Well into its second decade, The Abyssinian continues to celebrate the joy of East African spicing, with a focus on Ethiopian and Eritrean dishes. A visit will have you wondering how the kitchen coaxes this much flavour from chickpeas, and why we don’t eat more slow-cooked goat. Prepare, too, for a reminder (or discovery) of the delight that is eating with your hands, assisted by freshly baked, gorgeously fluffy injera.