Sumptuous dining on the revitalised Isle of Dogs is the promise at this light modern restaurant, which also takes a modern approach to its cooking, eschewing additives and artificial colours and digging deep into the regional roots of Indian cuisine.
From Kerala in the south west comes a curry of kingfish with coconut milk, Goa contributes lamb xacuti and there's macher jhul (tilapia cooked with aubergines and potatoes) from Bengal.
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