The menu, a beautiful mix of Bengali and Punjabi delicacies, combines traditional East (Bengal) and North (Punjab) Indian recipes in a contemporary collage, offering refined Indian cooking at its best.

The highly-acclaimed restaurant is so passionate about the quality and authenticity of their dishes that not only are the Chefs from the respective native regions in India, but also the produce and spices they use in all their dishes are totally fresh, and all the beautiful array of colours you see on your plate, all natural. No added colours or preservatives are allowed! With this comes excellent flavour and quality, but also every effort is made to ensure that the food looks just as good as it tastes - light on spices and the stomach.

One of their signature main course dishes, Chingri Maacher Malai Curry, is truly stunning. An award winning fragrant prawn coconut curry, cooked and served inside a green coconut, is a definite must try. What's nice about this place actually is that the Bengali influence brings along a nice addition of seafood to the menu - a welcome surprise for those who wonder why most conventional Indian restaurants offer so little by way of seafood.

That said, for all the meat lovers and vegetarians out there, there is a generous array of hearty meat and vegetable treats on the bill of fare. From the perfectly tender and juicy chicken kababs (Kastoori Kabab), marinated in special spices, to the succulent grilled lamb chops (Masale walian Chaampan), and from the exotic vegetarian kebabs to Sarson da Saag, the legendary dish from Punjab comprising a puree of mustard greens served with maize bread, there is something for everyone!

And whilst we're on the subject of breads, the simple fried white flour bread (Koraishutir Kochuri ar Aloo Torkari), which is in the shape of a pocket and stuffed with a spicy green pea filling accompanied with a potato curry, quite literally just melts in your mouth.

The restaurant itself has a very cosy and homely feel, served by helpful, friendly and professional staff. Servings are ample, so do go on an empty stomach, or you will have no room for the scrumptious traditional deserts!