Curry aficionados consider this to be one of the best in town. And who can blame them? No soggy pakoras or 'one sauce fits all' dishes here. The food is fresh and made to order. Our personal favourite remains deep fried aubergines, lightly battered and very moreish. Don’t gub the lot though, leave room for the slow-cooked shanks of lamb with bitter melon. Choose from bistro style dining on the ground floor, a more substantial dining room upstairs and Mother India’s Cellar in the basement. Interesting desserts including Goan pancakes with coconut and palm sugar add to its originality in a city awash with middle-of-the-road Indian restaurants.