Indian and South Asian
A feast of floral colour, ornamental artefacts and impressive chandelier lighting combine to create a restaurant that is at once inviting and interesting. Tables are either set in intimate alcoves or stretch the length of the restaurant in a grand banqueting style.
Once comfortable on beautifully upholstered seating at a table of blue linen, we perused the extensive menu. The massive choice of starters, tandoori specialities, house recommendations, tawali dishes, biryanis, baltis, vegetable sides, sundries and king prawn creations meant it took more that a few moments to read, and the choosing took even longer. A couple of glasses of a fabulous Chatauneuf-du-Pape - the range of wines is impressive - eased us into the evening and the attentive waiter couldn't have been more helpful in discussing our preferences and making recommendations.
After excellent poppadoms and an amazing variety of pickles, we tucked in to our starters. The shabzi kebab platter for two was an assortment of delicate vegetable samosas, allo chat and pakoras. Round two presented us with several dishes including an excellent mushroom bhaji and Bombay aloo. From the house specialities we ordered butter chicken - creamy and mild, simmered in butter and tomato - and the macher jhol, which was a Begal style fish curry. Everything arrived piping hot with the aromatic flavours simply oozing freshness and showcasing a chef who really knows his stuff.
Will we back? Absolutely.