Sarkhels

Sadly this restaurant folded. It was very plesaant. 

Already expanded substantially from its original premises, Sarkhel’s offers that rare thing, genuine Indian cuisine – not a korma or balti in sight.  Instead try delicious snacks like ragara pattice, a mashed potato cake enlivened with fresh spices, served with a chickpea curry that had very good texture, along with three contrasting chutneys – tomato, mint and tamarind. 

Classics like Tandoori prawns are cooked very well here. Breads can be excellent if freshly made. Even the coffee here is drinkable, almost unheard of in an Indian restaurant.  The chef Udit Sarkhel used to cook in the glory days of the Bombay Brasserie, which ironically has long since lost the ability to produce food of this standard.