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Expand your culinary horizon with traditional starters of marinated red pepper or fried aubergines with garlic and fresh parsley. Salted herrings are given a special treatment here, garnished with layers of cooked chopped vegetables, eggs and covered with mayonnaise, they make a perfect accompaniment to vodka. Chicken Kiev makes a welcome appearance on the menu and so does the renowned tender battered pork steak, marinated and fried on both sides.

With desserts like Napoleon, a multi layered flaky pastry filled cream, and pancakes with cottage cheese and sour cream, the kitchen team at Erebuni share a love for all things Russian and Armenian.

It may be that you're right on the spelling of Napolea/on - if in doubt use their spelling, although both Naples and Napoleon answer to the description of a multi-layered flaky pastry filled with whipped cream!

Inspired by its name namesake restaurant at The Landmark, Bangkok, Nipa Thai at The Lancaster London in Bayswater stands out among the numerous Thai restaurants in London even as the popularity of Thai cuisine continues to grow. It is one among the chosen 15 places in Britain to be given the 'Thai Select' award by the Thai Government for restaurants proven to be performing to the highest standards of quality and cuisine.

The restaurant's credentials are impeccable - both the décor and menu are based on those of its illustrious Bangkok sibling - teak panelled interior with furnishings and artefacts have been brought here from Thailand and many of the chefs and waiting staff have worked in the original Nipa.

Chef Mrs Nongyao Thoopchoi was one of the staff who came from Bangkok to open London's Nipa in 1995. Her cooking mainly reflects the traditional dishes of central Thailand, while some of them blend the tastes of the different regional specialities to suit all kinds of culinary preferences. Her curries are of differing degrees of strength, but customary Thai fare must not be predominantly hot. The sharpness of the chillies and the spices ought to be toned down by the sweetness of the coconut cream, which also enhances the flavours of other delicate ingredients and herbs.

Curry Place brings together all your favourites under one opulent roof and their reasonable rates and delicious food makes them a popular dining destination if you have a craving for curry. The décor is typically Indian and an outside smoking area offers you the chance to experiment with shisha, that latest fad amongst youngsters in Eastern countries, although it's been around what seems like forever.

The list of starters has options such as fish tikka, boneless pieces marinated in yoghurt, ginger, garlic and fresh spices and finished in the oven followed by main course of saag gosht, lamb grilled and served with spinach sauce. Naans and parathas, plain or stuffed are just perfect accompaniments while well loved curry specials such as butter chicken, jalfrezi, korahi, dopiaza and rogan josh are present and are calculated to leave you feeling blissfully satisfied.

With a name that represents the five essences of life namely metal, wood, water, fire and earth Hsing's Chinese can justifiably claim to be restaurant harmonizing these five elements taking into account their location, basement dining space and cooking.

The food too follows suit with bon bon shredded chicken in peanut sauce, honey roasted spare ribs, paper wrapped king prawns and soft shell crab with peppercorn salt amongst starters. Consider their wrap specialities, the crispy fragrant and aromatic lamb wrapped in green lettuce, or duck served with spring onion, shredded cucumber and pancakes. Their main course dishes bring in an explosion of flavours with some fascinating combinations such as braised bean curd with chilli in a black bean sauce; sautéed pork chops in a fruity sauce, and sautéed beef steak with fresh mango.

There's a good choice of rice and noodle dishes such as baked rice with assorted seafood wrapped in lotus leaves and monk's vegetables fried noodles.