Eating around the world


English Seaside


I’ve always found it curious that chicken tikka masala is considered the national dish of England. If you know the history between Great Britain and India, it makes sense. However, I find it very surprising that England is more known for Indian food then seafood. When I discovered the restaurant Next


Door, I was reassured. Robin Moxon, a long-time fishmonger, has set out to take the freshest fish that comes through his stores and highlight them in his restaurant just ‘next door’. As a result, the menu changes regularly based on what fish is in season and available. You will find an array of small and thoughtful sharing plates, whole roasted fish and raw or smoked seafood platters.


Next Door has become my favorite place


for oysters as well as seafood risotto. Te cooking techniques exhibited are as stun- ning as the fish is fresh. Tey smoke all of their fish in-house and you can taste the care. Tey have a lovely sommelier that has put together a great wine list that pairs perfectly with the ever-changing menu. Next Door is worth the trek down to


East Dulwich whether it is for a date night or a party. It would be worth going early and walking around, as Dulwich is a lovely area. If it’s not possible to get there before dinner, and weather permitting, take your coffee and dessert outside. For people like me that find it hard to


find great English food outside of the modern British Michelin-starred restau- rants and St John’s of course, Next Door exhibits great English seafood simply.


Name Next Door. Neighbourhood Dulwich. Offering English seafood. Price ££ Tips Save room for dessert! Reservation Walk-ins welcome.


Indian Te first time I had Indian food was on a


first date with my husband in Chicago. As a result, dishes like chicken tikka masala, slow cooked lentils, naan and curries have a special place in my heart. Tere is no shortage of great Indian restaurants in London, but Dishoom is my favorite. I am as much of a fan of the décor as I am the food. Dishoom pays homage to the old Irani cafés that were once a part of the


The proximity to so many countries makes London a beautiful melting pot. As a result, you can eat your way around the world without ever leaving London. On any given night, you could have Michelin-starred West African food elevating traditional dishes like moin-moin to a whole new level, or salivating over the most satisfying bowl of black daal. The next night you can sit down to traditional Eritrean coffee roasted for you at your table, or inventive and awe-provoking Middle Eastern food.


in London


fabric of Mumbai. If there is a wait on a cold day, you may be surprised with a complimentary glass of hot chai, just as aromatic as it is delicious. Since the day Dishoom opened, guests are met with long queues if they don’t have a reservation in the evening; dare I say it’s worth it. Te cocktail list is fun and inspired.


From the BollyBellini with raspberry, ly- chee, rose and cardamom, to an espresso martini with a chili liqueur kick. Te range of mocktails, also known as Copy Tipples, is just as thoughtful and inspired as their list of lassis, coolers and chai. By the time you get to the eating part of the evening, you have already settled into the range of Indian spices and are ready to jump straight in. If you only get one starter, the okra fries


must be it. As one who spent most of her life avoiding okra like the plague, unless in gumbo of course, I say this dish is for everyone. Lightly battered, crispy and with a slight spice. From there, you really can’t go wrong. I worked my way through the menu and if there for the first time or 10th, the house black daal with garlic or cheese naan is stunning. In fact, you could stop there, but then you would miss the sali boti: braised lamb served with buttered roomali roti. Whether you are vegetarian or a


carnivore like myself, Dishoom offers a variety of flavorful dishes. If you find yourself in need of a breakfast


Dishoom 4 FOCUS The Magazine January/February 2019


Trafalgar Square


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40