Highly recommended are the speciality tandoori jhinga and the murgh makhani. The former consists of jumbo prawns marinated in a mixture of yoghurt, red chillies, turmeric and flavoured with garam masala, skewered and roasted over charcoal fire while the latter is chicken cooked in a mild, creamy sauce, good for mopping up with the variety of rotis available. Try the roomali roti, a thinner and lighter version of the chapati. A fairly spicy dish is the tandoori simla much, capsicum stuffed with cabbage, cauliflower, French beans and sultanas. Cool off with the raita, fresh yoghurt served with a choice of pineapple, onion, tomato or cucumber.
Indian desserts are extra-sweet and the ones here are no exception.
Recommended are the kulfi, which comes with vermicelli and the phirni, a cardamom-flavoured rice pudding. Finish your meal with the mildly spicy masala tea, which is said to aid digestion. It comes with a cinnamon-stick stirrer for added flavour. A selection of wines as well as a fairly extensive choice of spirits, cocktails and liqueurs. The waiters, smartly attired in Indian costume, are friendly and helpful.