![](https://www.thetimes.com/imageserver/image/%2Fmethode%2Ftimes%2Fprod%2Fweb%2Fbin%2F55e5314a-8bfc-4962-8ae3-be660e2225a3.jpg?crop=4508%2C2535%2C378%2C797&resize=1200)
Contemporary meets old school at this new offering in Edinburgh
In a restaurant as good as Thamel, I must begin with the food. In this case two of the best curries I’ve eaten in Scotland. The first, a Kathmandu, sounds deceptively humble: makhani lentils — that nutty black gram cooked for hours to achieve the richest …