Last time I was in Tooting (near enough two decades ago) I remember passing through sitting on the top deck of a double decker. And that right there is my only memory worth noting (not worth it really).

I dropped by Namak Mandi on a sunny early evening.

Directly on to the food now.

Peshawari Chapli Kabab /مشہور چپلي کباب

These are usually made with beef. Or at least that’s the default. Although I’ve heard some people mention in this instance it’s lamb.

Regardless there was a lot of anticipation for this. But my clearest memory of this when it came and now more recently is of the spices that were sprinkled on top. Combination of chaat masala and/or pomegranate powder. The kebab spices themselves were mute to say the least.

For me at least Taste of Pakistan holds the number one slot for this dish. They always have a clear unctuous flavour to them.

Charsi Chicken Karahi / چکن کڑاہی چرسی

Chicken on the bone cooked in Namak Mandi style with fresh Ginger, Chilli, Tomatoes, Black Pepper & Salt

This along with the other karahi were the standout dishes for me.

The masala (curry if you will) is pre-assembled to a certain degree. Assuming this as a gentleman before me tried to order the dishes with less salt but was told that this ingredient can’t be altered significantly.

Anyway the masala combined with the slightly charred chicken is divine.

Peshawari Naan / مشہور نان

Crispy crispy. Rather get this (one piece at a time) than the afghan naan (even more so when in a smaller group). So that it remains warm and crispy whilst you’re slowly eating. Also this had butter. Mmmmm.

Kabli Pulao / کابلی پلو

Neither here nor there. I really need to return to Peshawar soon to try the real deal. The meat makes the difference. Ain’t no decent pastures around here for this particular meat to graze and fatten in.

Qawah / کہوہ w/ Gur / گڑ

Oh how I missed good quality qawah (green tea).

More so that it came with gur (jaggery). Pure sugar cane. Of which (no point lying) I wasted no piece whatsoever. Enjoyed at home as supposed to downing it all in one go.

Memon Gola Kabab Karahi / میمون گولا کباب کڑاہی

That’s the official name on the menus you’re given. But in essence it’s a seekh kabab karahi / سیخ کباب کڑاہی. (Confirmed by the proprietor whilst ordering.)

Eitherway can’t go wrong when you combine seekh kababs and karahi. When done right they should have that strong charcoal flavour. Mixed into a karahi is a masterstroke.

In fact I might attempt to make this at home soon with the seekh kababs from Charcoal Chicken.

Anyway I should stop now before you (the reader!) delve further into my dreams.

Namak Mandi, 25 Upper Tooting Road, London, SW17 7TS