Thattukada_UK

"Open for: Lunch and dinnerPrice range: $$East Ham is home to London’s largest Kerala community and its greatest concentration of South Indian restaurants. The pick of them is Thattukada, run by chef-owners Biju and Preeti Gopinath. Curries and roasts have a depth of flavor and spicing that belie their simple descriptions, and they should be mopped up with crisp parottas or snow-white appams. But it’s the legendary fries that are unmissable: half a chicken cut into segments, then aggressively and skillfully fried with chiles and crispy onions; little netholi (anchovies) cooked and eaten whole; or battered mussels that pop thrillingly in the mouth.Must-try dish: Get the mussel fry." - Adam Coghlan

"Thattukada’s chicken 65 is Cheetos Flamin’ Hot-coloured, which is very much a compliment. The deep-fried chunks of chicken—marinated in dazzling red chilli powder, curry leaves, and more—are the way to start your meal at the popular Keralan spot in East Ham. The walls of this low-key, brightly lit restaurant are covered with images of palm trees and crystal blue water, but every group is focused on the food in front of them. Fish molley, a mild, coconut-heavy curry, is a delicious Keralan speciality that belongs on your table. Make sure you also get the vegetable thali, a brilliantly pungent chicken curry, and stringy parathas." - jake missing, rianne shlebak, heidi lauth beasley, daisy meager, sinead cranna

"The doors to Thattukada open up to huge photographs of vallam kali, the traditional boat race of the state. Husband-wife duo Biju Gopinath and Preethy Biju bring their state to life on the plate through their chicken biryani cooked in coconut oil, which is generously garnished with raisins, cashew nuts, and mint. This mild biryani is served with a boiled egg, onion and tomato raita, lemon pickle, and pappadam. Cooked fresh in the dum style for around 30-40 minutes in an aluminium vessel, the meat is tender and juicy and the long grain basmati rice is soft and fluffy, with the flavours of pepper, cardamom, cloves, and chilli powder in every bite." - Advika Reddy

"East Ham is home to London’s largest Kerala community, and its greatest concentration of south Indian restaurants. The pick of them might be Thattukada, run by Biju and Preeti Gopinath. Call 020 8548 8239 ahead to see what’s available for collection. There’s still an extensive selection of curries, some of its famous fries, and biriyani parotta." - Adam Coghlan, James Hansen

"Kerala drunk food comes in three categories: stir-fried, deep-fried, and battered to an absolute crisp. Now that Preeti, the wife of the duo who owns Thattukada, is back in the kitchen, the restaurant can reclaim its crown as the queen of all three. Curries and roasts have a depth of flavour and spicing that belie their simple descriptions, and should be mopped up with crisp parottas or snow white appams. But it’s the legendary fries that are unmissable — half a chicken cut into segments then aggressively and skilfully fried with chilli and crispy onions, little netholi (anchovy) cooked and eaten whole, or battered mussels that pop thrillingly in the mouth." - Emma Hughes