First things first, Namji is not a typical high-street curry house. It’s a Wolverton institution. If the town were a family home, Namji would be its dining room, where friends and families gather to eat, laugh and share stories over food - something that we’ve all missed over the past few months.

Walking into Namji hits all the senses: the buzz of animated conversations from diners; the tantalising smells coming from the kitchen; the warmth of the welcome from Naseem, the powerhouse behind this small restaurant that has consistently come top of TripAdvisor’s rankings for the area. Since opening in 2016, Namji has grown its reputation thanks, in no small part, to Naseem’s perseverance and generosity, as she juggles her restaurant business with her community interest company and charity work. As regulars since it opened, you really get a sense of the impact you can have when supporting a local business. From humble beginnings, it’s been inspiring to see how Namji has built up its reputation over the years to become the community hub that it is today. Namji is the definition of a neighbourhood restaurant - a place where you are welcomed in as a friend, where they remember your ‘usual’ order and routines, and where they care that you’ve eaten well.

And, believe me, you will eat well. There are no bowls of indistinct day-glo sauces here; Namji does traditional Punjabi cuisine well, with each dish singing with its own unique blend of ingredients and spices, and levels of chilli heat tailored to your taste (regulars will know the different levels on offer here, has anyone ever gone for the top?). This is generous, home-style cooking, with descriptions in the menu of Naseem’s family’s special touches to their favourite dishes that invite you to be part of the family too. And if it was Naseem’s mum’s idea to add the fresh sweetness of peas to the began aloo - silky aubergine melting against soft yielding chunks of potato - then who am I to argue? Dining here isn’t just about being fed, it’s about the local community. It’s family. And long may that continue.

Must-try: The slow-cooked mazedar dhal makhani elevates lentils to a higher plane of flavour and the methi chicken, cooked with fresh fenugreek leaves, just screams to be scooped up with a stuffed paratha.