Perched near a junction crossing on Fulham High Street, the cooking being displayed at PURE (or PURE Indian Cooking as it’s known in full), belies its modest exterior.
Owned by the husband and wife team of Faheem Vanoo and Shilpa Dandekar, both of whom started their careers with the famed Taj group in India, PURE opened its doors quietly at the end of 2015. Since then, with Faheem managing front of house and Shilpa heading the kitchen, the restaurant, which is now launching officially, has amassed a strong following as a refined and exceedingly good neighbourhood restaurant.
Pure Kalimirch ka MurghWhilst both Faheem and Shilpa honed their skills at such high-end London Indian restaurants as The Bombay Brasserie and its Michelin-starred sister restaurant Quilon, Shilpa’s influence in particular is borne out of her work as one of the opening team for the very first Brasserie Blanc before being promoted to Head Chef under the tutelage of its owner, famed Michelin-starred Chef Raymond Blanc OBE.
As a result, not only is Dandekar a rarity within the Indian restaurant sector for being a female chef, her cooking at PURE is made with quality ingredients, clean and freshly flavoured with distinct yet subtle spicing, and presented with finesse.
Kori KempuCommence your dining experience with a perky Mango Chilli Margarita (mango, chilli, Tequila, Cointreau, lime juice & sugar syrup); or even a sprightly mocktail such as the Derby Dream (lychee juice, passion fruit syrup, lemongrass & vanilla).
For a pre-starter, indulge in a Taste of Mumbai (bhel, made of rice crispies salad, pani poori, made of crispy round puris with mint flavoured water & papdi chaat, made of crisp, wheat toppings). Amongst the several highlights in the Starters section are Two Type Tikki (smoked mushroom tikki & artichoke tikki with plum & roasted cumin sauce); Patra Chaat (colocasia leaves served with yoghurt, date & tamarind chutney, pomegranate, onion, & tomato); Pounded Coriander and Goat’s Cheese Samosa (served with mint, tomato & beetroot chutneys); Seared Scallops (with pickled beetroot, mango & chilli); and last but not least, Chilli Fried Squid (crispy squid with chilli & tangy spices).
From the tandoor (clay oven), you might like to try the Achari Broccoli (broccoli florets in yoghurt & pickled spices); or perhaps the Malai Lamb Chops (mild, creamy marination flavoured with fresh cracked pepper); or even the Ajwaini Whole Seabass (cooked in the clay oven with carom seeds & tandoori marination).
The elevated Main dishes offer several standouts: Coconut Venison (venison cooked in an onion & tomato masala finished with fresh ground coconut); Duck Roast (duck breast cooked with chef’s blend of roasted spices); Kalimirch ka Murgh (a mild dish of malai tikka cooked in cashewnuts, yoghurt, fresh mint & black peppercorn); Lamb Sukke (Maharastrian style lamb preparation cooked in dry spices); and Paperwali Macchi (baked cod marinated with tamarind, dates & chilli served with corn chaat).
Amongst the unmissable Sides are Asparagus and Pine Nut (asparagus & pine nuts tempered with mustard & coconut); and Mango Curry (fresh ripe mango & yoghurt tempered with curry leaves & mustard); whilst home-made desserts include Apricot Halwa (apricot & cardamom crumble served with vanilla ice cream); and Trio of Baked Yoghurt (lychee, pistachio & mango).
Other than the A la Carte, PURE also serves a tempting Beer and Food matching set menu with the likes of Blue Moon Wheat Beer (Colorado 5.4%); (or Innis and Gunn (Scotland 6.6% ABV); amongst others, accompanying various restaurant dishes.
Décor at the restaurant affords a minimalist and intimate setting. Pastel shades mix with mocha walls adorned with colourful flourishes such as a montage of multi-coloured strips of velvet or geometric design prints. Furnishings offer wooden tables partnered with comfortable, high-backed leather chairs, adding further to the cosy and relaxing environs.