Samudra

Insider Tips

This may not be obvious from the menu, but the Arabic section at Samudra is far superior to its North Indian offering
• Laham Riyesh has tender goat meat massaged in a coriander-ginger-garlic spice rub that seemed to indicate Malayali-Arabic roots, toothsome nevertheless. The meat slid right off the bone, in sharp contrast to my criminally dry Lucknowi Kakori Seekh that seemed stripped off every bit of Lucknowi tehzeeb. Samudra’s Dal Makhani was so cloying, that if it was any lighter, I might have mistaken it for a gram payasam
• Book ahead to get one of the four tables at the end, which directly face the sea.