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With expansive views over the Shore at Leith, Edinburgh's historic seaport, The Raj Restaurant promises its patrons, a feast of authentic and delectable Indian and Bangladeshi dishes served in relaxed and comfortable surroundings. Opened in 1986, the restaurant has a bright and attractive red façade that is easily visible, giving diners a hint of the kind of spicy food served within. Ingredients are locally sourced wherever possible and then subtly flavoured with spices and sauces from the Indian sub-continent.
 
The lunch menu features a number of traditional dishes with contemporary touches, including starters of chicken or lamb tikka, finger sized cashew and potato rolls with spicy sauce, and essar bora, a dish of crushed prawns prepared with onion and spiced ghee. These are followed by mains of Kashmiri lamb made with banana, pineapple and lychee sauce, and vegetable karrai with selected vegetables, herbs and spices. The dinner menu is even more extensive and offers a number of vegetarian dishes, kurma and Madras curries which can be had with the restaurant's famed biryanis or variety of baked breads.

The evening can be finished with relaxing and flavoured hookah that is traditionally shared with other guests.

Historic and romantic elements have interwoven slowly to add colour and texture to the Scottish landscape, and this is entirely evident in the Balinakill Country House, a B listed mansion that has been converted into a welcoming hotel. Cosy rooms, huge open fires, and a serene ambience make this the perfect getaway if city life has been getting on your nerves.

Their restaurant has been awarded an AA Rosette and a satisfying meal there underlines the justice of the accolade. The chef uses fresh seafood, free range, organic and local produce wherever possible with the result that the food is wholesome and naturally appealing. Pan-fried Islay scallops with bacon and lemon butter make for tantalising starters with slow cooked duck leg with braised red cabbage, creamed potatoes and orange liqueur gravy for mains proving equally enticing. Poached pear with chocolate ice cream and mint syrup adds the finishing touches to a fine meal.

Menu-wise the Auld Alliance is alive and well at Cringletie, with award-winning chef Paul Hart, who has a well-known affinity for the local produce, in charge. If it's fresh and local produce it is unlikely to avoid Paul's attention.

Eating is divided between three rooms, the Sutherland, the Wolfe Murray Room, and the Maguire Room. The Sutherland Room takes most of the heat, partly because of its size, but also due to its famed hand-painted trompe l'oeuil ceiling which, combined with a handsome log fire ensures a warm and elegant aura.

Lunch is served from a 3-course changing menu, number of courses variable to suit the capacity of the individual. It is at dinner that the full joie de vivre of the kitchen comes into play, with a seven-course gourmet tasting menu, at £55 or £85 with selected wines, drawn from the dishes on offer that day as a serious option. The a la carte menu carries a number of traditional Scottish dishes, some with a strong French twist, together with the strong possibility that at the very least some of the vegetables will have been grown in the richly verdant kitchen garden of the hotel.

The wine list is designed to blend with the flavours featured in Paul Hart's menus, and includes a selection from most of the main wine producing areas in the world.

The Standard claims to be "turning standards on their head", a bold claim, particularly considering the history of the site on which it stands, from which the décor derives, good classical 1850s that has survived the rollercoaster of ownerships and cuisines of former restaurants.

Now in the safe and experienced hands of Billy Lowe, the man behind the successful Saltire Taverns operation, we can look forward with confidence to some stability for this elegant and beautiful building.

Food is served from 8am (9am at weekends) until 1am, so no excuses for not being able to find time to visit. Nor will you need excuses once you settle into the place. Head Chef Alastair Ritchie, formerly at Melville Castle Hotel, knows his way around, with good recognisable food such as chicken pie, rib eye and sirloin steaks, roast Scottish salmon fillet.

Breakfast hits the right spot - the Scots have always served good starts to the day and with eggs Benedict and a full Scottish breakfast you do not need to look much further.

This is unashamed comfort food cooked to a very high standard in surroundings that are superbly done out, with all the appeal of a private club plus modern additions.