Drawing heavily from historic, mainly Mughal influences, dining at Itihaas becomes a culinary experience that you would not want to miss. The clean lines of the décor are interspersed with uniquely interesting artefacts that have been sourced as far back as the 18th century.

The food however is made from the freshest produce, and draws deeply from the North West frontier province as is evident in the menu with Lahori dishes in the starters like chotte kofte, modest sized lamb meat balls delicately spiced with cardamon and cloves brought together in a tangy, dry natural sauce.

Main courses have a lot to offer and it can be a difficult decision between hara bhara gosht, casserole of lamb roasted cumin seeds, chilli flakes, crushed garlic and spinach or the khari maha jhinga, king prawns, pan fried and marinated in a deep thick masala gravy. The thali meals offer great value for money while a wide range of Indian desserts are there to assuage any cravings for sweets.