Review

This flagship of entrepreneur Sid Seghal’s culinary empire has been delighting diners for almost 20 years. Located in a converted mansion, the interior is timeless, exuding a casual, familiar ambience. The manicured gardens are frequently occupied for weddings and special events. Regulars have been eating here for a number of years and are instantly recognised by the equally long-serving waiting team, including having their preferred table and their favourite dishes. The menu, occasionally reprinted and updated, features the best North Indian cuisine; signature dishes abound on every page. Begin with keema samosas stuffed with spiced minced mutton and green peas or tandoori tiger prawns marinated in mustard oil, fenugreek leaves, and hung curd. Tandoori creamy broccoli is another favourite with broccoli florets coated in cashew nut paste, cream, cheese, and cardamom dusting. Classic butter chicken presents tender chunks of chicken generously bathed in velvet thick creamy sauce to be mopped up with buttery hot garlic naan. Kashmiri rogan josh, slow-cooked mutton, onion, yogurt, and distinctive Kashmiri red chili powder, with a hint of ginger, comes with a richly dark gravy sauce. Both daals, yellow Tarka or black Bukhara, deserve praise as does bread, from gooey cheese naan to butter, mint or chili paratha, to roomali handkerchief roti. Complete your journey across North India with a refreshing pistachio kulfi.