Neil Rankin (of Pitt Cue fame) has found a new outlet for his Temper. This second branch of the BBQ restaurant gives tacos a rest and concentrates on all things curry. Ideas are taken from all over, not just India, with dishes like mutton rolls, laksa lamb belly and a Japanese-inspired dashi chip shop chicken and crispy egg with katsu. And if you're after a real burner? The lamb scotch bonnet vindaloo should do the trick. You might even fancy yourself a temperous brunch, a boiled egg with peshwari naan soldiers perhaps? Or the sweet and satisfying banana curry and roti. Drinks are on the gin side of things, with 20 international versions stocked and many a variation on the G&T.