A path illuminated by tea lights lead guests into an atmosphere of burgundy hues and dark mahogany furniture. There is also a shaded wooden balcony to enjoy an alfresco dining experience.

The menu is a marriage of Southern and Northern Indian cuisine. It starts with delicious samosas, tangy paneer tikka and hariyali lamb kebobs. Patrons will find the Hyderbadi dum chicken briyani a special treat. The sliced chicken fillets are sifted between aromatic basmati then baked under a crisp thin pastry which is similar to naan. The Goan fish curry is truly delightful with its wonderful sauce. Also, don't miss the jinnga rai, prawns sauteed in the house special marinade of coriander, chilli and mustard seed. Most main dishes are accompanied by bhatura with crunchy dukka, a host of pratha, chapati and naan, plus pilau and raita.
Although I have always found beer to be the best drink for Indian cuisine there is an adequate list of wines for this cuisine.