The vegetarian menu opens with starters of KK mogo or cassava cooked in a specially blended hot and spicy sauce, and vegetable stuffed pastry. Much-admired favourites include the bupi paneer, the chef's innovative take on cottage cheese, closely challenged by the mushroom and corn curry. For the non-vegetarians a pilli-pilli, sesame or Oriental chicken may appeal or the jeera wings cooked in cumin, and main courses could reveal minced lamb with peas and tandoori fish.

Peshwari and garlic naan make an interesting accompaniment, and if you like to spice it up a bit further choose a bullet naan or green chilli bread baked in a clay oven. The wine list is impressive too with several whites and reds designed to blend with the flavours and spices of Indian cuisine.