Yet another example of how Indian restaurants are smartening up their act, this seventy two seater place - with its own parking area - has a smartly presented menu, and usefully uses a chilli symbol to indicate whether dishes are rated mild, medium or hot.

Elaichi is the Bengali name for cardamom seeds, an essential ingredient of authentic Bangladeshi cuisine. the menu ranges from the normally expected choices, like onion bhajee or lamb tikka to start, but then also offers the more unusual such as mussels Bengali style, with garlic, methi leaves, cream, butter and white wine or chicken momo with spring onion, coriander, chilli, turmeric and green pepper.

Mains are comprehensive, running from an excellent selection of vegetarian dishes through to a great variety of seafood, prawn palak, for instance, with spinach, mild ground spices with a touch of fresh ginger and garlic. Even the wine list is a little more enterprising than normal, wandering as far afield as New Zealand and Chile, with house wine at £9.95, but a Chilean Sauvignon Blanc is only £1 a bottle more.