NEW PUNJAB CLUB

Black Sheep Restaurants’ 15th hit is a personal project of co-founder Syed Asim Hussain, proud Punjabi who has applied his myriad restaurant experiences into this highly polished opening. By drafting in the talent of chef Palash Mitra M of the brilliant Gymkhana in London, the menu is a tightly curated cu read that skirts from updated u street classics (smashed samosa sa chaat with its cap of tamarind ta glaze and pomegranate) to proteins properly charred within the th hot walls of the tandoor—opt for fo the line-caught cobia, a rich and an meaty fish that can withstand the th oven’s unrelenting heat. The flesh fle is imbued with the fresh hum h of dill, which gives way to the th smoky undertone from the tandoor. Luscious, thick curries beg for a swipe with the smoky, freshly-baked naan breads while keema pau combines the magic of fluffy milk buns with spiced, raguesque minced lamb to be topped with zingy red onion and a squeeze of lime. Thirsty? Note the gin trolley, the obligatory hat-tip to the era of British India; you’d be amiss to refuse an expertly mixed G&T from the persuasive staff. With equal parts swagger and glorious campiness, New Punjab Club is a confident, modern-day homage to 80’s hotspot Mughal Room—and it’ll have no problem signing up a roster of regular members.

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