Evening Standard
Josh Barrie was enraptured by a bustling Gujarati social club/pub near the northwestern end of the Jubilee Line that was “full to the rafters with football, cheap pints and curry”.
The expansive menu, which has dishes from Mumbai in neighbouring Maharashtra as well as Gujarat, runs from batata wada (fried balls of mashed potato, garlic and chilli) to a nourishing veg masala and chicken tikka that arrives “sizzling theatrically on a cast iron skillet”.
The spring lamb is recommended. “Why is immediately obvious: it’s a deep, rich dish, with cushion-like meat slipping from bones and marrow mixing into the sauce. There’s a punch of chilli too, though it’s tempered by tomatoes, cinnamon and cardamom. We scoop it up with great folds of buttered naan.”
Josh Barrie - 2026-09-06
