Café Spice Namaste

Walk into this large restaurant divided into two dining rooms and you're instantly cheered up by its hot Indian colors and fanciful decor. Chef Cyrus Todiwala has always been a chef with a mission -- he was the first to bring Parsee dishes to London, and to create his own spice mixes, chutneys, and pickles. Today he champions organic, seasonal, and locally produced ingredients. The original Parsee menu has broadened to encompass the whole of India, with dishes such as chargrilled Keralan Syrian duck tikka marinated in yogurt with tamarind, chili, and spices; a beef tikka of Buccleuch-farmed cattle; and a classic Goan curry of prawns served with rice and a dried shrimp and onion salad.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.