The story
On Northcote Road in Clapham, Tamila brings the vibrant, spice-forward cooking of South India to a welcoming neighbourhood setting. The restaurant, from the team behind The Tamil Prince, focuses on small plates, curries, and sides that are built for sharing and savouring.
The menu is anchored by buttery, flaky roti – a perfect vehicle for the rich, comforting curries. There is a strong selection of meat, vegetarian, and vegan options, making it an inclusive spot for any group. The drinks list, with its thoughtfully chosen cocktails, complements the bold Indian cuisine without overshadowing it.
Tamila’s approachable yet precise cooking earned it a Michelin Bib Gourmand in 2026, an award that recognises good quality, good value cooking. It is a testament to the kitchen’s skill in delivering complex, satisfying flavours in a relaxed, unpretentious atmosphere.
Whether for a leisurely lunch or a lively dinner, the space on Northcote Road is designed for easy, sociable dining. The outdoor seating is a bonus in warmer months, and the air-conditioned interior keeps things comfortable year-round. It is a destination for anyone seeking genuine South Indian food in London, where every dish is made with care and served without fuss.
Recognition
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good quality, good value cooking
No space is wasted in this cavernous restaurant. Unadorned tables are close enough to join in neighbours’ conversations, bentwood chairs are pulled in to let others go past, even carafes of wine and water are filled from unobtrusive taps at the bar. But at this sibling of Tamila in King's Cross, it's a necessity – every spot was occupied when we arrived for an early dinner, and people were waiting for our table when we left. The lure is high-quality South Indian cooking, with dishes listed on a mercifully short menu of small plates, curries and sides, all designed for sharing. We started with crunchy, chewy, robust onion bhaji with a sweet mint chutney for dipping, and a choice of dosa – the cheese and chilli version was a real treat (as was the rich and deeply satisfying curried dhal). Elsewhere, the Thanjavur chicken curry, laced with turmeric, coriander and coconut, had just the right amount of heat. Save a little room for gulab jamun, all hot and sticky, sitting on a pool of moreishly sweet, rose-flavoured milk. Service is casual but very efficient. Although some tables are kept back for walk-ins, do book if you can – and as soon as you can – or be prepared to eat in the middle of the afternoon.
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