Kishmish may have languished in relative obscurity for half a century, but now the Fulham Indian has taken on a chef from what was until recently one of London’s most distinguished modern subcontinentals, Zaika.

Dishes on the new menu include: Tawa Fish (pan-seared hake fish with smoked aubergine salsa and curried oil), Achari Ostrich (ostrich tikka infused with pickling spices, served with roasted beetroot and mint sauce) and Old Delhi-style Kahargosh (from the days of the Raj, curried rabbit in ground aromatic spices).

Kishmish, which opened in 1966, has also unveiled a new look dining room.

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