Keema is a South Asian dish with a specificity that exists in very opposition to the generic moniker “curry” – it’s a traditionally Mughal dish which features minced meat cooked with potatoes or peas or both in a heady aromatic concoction of star anise, cloves, cinnamon, curry powder and chilli powder.
I was interested to try Daughter In Law, the latest from chef Jessi Singh who brought us Horn Please, to see how it compared to my favourites.
Fork & Fingers is an Indian fusion restaurant, with a seasonal menu that is rejigged every few months on the back of experimentation nights with regular diners to gauge what works and what doesn’t.
As tempted as I always am by the wafts of curry that emanate from bain-maries in food courts, I know the bloat after will be far from worth it.
