FEATURE
Small plates, cocktails and hardly any curry: meet the next wave of Indian restaurants
The next generation of chefs and restaurateurs are ditching basic curry and carbs to focus on high-impact Indian dishes that use British ingredients
Archives for February 16, 2017
Auberge du Lac relaunches with new kitchen team
Hertfordshire’s Auberge du Lac has relaunched with a new team led by the chef who headed up the restaurant’s kitchen in the 1990s.