Rajwada

If you are passionate about food then you will want to share it and this is what prompted Kulwant Singh and his wife Roseline to open Rajwada in an area already teeming with Indian restaurants. What sets them apart is that their emphasis is on a homely style of cooking with recipes that have been handed down from one generation to another. Their understated décor and furnishings add to the convivial feel.

Bhuney murg ke pasandey, chicken marinated in gram flour and yogurt, cooked in an Indian wok and then completed in the tandoor, is a house speciality while the chigri palak, king prawns in spinach and cumin with a hint of fresh ginger and garlic evokes fond nostalgia. The safed maas, lamb slowly cooked in a rich almond and cashew nut gravy demonstrates well the art of royal cooking in Rajasthan, the beautiful desert state of India.