Trishna

Trishna's two small dining rooms are modern and minimalist in style, decorated in shades of blue and cream with wooden tables and chairs, pale oak flooring, and exposed bricks, with floor-to-ceiling windows opening on to the street in warm weather. This is where to head to for the coastal cuisine of south-west India, although the kitchen deploys British seasonal produce in its successful quest for authenticity. Dishes are designed to be shared, so diners can experience a mixture of flavours and styles. Lobster and shrimps with carom seeds, garlic and sweet chilli chutney, and broccoli and mushroom salad can precede the next wave: melt-in-the-mouth lamb, in a curry distinctively flavoured with cinnamon and coconut, crab with butter, pepper and garlic, and mixed seafood biryani. Vegetarians get a good deal, and desserts are taken seriously, among them light, well-made carrot halva topped with caramelised cashews with refreshing lychee sorbet.