Bon Appétit

This review appears in the The List's Eating & Drinking Guide 2008 – in the shops now or buy online.

It may appear inconspicuous from the slightly run-of-the-mill exterior, but the food within Bon Appétit is something of note. In the open-plan kitchen, unfazed chefs stir curries bubbling in pans, turn meat sizzling on the char-grill and move steaming pizzas in and out of the oven. The menu hosts mainly south Asian-flavoured fare – curries, tandoori and pakora – that infiltrates the other Western areas of the menu. Thus, jacket potatoes can be served with chicken biryani, or pizzas can be smothered in spicy mince. An example of this is a hot, soft baguette filled with chicken tikka massala, the fresh coriander and warm spices soaking into the bread, with a little salad giving this hearty snack just the right amount of bite. The fresh ingredients and powerful flavours are all cooked to order and this – combined with reasonable prices – explains Bon Appétit's success.