This restaurant, earlier situated at Albert Street, has now shifted to its city centre location and is back to  doing brisk business. However, there's nothing brisk about the service and ambience which is smooth and self assured, making for a restful and civilised occasion. Rajdoot is one of those agreeable Indian restaurants where the emphasis is on delicacy of approach, particularly when it comes to reaching for the spices.

Starters from the tandoor include quarter spring chicken marinated in spiced yoghurt with fresh herbs and tender duck breast marinated overnight in mild spices, touch of garlic, honey, red wine and orange juice. The diversity of the subcontinent is captured in the main course section which features dishes such as lamb pasanda and whole lobster cooked with special Himalayan herbs. Desserts amaze with kulfi, Indian ice cream, with pistachio, almonds and cashews.