Shamim, the Executive Head Chef, upholds the dedication to fine Indian cuisine that is Syed’s legacy, not least with his passion for rare and unusual spices. Highly recommended is the Goan speciality Lamb Xacuti, or the fabulous Duck Tikka Ceylone.We also offer a unique opportunity to savour the Bangladeshi seafood delights of King Prawn Shorsher or Prawn Pumpkin.

Yet we also uphold the traditional royal recipes bequeathed by the Mogul Emperors, with their rich and exotic Moghlai specialities, including a Southern Indian recipe for Kholopur Chicken – very hot with chilli, ginger and lime.

Thirteen varieties of bread are baked daily in the Tandoor oven, and Tandoori fish and meat dishes are cooked in true North-West Indian style. Biriani, Parsi, Kashmiri and Thali set meals all give the diner a chance to sample a wide variety of dishes influenced by regional home cooking.

A wide range of seafood and vegetarian delicacies along with a choice of rice and vegetable side dishes, followed by home-made desserts and ice-creams are all representative of Shamim’s award-winning culinary expertise.