Dishoom – review
Dishoom models itself on the traditional Bombay cafes, and is named after the Bollywood sound effect for landing a punch
FOOD & DRINK
Merchants Tavern – review
Cocktails and fine dining ensure Merchants Tavern delivers the goods
Maeve’s Kitchen – review
Clapton eatery named after Irish writer Maeve Binchy serves up fuss free fare sourced responsibly, cooked slowly and dished up quickly
Platterform's Sea Adventure Series – review
Pop-up perennials Platterform lift anchor on their Sea Adventure Series in London Fields
Platterform’s Sea Adventure Series – review
Pop-up perennials Platterform lift anchor on their Sea Adventure Series in London Fields
Hitting the bottle: Hackney’s new refill scheme for wine lovers
Do you like your vino red, white or green? Borough Wines’s bring-your-own-bottle service cuts cost and carbon drastically
How to cook perfect hot cross buns
Which modern additions to hot cross buns do you approve of and what do you eat them with?
Consider the hot cross bun
They’ve been a symbol of spring for centuries. Should cross buns always be toasted and buttered, and what do you make of the chocolate chip variety?
How to cook perfect pancakes
Does butter make a better batter, what’s the most ripping topping, and do you have any top tips for foolproof flips? Nigel Slater’s favourite pancakes [http://www.guardian.co.uk/lifeandstyle/2011/mar/06/nigel-slater-buckwheat-pancake-mache-recipes] Hugh Fearnley-Whittingstall’s better batter [http:
Consider pancakes
Pancakes, crepes, griddle cakes, drop scones; call them what you will, Shrove Tuesday’s the day for them. How will you partake? Felicity Cloake’s perfect pancakes [http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/mar/03/how-to-cook-perfect-pancakes] Hugh Fearnley-Whittingstall’s better batte