The Indian Cavalry Club

What makes this restaurant stand out from the crowd is its pan-Indian cooking and commitment to using good quality fresh ingredients in a fine-dining environment. Quality prints and objets d'art decorate the four small dining rooms, while service is formal, the staff more than happy to advise on the menu. It's not a case of one central sauce pot fits all curries here, instead flavours are distinct and consistently good. Start perhaps with sev puri (tamarind and garlic based stuffing in crispy and crunchy dough) or perhaps 'our famous' Indo Thai seafood soup, before Kathmandu lamb with split lentils, cinnamon and lime juice.