."

Food and Travel Magazine

"Follow with lightly spiced halibut curry, its raw mango sauce elevating it to something really special."

Food and Travel Magazine

"Start with mini masala dosa served with deliciously crispy cauliflower."

Andy Hayler

"Popadoms come with an excellent array of home-made chutneys: garlic, lemon, aubergine, tomato and coconut, all tasty and well made."

Cover-More Travel Insurance

"Another delicious curry dish, the mango curry is made of fresh mango cooked with yoghurt and green chillies, and tempered with mustard seeds and curry leaves."

Pratap Chahal

"The mango curry is made with raw mangoes in a yoghurt sauce and is exciting, tasty and a lesser known South Indian delicacy."

Ayushi Gupta

"The mango curry was the best thing we’d never heard of before – fresh and ripe chunks of mango cooked in a yogurt-based curry and lightly seasoned with green chillies, mustard seeds and curry leaves. It was a lively blend of sweet, savoury and tart flavours, which we really relished!"

Ayushi Gupta

"Here they were presented in a miniature-size, as elegantly-folded tents which had the perfect paper-thin texture, neither too-soft, nor too-thin. As someone who’s had more than their fair share of these fermented savoury rice pancakes (dosas are a Sunday ritual for me when I’m home in Bombay), I can vouch that this is a consistency surprisingly hard to get right!"

Chris Pople

"A richly flavored and creamy bowl of mango curry went very well mopped up with an interesting type of bread I'd never seen before - an appam."