Nisheeth Tak’s restaurant can be summarised in one phrase: the critic’s choice. “I have loved this restaurant since it opened seven years ago”, confessed Catherine Cleary in The Irish Times, whilst Ernie Whalley once said that Rasam was “Up there with the best Irish restaurants”. We agree. Nisheeth Tak’s achievement in Rasam is enormous, and he created the template of a gorgeous room and serious, echt ethnic cuisine long before anyone else thought of it.

Where other ethnic food takes shortcuts, chef Sanjay Vishwakarma and his team put in the effort; the sheer variety of flavours, seasoning and styles in the dishes which are drawn from all over the sub-continent is breathtaking, but equally breathtaking is the finesse visited on every detail, from the naan bread flecked with toasted coconut and plump raisins to the deep-fried yogurt patties to their signature dish of lal maas, lamb cooked on the bone with chillies, ginger, coriander, tomatoes and garam masala. Beautiful food, beautiful room and, for once, the critics are united!