We season our chips as soon as we fry them. You can hear them hiss as we add the salt. The heat from the chips cooks the lemon and rosemary and the smell hits you as they reach the table.
Our first ever fried chicken special was a collaboration with fellow made-in-Brixton restaurant Kricket.
We came up with a bigger, burger version of their best-selling Keralan fried chicken, featuring a blend of Keralan herbs and spices, pickled mooli (a crunchy white radish) and chilli and garlic mayo.
We also teamed up with London Beer Factory - selling their mango-laced Fruit Loop beer throughout the special campaign.