Brick Lane has long been shorthand for curry in London, but a new cohort of owners is narrowing the lens to Bengali cooking specifically.
Menus foreground dishes rarely seen outside home kitchens: shorshe preparations, bhartas, pithas and slow-cooked dals.
The story so far
Owners speak of a double task — honouring regulars who built the street\u2019s reputation while introducing younger diners to regional depth.
The verdict from the queues on weekend evenings: the gamble is working.
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