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A forkful of Tich’s tandoor-baked sea bream brings delight to diner’s faces. Their eyes widen with surprise before they quickly gobble up a second mouthful – this is an order you won’t want to share. It’s that good. Not only is the fish perfectly flakey, but the dish also boasts an impressive depth of flavour from its marinade, which is a mix of garlic, ginger and cardamom.

“The ingredients that we use are the freshest, most authentic you can get,” says co-owner Karan Kalia. “If our chefs want a particular type of eggplant or okra, we source it for them.”

The menu pulls from across India, boasting dishes from every Cardinal point. While there are Indian restaurant staples on offer, like butter chicken and onion bhajis, the more esoteric dishes include specialties like lamb shank cooked in the Hyderabad style, Bengali fish curry made with fresh curry leaves, and a coconut-based lobster and prawn curry from Goa.

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