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.