Cuisine:

• Indian

Caf? Spice Namast? Description:
A riot of vivid south Indian colours throughout the restaurant moves from the purples and reds of fabrics in the front area to softer orange and green in the back room. The menu is equally diverse, both in ingredients and in their preparation. Dishes of widely varied origin represent north India, Gwalior, the Punjab, south India, north India, Goa, Kashmir and Hyderabad. But the emphasis is on the cuisine of chef-patron Cyrus Todiwala's own Bombay Parsi community. Parsi dishes, originally Persian, come in sweet and sour flavours as in dhansak, or curry. Breads are first-rate; accompaniments equally good. The most refreshingly sour lassi, the crispest pappadums, the most piquant pickles are additional pleasures. The wine list nicely guides diners towards what best complements the cuisine. Set 3-course meal £30; tasting menu £60.


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