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Calling all Indians hankering after the simplicity of a home cooked meal and also those who would like to discover the Indian subcontinent by taking the food trail first? Little India in Kensington could be just the right place for you. Serving simple North Indian, Bengali and coastal cuisine, the chef focuses on providing tasty and honest fare. The dishes concentrate on freshness and simplicity of preparation so the ingredients retain their natural flavour and texture.

Peppery mulligatawny soup whips up your appetite, or try the samosas, delicious filo cases with minced lamb, or tandoori dishes marinated and baked in a clay oven which are healthier options. Some signature dishes of Little India are chicken Naga cooked with fiery Naga chillies and tossed dry, and Sylheti lebu mossala, a Bangladeshi speciality made from chicken and lamb and cooked with citrus and spices.

Just as the charming domes on the outside are inviting, the pleasant décor, well laid out tables and smartly dressed waiters all make sure that Little India at Kensington makes you feel at home and warms your heart.

A fascinating addition to the London culinary scene, Tartine offers French open-faced sandwiches, the contents of which are wilfully rich and tempting beyond reason. Think bruschetta, add indulgence and you have it. Here they use poilâne; a sort of bucolic sourdough bread toasted using olive oil, it is then served with a wide variety of fillings with minute steak and caramelised onions as a typical winner, but be sure not to ignore the combination of shredded duck, ginger, cucumber and plum sauce

Whether the Earl of Sandwich, the inventor of that very English piece of cuisine, would be amused at the price of nearly £10 is open to question. But then he would have reckoned it's without the elaborate touches that accompanies each carefully tuned offering. Main courses like roasted cod, borlotti beans, chorizo and tomatoes, and puddings rate well too. Innovation, as opposed to meddling, is always to be welcomed and as such Tartine deserves to prosper.

The most likely secret behind the success of Black and Blue Steakhouses is down to having an excellent executive chef and management team in charge of their kitchens and restaurants, ensuring a consistent quality to all of them. They share the same passion, to deliver great steaks with a minimum of fuss and maximum of flavour.

The steakhouses are an eclectic mix of architecture, but what they all have in common is an interior design that has been created to help you dine in perfect comfort.

Start your meal with smoked salmon and scrambled eggs and toast and salads such as char-grilled goat's cheese fit well with steaks and burgers. There is côte de b?uf, for the ravenous, or for two to share, but other than this, sirloin, T-bone or fillet are popular choices. The burgers are handmade and served with a variety of toppings like guacamole, bacon and cheese or even foie gras.

You could complete your meal with red or white wine from countries as far apart as New Zealand, Argentina and South Africa.

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Daphne's has been the epitome of everything 'chic' about Chelsea for some time since it was re-born under the ownership of Mogens Tholstrup; however, now it comes under the umbrella of Caprice Holdings, the company in charge of the top eateries, Le Caprice, The Ivy and J. Sheekey's. Naturally, though it remains the home of the 'in' crowd and the international wealthy set, Caprice have added a stability that was possibly slightly lacking at times before, and improved the food from just being pretty to look at into excellent to consume as well. The concentration is still Italian, but many of their dishes could be considered international favourites.

You might start with crab and avocado salad, and then move on to try slip soles with brown shrimps and capers, or chicken with chickpeas, lemon and rosemary, a wonderful assembly of flavours and contrasts. Connoisseurs of cheese would find it had to resist an Italian selection of Toma, Tronchetto, Pecorino, Monte Veronese and Taleggio.