Mirchi Indian Restaurant

Ishdeep Singh’s father always wished for his son to open an Indian restaurant. After his passing, Singh converted his Italian diner Estivo – which he ran for 10 years – into Mirchi, a smart yet casual family eatery focused on the flavours of his northern Indian heritage. It’s the only way he saw fit to honour his late father’s memory.

At Mirchi – which means “chilli” in Hindi – tradition reigns. After travelling to India for a month of culinary training, learning and perfecting recipes, Singh brought a refined menu of signature dishes back home. For starters, you might go for papdi chaat (crispy pastry strips, potatoes and chickpeas covered with sweet yoghurt, mint and tamarind sauce), tandoori chicken, paneer tikka, tandoori prawns or a standout Amritsari fish. There’s also a playful twist on the classic street food gol gappa (also known as panipuri), which comes served in a shot glass.

Curry highlights include dal makhani prepared over 10 hours; lamb rogan josh; spicy chicken vindaloo; saag paneer (cottage cheese with spinach, tempered garlic and green spices); and traditional butter chicken which, in line with Punjabi style, is savoury instead of sweet. Pair them with classic butter naan or try a round of cheese-filled naan or keema naan, which is stuffed with minced meat. There’s also a tight selection of Indo-Chinese dishes including gobi Manchurian (crispy cauliflower florets in a tangy sauce) and chicken chow mein.

To drink, find salted, mango and rose lassi made from buttermilk, and Indian-leaning cocktails. There’s also a clutch of local wines, beers and whiskies, as well as non-alc cocktails for those preferring a non-boozy night.

Unlike many Indian joints, with their brightly coloured ornaments, Mirchi has a pared-back aesthetic with white walls, marble-top tables and oak chairs. Set over two levels, the 38-seat restaurant also has two private dining rooms upstairs, with room for 32 and 22 people respectively.