There’s a wealth of traditional dishes on the menu, from baltis, biryanis and tikka masala to more specialist cuisine such as North Indian Garlic Chicken.
But the chefs can also whip up any curry you wish on request.
I put in a telephone order to collect - and was told it would be ready within 20 minutes.
We ordered chicken saag, with large but tender chunks of chicken in a spinach sauce which was pleasantly savoury, and vegetable jafrezi, which had a decent spicy kick. As accompaniments, we had pilau rice and Peshwari naan, plus papadums and pickles.
The sweetness of the coconut and sultana filling in the naan made for a good contrast with the spiciness of the jalfrezi.
It all went down a treat.