Proudly Punjabi – neither exclusively Indian nor Pakistani – this Wyndham Street establishment is one of the finest restaurants in town dedicated to the cuisines of the Asian subcontinent. What sets New Punjab Club apart from its peers is the focus on cooking made with its two tandoor ovens. As a result, dishes here spark more curiosity than the tired kormas or vindaloos of similar restaurants (though the makhani on offer is still one of the best curries in town). The menu is a parade of hits, whether the sarson jhinga – cardinal prawns with pistachio butter and oxtail broth – the signature lamb chops or the potent spiced mutton keema pau accompanied by milk buns.

‍