This trendy Asian hybrid mixes clubby vibes and molecular cocktails with tapas-style dishes and some live-wire seafood cookery. Small plates are the
way to go – think oysters coated in curry crumb, clams koshimbir with coconut and green masala, Keralan mussels or chilli fishcakes with tamarind sauce. Otherwise, keep it large with the main menu,
which runs from tandoori smoked mackerel and artichoke pakoras to scallops in Bombay duck sauce, chicken kebabs ‘1947’ and curry house classics such as rogan josh or vegetable biryani. The
fish-friendly wine list does its job if the aforementioned cocktails fail to hit the spot. Note that the brightly lit, well-stocked bar at the front of the place used to be open until the wee small
hours, but closing time is now par for the course.