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For exceptional traditional dishes from India’s northwestern provinces prepared with a contemporary twist in traditional clay tandoor ovens and served by attentive staff who are adept at recommending complementary flavour combinations.
Rating : 17/20
Start with pan-seared tawa scallops, a signature dish featuring lightly spiced plump king scallops served with saffron scented tandoori cauliflower puree. Khaam khati, succulent pan-fried lamb patties, is also a good opener. With an almost paste-like consistency, the patties really do melt in the mouth. Intriguing char-grilled tandoori portobello mushrooms stuffed with cured olives and sun-dried tomatoes is the perfect foil for a main course of kadhai murgh, tender chicken morsels tossed in crushed coriander with red chilli and bell peppers. Another deliciously tangy vegetarian accompaniment is tawa subziyan, seasonal vegetables char-grilled in a clay oven and served with a piquant lime pickle sauce. A range of freshly baked naan breads and different types of rice complement these moreish dishes. Finish on a traditional note with the classic gulab jamun, caramelised milk dumplings served in sugar syrup scented with cardamom.
Rating : 36/40
A good selection of signature cocktails flavoured with Indian spices and a reasonable choice of predominantly New World red and white wines, champagne and prosecco.
Rating : 17/20
Rating : 18/20