Rambutan
British-Sri Lankan chef Cynthia Shanmugalingam's interpretations of regional Tamil cuisine cooked on an open fire have won plaudits for the home-cooked feeling of her curries, rotis, and sambols (especially the one that combines chickpeas, parsley, and coconut). Main dishes include a creamy sticky chicken pongal rice flavored with saffron, coconut milk, poppy seeds and cinnamon, a red tamarind prawn curry, and a whole Jaffna crab curry, and they are mostly small plates designed to be shared. There's a set menu at £38. Reservations are recommended (it's busy and service, while friendly, can become disorganized), but some tables are reserved for walk-ins.
