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 […]

Continue reading