The Maliks are back in biz proffering an expo of eats at Curry Hill's Tamba. Hindi for copper, Tamba soars above nearby desi diners with its thoughtful service and thrilling flavours. Done in brick and pearl, the refitted space radiates warmth as gaggles hover over the big buffet; so plop into a banquette and let the owners spoil you.
 
As glorious and glossy as the copper vessels that carry them, are freshly baked naan shiled with butter and garlic; deliciously crisp keema samosaa with lamb, cumin, and chilled coriander chutney; pepper mutton fried with onions and fragrant spices; saag paneer, homemade cheese cooked in spinach and herbs; and lemon rice with toasted mustard seeds and curry leaves divulge the depth and diversity of indian cuisine.