A preponderance of polished wood and pretty glass screens together with a small pond impart an air of calm elegance.
Chefs work behind a glass partition at one end of the restaurant.
The fried goodies arrive attractively arranged, with salad, in a rectangular pan with a handle and actually provide enough tasting portions for four. The pieces are not in the least oily and top marks go to the tender, lightly battered lamb. Move on to the main course where the speciality tandoori chicken is well worth its billing. More tandoori flavours can be found in the chef's special, which includes mutton chop, prawns, chicken and fish. The meat is deliciously tender.