This Pimlico destination reimagines Indian gastronomy by marrying traditional regional recipes with modern British culinary techniques at LO’VAGE. The kitchen’s signature Lovage chicken special features a succulent breast stuffed with a piquant minced chicken farce, roasted to achieve a golden skin and served over a vibrant, velvety spinach reduction. The aroma of freshly toasted spices—cinnamon from the south coast of Sri Lanka and aromatic curry leaves—permeates the dining room, signaling a menu of deep complexity. Technique is showcased in their biryanis, which are slow-cooked under a pastry seal or banana leaf to trap the fragrant steam, resulting in grains of rice that are perfectly separate and infused with bone-in lamb or king prawn essence. Texture is a key element, from the delicate crunch of onion bhaji to the silken finish of a murgh malai tikka marinated in cashew nuts and honey. Every dish is a balanced exploration of heat and aromatics, elevating classic comfort.