This cavernous place with gleaming white-tiled floors and smart black-and-red decor seems purpose-built for large groups, though singles and couples are welcome. Much of the menu comes from the tandoor, characteristic of Punjabi cooking, including the smokily charred roti. Onion bhajis are more spicy potato patty than the usual besan batter and the papri chaat is a tangy tamarind-dressed jumble of onion, tomato, potato and crunchy fried wafers. Punjabi baingan is silky chunks of eggplant, heady with spices, garlic and asafoetida. Rice serves are ridiculously large, worth remembering if you want to tackle the chickpeas and paneer or any of the Indian sweets on offer.