Page 80 - Vegan Life - Issue 59 (February 2020)

Fatt Pundit

Georgia-May Collings visits this Asian restaurant in the heart of Soho

arrying together Chinese and Indian cuisines to create selection of dishes that had very obviously been created with
what’s known as ‘Hakka’ food — Fatt Pundit fuses attention to texture and taste.
Mboth styles into a menu of small plates, giving diners The vegetable momos kick-started the first round of food
an experience that replicates moving from cart to cart when delights. These dumplings contained spinach, mushroom,
sampling street food. The restaurant — whose playful name courgette and tofu — the spongy texture of the case, combined
is a nod to its culinary crossover, taking the common Chinese with the crunch of the veg and served with two dipping sauces,
surname of ‘Fatt’ and combining it with ‘Pundit’, the Indian word made this a real winner and set the tone nicely for what was
for scholar — is found tucked just a short walk away from the to come.
bustle of Oxford Street in the centre of Soho. Next, the popcorn cauliflower was brought out, followed
Fatt Pundit’s intimate layout is long and narrow, with a cosy in quick succession by the sticky sesame vegetables and crispy
atmosphere — perfect for catching up with friends over lunch okra salt and pepper. I’m forever amazed by the diversity and
or dinner. Plus, chairs line the bar area giving guests the chance possibilities cauliflower has, and this dish, which turned them
to eat in a slightly more relaxed setting, too. And with a new into crunchy bites made the vegetable feel indulgent. The sticky
vegan menu, it didn’t take much convincing to get me through sesame vegetables were easily my favourite dish, hands down.
the doors. I spent the next few hours grazing my way through a For one, let’s discuss that sticky ginger glaze — slightly tangy

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