Shah, who runs front of house, and Ahad, the chef, are originally from Syhlet in Bangladesh, now live in east London, a centre for Asian food. They have been working together for 13 years and present a modern cuisine, using far less fat than traditional Indian cooking. Everything is freshly prepared and there are no additives such as colourings. The menu is varied and there are a number of items n
ot to be found in other Indian restaurants. Kumbi Sheem is a favourite - a vegetable dish of broad beans and mushrooms. There is an excellent range of chicken and lamb dishes, as well as seafood and Bangladeshi fish. Vegetarians are well catered for with vegetable dishes in side and main portions and the meat dish range, such as bhuna and dopiaza can also be cooked as vegetarian options. The tables are well set with modern style cutlery and crockery. Food is always piping hot and trays on the tables help second helpings to stay that way. The food is interestingly flavoured with careful use of spices rather than just providing 'hot curry'. There is a good range of drinks, both alcoholic and non-alcoholic and the coffee to round off the meal is excellent.
