A good restaurant, owned by the modernist chef Vivek Singh (see Cinnamon Club & Cinnamon Kitchen).
The menu here combines the traditional with 'westernised' dishes - but all seem to work well, and certainly look appealing on the plate. Their 'Starter' range of dishes are also offered throughout the afternoon.
Starters are sub-divided between small & large plates, the former perhaps listing 'Steamed Chick Pea Cakes with Coconut Chutney' and 'Masala Cornmeal Flat Bread & Mustard Greens' the latter 'Tandoor Salmon with Green Pea Relish' and 'Bheja Fried Lambs Brains in Curry Mince' - they also list a 'Ballsi' plate, which can be made up of muliples of Crab Cakes, Potato Bondas, Vegetable Shikampur, Spiced Game & Bangla Scotch Egg.
Main courses offer interesting cuts, sometimes reassuringly listing provenance - dishes such as 'Spinach Dumplings in Tomato Fenugreek Sauce'; 'Lucknow-style Free-Range Chicken Biryani'; 'Smoked Saddle of Cumbrian Lamb with Mint Onion Sauce'; 'Vindaloo of Ox Cheek' and 'Keralan Seafood Pie' setting the style.
Puds include the likes of 'Sticky Toffee Pudding with Ginger & Garam Masala' as well as their own Ice Creams.
- Food Style: Indian
- Lunch: Mon-Sat 12.00-16.00, Sun 12.00-16.00; Small & Large Plates about £5 to £20; set L Mon-Sat £12 (2 courses), £15 (3 courses)
- Dinner: Mon-Sat 17.30-23.00; pre-theatre set D £18 (2 courses), £21 (3 courses); Small & Large Plates about £5 to £20
- Seats: 70, plus about 20 outside
- Wine: a well-chosen list kicks off at around the £19 mark
- Wheelchair access: Yes
- Nearest station: Oxford Circus Underground
- Directions: See the map on this page
- Closed: D Sun, 25th & 26th Dec, most Bank Holidays
- Outside eating