The Bite Magazine - Spring/Summer 2021 - Issue 29

On the lower ground floor, the lighting and mirror décor are comparable to upstairs, with several square and round marble-effect tables with mainly blue baguette seating and chairs. Like the upper level, this section has its bar and, in addition, has two private dining booths for six people. With a glittering silver wall, mirrored frames with shelves displaying glass jars and empty alcohol bottles and exhibit-type objects, there is enough to keep you occupied whilst waiting for your order. When we arrived at the restaurant on a Wednesday evening, it was empty but not for long as it soon filled up with several parties of diners. Sai, the manager, showed us to a corner table with ample light from outside where we could watch the traffic drive by. He suggested we try their in-house Flora Indica Amber Ale, a refreshingly light drink created exclusively at the Portobello Brewery in west London. It had a slightly sharp aftertaste but was enjoyable. We then had the Mango & Coconut Margarita with El Jimador Tequila, Cointreau, Mango, Coconut and Citrus with a purple flower garnish. This slightly but not overly strong drink had a pleasant contrast of the two fruits with a subtle kick of the tequila and liqueur. The non-alcoholic Pomegranate and Cranberry drink with a slice of grapefruit garnish presented a thirst-quenching delight that mixed the two fruits perfectly and satisfied the palate. Flora Indica has an extensive choice of UK, Scottish, American, German, French, Dutch and Spanish gins, including Star of Bombay, Bloom London Dry, Isle of Harris, Aviation, Monkey 47 Dry, No.3 London Dry, Saffron and Gin Mare. Their other cocktails and mock- tails include Bombay Blossom, Flora Eden, Flavours of Indica, Taj Mahal Mojito, Raee’s Old Fashioned, Summer Love and Mellow Yellow. They also have a selection of wines, soft drinks and beers. We had several delicious small plates, including Suffolk Lamb Chops Tandoori with garam masala and yoghurt mint sauce which was nicely seasoned and tender with deliciously enriched flavours. The Jerusalem Artichoke Papdi Chaat with tamarind and yoghurt was a welcom- ing surprise; the sweet, crunchy taste massaged my palate with pleasure. Another great dish was Spiced Pulled Duck Cheela with coconut chutney and red amaranth with a satisfying spicy flavour. The nest-looking crunchy and slightly spicy Seviya Chicken Wings with tangy spring onion dip and charred cipollini onion had an unusual spiky coating that I had never seen before. It was almost like a piece of art that I was almost afraid to consume, as not to destroy its uniqueness, but it was worth the meaty sacrifice. The beauti- fully cooked Marinated Tandoor Salmon with yellow mustard and achari red cabbage sauce literally melted in my mouth; bitecuisine Slow Braised Suffolk Lamb Shoulders Rogan Josh Kaffir Lime Leaf Flavoured Bas- mati Rice & Pistachio Spiced Creamed Spinach Poppy Seed & Red Leicester Cheese Naan