A pleasant interior with tables separated by attractive glass dividers. At first sight it appears to seat about 30 but there is a second room at the back which probably seats about the same. Nice ambience and appetising smells as we entered - always a good start to get the taste buds working in anticipation.

A good menu featuring all the usuals plus a few less common names, particularly one or two interesting looking fish dishes. Starters were excellent and above average. The Chicken Chat was one of the most tasty examples I have had for a long time - tangy and spicy - while the Onion Bhajias (two large burger shaped) were equally tasty and served with a reasonable side salad. Prawn Puri also unanimously approved.

The main dishes of Chicken Pathia, Chicken Tikka Masala, Lamb Dhansak and Chicken Tikka Jalfrezi were all good formula standard. Pathia was in a nice sweetish, dark sauce while the Dhansak was in a creamy lentil based sauce - perhaps a little too creamy for Dhansak but OK. Neither of them as hot as average but both tasty nonetheless. My wife considered her Chicken Tikka Masala fairly average and once again the sauce was a little over creamy for my taste. Aloo Gobi standard stuff but the Subze Tandoori - a mixture of both whole vegetables (ie mushrooms, okra, tomato, new potatoes) or large slices of vegetables (aubergine, carrot etc) lightly cooked and finished off over charcoal. Very unusual, and I liked the freshness of the vegetables although my wife commented that the singeing of the outside of the vegetables masked the taste of the spices. She has a point, but it was an enjoyably different and innovative dish. Rice, Peshwari Nan etc all standard offerings.

Portions ample, and we left sufficient between us to take the remains home. Prices about average. Service neither friendly or unfriendly (ie no smiles or warm welcome, but not unwelcoming - just passivity of expression), but it was efficient.

All in all a good above average high street curry house meal (especially the starters) in pleasant surroundings.

Malcolm Wilkins - November 1998