Durbar started at a time when Britain's love affair with the curry was still evolving; fifty years hence this Bayswater mainstay has managed to draw in almost everyone, from Notting Hill's fashionistas and musicians to politicians and stars of the stage and screen.

Dishes on the menu are marked by skilled execution and demonstrate the chef's passion for rare and unusual ingredients, and if you're able to handle the spice try the chicken or lamb xacuti, a Goan speciality with whole dry chilli and coconut base. If heady aromas from the Bay of Bengal beckon then a duck bhuna with onion and ground spices or vegetable jalfrezi may impress. Starters of chicken, crab or salmon tikka and onion bhaji could whet your appetite before going full blast with house favourites such as fillet of lamb in a creamy almond and poppy seed sauce, and scallops in a spicy tomato and tamarind sauce.