In a dining area replete with earthy colour schemes, strategically located pillars and murals, one can't help but feel a little bit of India at Mahaan.

There the focus is on preparing dishes that are robust in flavour, so from the rogan and balti to the dupiaza, the menu is an attractive flurry of headings. The chef's recipe features chingree bhazzan, shredded prawns prepared with pimento, garlic, tomatoes and coriander, while lamb tikka and chicken chat jostle for space in the appetizer section.

The kitchen also looks to the south of India for inspiration with the tandoori batayra, quail cooked in a clay oven with garlic, coriander and lime sauce, while the mysterious sounding Mr. Naga curry is a chicken or lamb delicacy cooked in homemade chilli pickle sauce. Mahaan also offers an impressive array of facilities for private hire and can accommodate up to two-hundred people.