'Restaurant/Bar/Tandoor' is the Coriander's pitch and it provides a welcome taste of modern Indian cuisine in the fringes of south-east London. The dining room has clean lines and a warm contemporary feel, and the menu aims to please all-comers with its mix of curry house stalwarts and innovative regional specialities.
Die-hards will appreciate the baltis, dhansaks and kurmas, others might prefer trying their luck with – say – char-grilled ajwani salmon, 'hash basch' (shallow-fried duck with bamboo shoots), Bengali fish or a house special of chicken tikka cooked with minced lamb.
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