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Atithi (Restaurant)

Picture of Atithi in Twickenham, London

27 York Street, Twickenham, London, TW1 3JZ
Cuisine: Indian
Tel: 020 8744 3868 | Email to Atithi | Transport: Twickenham | Write review

Atithi Description

Atithi is an old Sanskrit phrase, which means 'guest' and guests at this fine dining Indian restaurant in Twickenham, are in for a treat.?Steering the kitchen at this intimate and quietly smart establishment, is ex-BIB Gourmand Michelin awarded chef and co-director Krishnapal Negi, who is one of the finest and highly trained Indian chefs working in the UK today and owns the popular and Michelin recommended Swagat, in Richmond.

Negi offers a short but distinctive menu with cooking, which in his skillful hands, is fresh, subtly spiced and offers a wonderful contrast of textures and flavours. What's

also noteworthy about the menu is how judiciously it balances some familiar items with a host of exciting and splendidly delicious signature dishes.?

Standout options amongst the starters include Prawn Naryali (a superlative offering of tandoori king prawns in a satisfyingly creamy marinade of light coconut); and a vegetarian option of garlic mushroom (a simple yet utterly enjoyable dish with button mushrooms mixed with chopped garlic, chilli and coriander, batter fried).??

There is a certain dexterity to Negi's cooking, which enables flavours to be clean and none too overpowering. This is exemplified by the well-selected mains to which the talented chef brings own twist.

Highlights amongst the mains include grilled sea bass (a plated dish of fillet of sea bass marinated in ginger and chilli, grilled and served on a bed of cumin flavoured potato and Malabar sauce); another seafood offering Teekhay Jheengay (stir fried prawns with bell peppers, spring onions and a hint of fennel, garnished with fresh mango); Gilafi Handi (diced spring lamb cooked dum style with onion, garlic, tomato, chilli and mint, sealed with a layer of pastry); and Murgh Chettinad (normally a robust dish but Atithi’s version is delicately rendered and comes plated on a bed of sautéed spinach leaves).

Amongst the highly recommended vegetarian mains, which can be substituted as side items, are Aloo Udayagiri (potatoes cooked with a wholesome green masala of coriander, mint and curry leaves); and Sabzee Panj Rattanee (stir fried seasonal vegetables tempered with mustard seeds and garnished with fresh coconut and coriander).

The decor at Atithi takes an unfussy approach with a sculpted ceiling, walls with honeyed birch panelling and strategic niches of Indian knick-knacks. Cushioned chairs come with a lacquered affect whilst the flooring is distressed ply laminate.

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Venue ID: 23199

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