At Sachins you will not only master the art of eating Punjabi style but simply revel in the sheer enthusiasm of the staff. Spread over two floors, the dining area decorated with terracotta pots, polka dotted flooring and a life size image depicts a busy Indian road, an up-close-and-personal experience of real India.

An assorted platter of five tandoori dishes to start could be followed by a main course of murg karahi, diced chicken cooked in Punjabi spices tossed in a wok over a bed of onions, or the Mughlai Akbari, tender lamb simmered in lightly whisked egg, nuts, fresh cream and sauce.

King prawns and monkfish feature in the seafood section and is served pot roasted with tomatoes, ginger, capsicum and coriander, or marinated, barbecued and cooked in a medium spiced sauce. For dessert the delectable honey pot filled with vanilla and toffee ice cream topped with toffee sauce and caramelised pecans may catch your attention.