Shikara successfully combines modern, elegant design elements such as leather sofas, wooden floor, white walls and delicate lighting with professional service in a relaxed atmosphere. The cooking focuses on the rustic nature of North Indian cuisine, packed with much flavour by using a clever mix of spices, and it's not hard to understand why the kings of the region relished this type of cookery during their heydays.

Choose Goan style fresh crab shallow-fried and flavoured with garlic or marinated lamb chops broiled in the tandoor with mint and ginger for a start. A south Indian influence is nimbly visible in badak chettinad with tender morsels of Barbary duck cooked with a spicy tomato and coconut masala. However the menu covers plenty of ground in the northern territory with avadhi lamb korma in a cashew nut and poppy seed base and diced garlic chicken prepared using the chef's special recipe. Desserts feature old favourites such as gulab jamun and matka pistachio kulfi topped with saffron sauce, flavoured almonds and pistachios.