Madhu's

"This smart two-floor Southall venue is all clean lines and glossy surfaces. It’s been around for four decades — opened by the then 16- and 17-year-old siblings, Sanjeev and Sanjay Anand, whose grandfather Bishan Das Anand founded the well-regarded Brilliant Hotel in Nairobi. Madhu’s was their father Jagdish Kumar’s nickname; and in the early days, their mother Krishna Kumari was the head chef. Kenyan influences abound in dishes such as yoghurt-marinated baby poussin, and tender lamb ribs laminated with chilli and lemon. Fresh coriander-flecked pakoras in fennel-flavoured yoghurt kadhi, slender aubergines on a stem with baby potatoes, and butter chicken made to an old family recipe are among the most popular dishes. Cauliflower with fenugreek leaves is as good as what might be found in a Punjabi home kitchen; and dal makhani quietly trumps flashier versions found elsewhere. Don’t miss Punjabi samosas made with beautifully flaky ‘khasta’ pastry." - Sejal Sukhadwala

"This smart two-floor Southall venue is all clean lines and glossy surfaces. It’s been around for four decades — opened by the then 16- and 17-year-old siblings, Sanjeev and Sanjay Anand, whose grandfather Bishan Das Anand founded the well-regarded Brilliant Hotel in Nairobi. Madhu’s was their father Jagdish Kumar’s nickname; and in the early days, their mother Krishna Kumari was the head chef. Kenyan influences abound in dishes such as yoghurt-marinated baby poussin, and tender lamb ribs laminated with chilli and lemon. Fresh coriander-flecked pakoras in fennel-flavoured yoghurt kadhi, slender aubergines on a stem with baby potatoes, and butter chicken made to an old family recipe are among the most popular dishes. Cauliflower with fenugreek leaves is as good as what might be found in a Punjabi home kitchen; and dal makhani quietly trumps flashier versions found elsewhere. Don’t miss Punjabi samosas made with beautifully flaky ‘khasta’ pastry." - Sejal Sukhadwala