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The experienced chefs at Tandoori Nights weave their magic to create fine dishes from the sub-continent. A lamb tikka, lamb marinated in spices and grilled in a charcoal oven, and jinga roshni, shelled king prawn chopped with garlic, coriander, spring onion, and crispy puri bread, make for a good start to an exciting meal. Main courses could follow with whole sea bass massala, marinated with light spiced yoghurt, chef's special recipe, and covered with olive oil, barbecued in the tandoor, served with a tomato base sauce accompanied with pilau rice and nan on a platter.