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Masala 910 probably derives its name from its address on 910 Eastern Avenue but the masala element is high at this place which seeks to bring the tandoori culinary experience right into the heart of East London.

For those who know the unmistakable flavour of authentic Punjabi cuisine, this restaurant is quite a find as they usually tend to be rather few and far between. Enjoy the smell of fresh tandoori rotis wafting across the room and savour an assortment of breads, starters and main courses. The halva puri is an amusing combination of halva, a sweet made from semolina, and alu cholay, a spicy chickpea and potato curry eaten with small deep-fried flat bread. Other dishes range from spicy hot to mild like the fish jalfrezi and the creamy chicken curry.

Here's a welcome prospect for those who are looking to turn a special occasion into one that will be remembered for all the right reasons. Masala 910 are happy to host wedding parties, corporate meets or social get-togethers.

Whilst the 42 Loch Fyne restaurants have a shared background there is a welcome degree of individuality encouraged throughout the group, which makes for customer interest. If you like wholesome, fresh and reliable seafood caught and reared under carefully controlled conditions, well presented in unfussy surroundings, and you enjoy being well looked after by pleasant staff, Loch Fyne is for you.

There is an increasing awareness of other food staples with an extended choice of meat dishes, but it is the original fare upon which their success was created that prevails. Loch Fyne kippers, a fine bouillabaisse, braden rost, kiln-roasted salmon fillet, and the toothsome oysters on ice, with a selection of accompaniments, all are to be found throughout the various restaurants, as well as Glen Fyne 21 day aged rib-eye steak and Scottish smoked venison. There is invariably a well-travelled wine list available which is sensible, both in content and prices.

Loch Fyne's greatest achievement has been to prove to a sceptical populace that chains or conglomerates can be made to work in the eating-out public's best interests.

Originally built in 1372, Russells is housed in a building in Bell Street that has gained architectural and historical prominence and the décor inclines to the theme with spectacular high ceilings and a gallery overlooking the main dining area.

As for the food they prefer to keep things simple, paying heed to local sourcing and fresh ingredients. A smooth chicken liver and foie gras parfait with quince jelly and toasted brioche may linger in your memory, or perhaps king scallops wrapped in the finest pancetta accompanied by mint pea puree and truffle oil. Main courses display an affinity for meat with dishes such as pan-roasted wild boar fillet, griddled prime beef steak and marinated rump of local lamb. Desserts rely on the much tried-and-tested recipe of brioche bread and butter pudding and lemon and lime tart.

For less traditionalism and more adventure keep an eye open for gourmet nights at Russells that include everything from an 8 courser to Italian extravaganzas.

Please note that the E-Mail Contact is for enquiries only, not for bookings.

Some restaurants focus on food, some on atmosphere and a few succeed in getting both of them right. The Boatyard's main attraction maybe it's location in Old Leigh fishing village with uninterrupted views of The Thames estuary, but the cooking puts up a good fight and it's a photo-finish in grabbing the diner's attention.

The cuisine here is labelled as modern European, so expect to find starters of Scottish smoked salmon and baked Portobello mushroom layered with beef tomato. Meat and fish dishes are far more ambitious with seared duck breast with fresh orange segments and spiced orange sauce, and poached natural smoked haddock fillets with spinach and creamed black caviar sauce. The dessert list is appealing as well, with rhubarb and clotted crème brûlée and a zesty lemon curd cheesecake.

The atmosphere at the Lounge downstairs conveys a party atmosphere and features live entertainment every Friday.

Pizza Express remains a hugely popular bedrock of casual eating. Its popularity is testimony to the fact that across the country, they have restaurants where you will always be guaranteed a good nosh, with children's tastes being well catered for.

Pizza Express has gone even more Roman, and following the success of that particular example of listening to their public have introduced Romana pizzas, including the scorching Etna and the hearty Siciliana.

These pizzas are now thinner, bigger and crispier, and if that sounds like a marketing line, it is. However, unlike many such lines, this one is true, and their quality is always consistent, though cleverly they have still managed to retain a homemade feel to their pizzas.

As an alternative to pizza, try their pollo pesto - cavatappi pasta with torn chicken breast, mushrooms, red onions and mozzarella in a creamy gruyere, parmesan and pesto sauce and finished with grana padano - or the niçoise salad with mixed leaves, yellowfin tuna, free range egg, green beans, potatoes and tomatoes with olives, anchovies, capers and house dressing.

Many of the big chains have come a long way, and Pizza Express is certainly amongst them. One of the first to be quoted on the Stock Exchange - in 1993 - Pizza Express is not a franchise operation and retains tight control through its own staff.

Their wine list - though short - contains some surprisingly good offerings, especially their intense Australian Chardonnay, and a big, full-bodied Merlot from Cusumano, Sicilia.