Upon entering the restaurant, the wine cellar attracts with its inviting display. Chandeliers hanging from the ceiling spice up adorning walls, and a glass-enclosed kitchen adds to the genteel atmosphere. Tava mushroom asparagus whets appetites with the crisp green vegetable and button mushrooms served attractively in a small chapatti-style frying pan. Tandoor (clay-oven) styles of cooking are showcased, resulting in smoky, juicy flavours. Tandoori prawns feature plump, succulent tiger prawns arranged imposingly as a sentinel guard-of-honour, upright and decorous, on a long narrow receptacle. Each bite delights the palate. From a range of Indian bread, butter naan with crispy edges is filling. Gulab jamun, a warm, milk-based, subtly spiced dessert in syrup makes a soothing finale. The beverage list features Old and New World wines alongside Indian favourites such as yoghurt-based lassi and masala tea. Service staff do their best, though their busyness appears to preclude exchanging of pleasantries with diners.