Lasan has famously won the Gordon Ramsey “Best Local Restaurant Award.” As a result, creative chef Aktar Islam has become somewhat of a TV celebrity. For starters, I thoroughly enjoyed the beef dish (often a rarity in an Indian or Pakistani restaurant). My burrah kebab was made with dry-aged prime Herefordshire beef. Cooked in a tandoor with cumin, nutmeg and papaya, it was as tasty as it sounds. The main event was elaichi beef, a winning main course from the final on Gordon Ramsay’s “F Word.” Blade of beef, braised overnight, is served with marinated sirloin, bone marrow pakora and tandoori sweetbreads dressed with with black cardamom scented cashew nut gravy. I paired this wonderfully crafted affair with an equally impressive side order of okra, simmered in a reduced cashew, coconut and yogurt gravy laced with chilli. This is, undoubtedly, South Asian cooking that is the ultimate in creativity and flair.