Beautifully presented melt-in-the-mouth chicken tikka and crispy-coated cauliflower pakora set the scene for the delicately flavoured delights to come, the virtues of which are proudly and loudly spruiked by an owner who's passionate if at times overwhelmingly exuberant. Try mild lamb korma, medium-heat creamy beef saag or tandoori chicken masala that packs quite a chilli punch: each is fresh-flavoured and not too heavy or oily, with a generous serve of rice to soak up the curry sauces. Spicy eggplant masala is one of nine dishes sure to please vegetarian diners. Noise levels rise to a din as the restaurant fills; weekends are particularly busy, and bookings are recommended.