Ruby Murray

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Ruby Murray in Finsbury - Order from Just Eat

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https://rubymurray-london.co.uk

Meat & Shake | Southern Barbeque

Ruby Murray in London Takeaway Delivery

Ruby Murray in Finsbury - Order from Just Eat

If you have an allergy that could harm your health, or have religious requirements (such as halal or kosher), we strongly advise you to contact the restaurant directly before you place your order We can help you do that through Live Chat.

More information about Just Eat's allergy policies is available on our Allergy FAQ page.

Any specific allergen statements provided to us by the restaurant are replicated on the Info tab.

Ruby Murray restaurant menu in London – Order from Just Eat

Dishoom Shoreditch: A Bombay blockbuster | London Evening ...

If Dishoom has taught us anything in recent years, it’s that when someone says “Bacon naan roll?”

London is curry house aplenty, and has an increasing array of fabulous Indian fine-dining restaurants – Dishoom is a bit of both and chic as hell with it.

Dishoom has blended a menu of delicately spiced yet satisfying dishes with carefully conceived yet necessarily casual settings – think a cross between a European grand café and a particularly tidy souk.

Dishoom’s menu is a smorgasbord of Indian delicacies, of which you’re encouraged to try as many as your belt buckle will allow: spicy lamb chops are marinated in lime juice and jaggery, warming dark spices with ginger and garlic and the house black daal holds its own as a signature dish, cooked for over 24 hours.

A few years ago, an Indian restaurant may not have been your first choice for brunch, but one bite of the now legendary bacon naan (bread cooked fresh to order and bacon supplied by The Ginger Pig butchers) and you’ll never look at a sarnie in the same way again.

The Riz, Margate, Kent – restaurant review | Marina O'Loughlin | Life ...

There was an infographic kicking around Twitter recently that showed a curious divide: places with high immigration were least inclined to vote Ukip; those with a comparatively low percentage most likely to follow the “pound-shop Enoch Powell”, with the pieces fitting together, rarely overlapping, neat as a jigsaw.

Anyway, also on the road is the Riz, promising all the treasures of South Indian and Sri Lankan cooking.

There’s an almost challenging pungency to some of it: mutton varuval (the mutton is Kentish, we’re told), a dry-fried meat curry, has the kind of spice kick – not hot, just intense – that has your ears ringing.

And though I love mustard seeds and curry leaves, they put in many repeat appearances.

The room is run with laid-back aplomb by Paul Singh (not himself southern Indian, although the chef is), natty in his mustard cords, tweed waistcoat and debonair ’tache.