Nobu, citrus-sour but also chilli hot and a wake-up call for your tastebuds.The signature dishes are still all present and correct.
Kid goat methi keema with pao are little savoury buns, crisped on the bottom like something left in the toaster for a second too long, with a fiery goat mince on the side.
Waiters recommend stuffing the meat into each pao like a slider but there’s way too much mince for that. Instead, take a squeeze of lime, a spoonful of red onion then tip it out onto half a bun like a piled-high canapé.
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