Freshly made pratas are commonplace in South East Asia but I have yet to find a restaurant in London that does it in-house until today. For lunch, I had freshly made Lamb/Chicken/Fish Roti Canai (Roti Prata) at Roti King. Their curries were tasty but not exceptional. However, the pratas were elastic, chewy and aptly flaky. It blows the competition away when compared to the frozen pratas one gets from supermarkets.

After lunch, a friend surprised me with homemade nectarine rolls (a mixture of regular and green tea version) for tea. The sponge cake was fluffy and moist, while the nectarine filling had just right level of acidity and sweetness. A light mousse made from the juice of the nectarine was used in lieu of cream provided a refreshing texture to the roll.