There are few things more British than a trip to the curry house on a Friday or Saturday night, with an exotically-named lager (a la Cobra or Tiger) in hand. Our much-loved Indian restaurants have had a makeover in the 21st century; they've done away with secluded booths, busy wallpaper and Bollywood soundtracks and brought in LED lights, chic furniture and whippersnapper efficiency that would make even the toughest Silicon Valley CEO give away a wry smile. Popular chains like London's Dishoom and Liverpool's Mowgli have taken things a step further, with the high-ceilinged, noisy dinner hall experience - like a packed oriental train carriage or a holy feast - that makes every meal an experience to be shared with countless others.
Even more importantly, they've dispensed with traditional set curry menus in favour of their own mouth-popping victuals - and best-selling cookbooks - thoroughly shaking up the modern Indian for Generation Z. Now, there's a new kid on the block. Tamila in Clapham's Northcote Road is the second restaurant owned by its eponymous brand, after the Tamil Prince in King's Cross .
Both restaurants are modelled on the theme of a "Desi pub" with slimmed-down menus of just a handful of main courses that have gone down a storm with diners. Joint owners, Indian-born Prince Durairaj and Midlands-raised Glen Leeson vowed to create "a new iteration of the classic concept", telling Restaurant magazine : "We love those traditional curry houses and want to take all th.
