At colourful and hip Nazka, South American energy collides with the rhythm of the city. The food is as vibrant and compelling as the space, with Koosh Kothari drawing on his Indian-Peruvian roots. The many influences that shape Peruvian cuisine are clearly evident. Start with a pisco cocktail or seek the sommelier's expert wine advice before moving on to dishes brimming with character. There is a captivating interplay of hot and sweet peppers, Asian umami and the fresh zing of leche de tigre. The chef has a talent for crafting sauces with real depth, such as a creation of lime, leche de tigre and fish roe that lends raw hamachi a remarkably refined acidity. This is fusion cooking at its most accomplished.