Careful arithmetic will keep you within budget and enjoying a hearty meal served on tablecloths of red and shimmering gold. Start with samosas, lifted to new heights by a sauce of tamarind, aniseed, honey and other spices. The fluffiest of naan, one variety surprisingly and delightfully filled with dried fruits and nuts, enhances lamb curry in cashew and yoghurt-based sauce. Occasionally the restaurant serves kangaroo, either tandoori-style or in a curry. Do another maths exercise and add up gracious service, pretty crockery, bright copper serving dishes, Indian art objects and home-made saffron ice-cream: the sum is satisfaction squared.