Pleasant contemporary interiors and a comfortable atmosphere characterise Moksh in Bute Crescent. This isn't a typical neighbourhood Indian by any means. Chef Stephen Gomes has gone ahead and offered his take on traditional curry selections for a different flavour.

The house signature dishes include the Bombay style chicken James à la Indiana, spicy tandoori breast of Barbary duck served with spiced mashed potatoes, chicken tikka flavoured with garlic, ginger, mint and olive oil and Malabar prawn curry made with freshly grated coconut, mustard seeds and curry leaves. Vegetarians can look forward to khatte baingan, baby aubergine cooked with onions, red chillies, coriander seeds and cashewnuts, and dal Bukhara, lentils cooked overnight in a clay oven and finished with tomatoes and cream. Lamb biryani, vegetable pilau, coconut rice and naan breads complement the meal. To close with dessert of chocolate and cinnamon trio served with Port wine, ginger and lemongrass mousse or chocolate samosa would be a fitting end to the meal.