"Dominique Ansel take note: this is how you do it. With just one witty twist — not layering golden-toasted gram-flour noodles (sev) over venison mince, but going full Inception and putting the mince inside them — Gunpowder owners Devina and Harneet Baweja did more to disrupt the doughnut than any number of cronuts, crodoughs and rainbow unicorn sprinkles. It helps that the end result is absolutely delicious, locating itself somewhere between a scotch egg, a samosa, Gymkhana’s keema pao, and Ravinder Bhogal’s dazzling spiced shepherd’s pie. Gunpowder is one of the shining lights among the wave of neo-Indian restaurants that have graced the capital in recent years — along with its instant-classic lamb chops, this may be its signal achievement." - George Reynolds
