Babur

‘Serving up exceptional curries since 1985,’ Forest Hill’s beloved Babur just keeps on rolling – and it's still the go-to option for locals wanting prettily plated Indian food that’s a cut above your average high-street curry house. It’s also family-run, ‘rooted in the local community‘ and run by kindly staff who give everyone a ‘genuinely warm welcome’. Over the years, it has become increasingly stylish and distinctive, with a hand-painted kalamkari horoscope in the foyer, low-hanging lights, exposed brickwork and wooden partitions holding elaborate floral displays. Meanwhile, the kitchen scours the Subcontinent for regional ideas while offering dedicated menus for those with special dietary needs. The full repertoire bypasses kormas and dhansaks in favour of more intricate, modern ideas such as goat tikka with a cumin puff and aubergine mash, steamed shoulder of lamb (marinated for 100 hours) with beetroot rice, or spiced stone bass with chana masala yoghurt and papaya chutney. Vegetable dishes and sides are also full of promise – think garlicky spinach with sweetcorn and mushrooms or thinly sliced fried potatoes dusted with mango powder. To finish, try the milk sponge cake with saffron gel or the chocolate fondant spiced with cumin. On Sundays, Babur’s ‘help yourself’ family buffet is something of a local institution in its own right. The wine list has been knowledgeably assembled with food in mind, but it would be remiss to ignore the zippy Asian-themed cocktails.

2 Rosette Award for Culinary Excellence