The Indian Cavalry Club

Edinburgh's slickest Indian restaurant offers a classy quartet of dining spaces all kitted out in an upmarket modern vein with wooden floors, coffee and cream hues, and tended by well-drilled staff happy to talk you through the menu. As with any restaurant that stands out from the herd, dedication to top-class materials is key to the pan-Indian repertoire on offer here. An impressive regiment of pakora and tandoori classics leads the charge into dishes that span the sub-continent, running the gamut of Kashmiri, Punjabi, Jaipuri, Afghan and Keralan specialities, all with clearly-defined, fresh flavours. Red Fort lamb delivers tender tandoori-cooked meat in a mild sauce of yoghurt and ground almonds - perfect with a side dish of sag makkai (spinach with sweetcorn) or you might go for a blowout seafood banquet comprising tandoori salmon tikka, sea bass chargrilled with mustard seeds, tomato and coriander, and jumbo king prawns curried with spring onions sweetcorn and potatoes.