: Forget the hot colours and jazzy décors of many of London's other Indian places; Punjab, established here since 1951, remains a delightful old-fashioned outpost with its dark tones, fretwork wooden partitions and old photographs on the walls. The restaurant, under the original owner, Gurbachan Singh Maan, a great cricketer as well as notable restaurateur, and now owned by his grandson, Sital Singh Maan, was among the first to introduce the tandoor to Britain, and it still produces first-rate marinated and tandoor meats and fish. But it has also introduced delightful specials: meat flavoured with pomegranate, and dishes that are pickled in special Punjabi spices, then cooked---as in acharri gosht (pickled lamb) and acharri murgha (pickled chicken). But be aware that these dishes are not always available. All the cooking is carefully spiced, so individual flavours come through in each dish. Friendly service and casual atmosphere.

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RESTAURANT AWARDS 2014

Just published! Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.