The Abyssinian

With burnt-orange walls,woven baskets and hessian coffee sacks this is a little taste of the Horn of Africa. The food is typical of the region:rich and spicy,courtesy of the serrano chilli spice mix berbere,and a riot of colours. Crack open an Ethiopian lager and use flat injera bread to scoop up fiery zucchini crescents in a rich tomato sauce turbocharged by crushed chilli seeds,or morsels of char-grilled lamb tossed with green chillies,onion and spears of rosemary. Vegetarians have seven choices:the tumtummo- slow-cooked lentils- hits the mellow spot with just a hint of spice.