Indus

The North Indian inspired décor and collection of antique doors and large contemporary ethnic paintings gives a tasteful modern feel.

To start ‘Mast Papri Chat’, crackers, potato chips and chickpea salad served with a combination of mint sauce, tamarind sauce and yoghurt. ‘Kebab-e-Malai’, their most popular dish, pieces of chicken that have been marinated in yoghurt, cheese, coriander and lime is so tender they melt in the mouth. Additionally, ‘Tandoori stuffed aloo’ is a tasty combination of potato stuffed with mixed vegetables, chopped nuts, spices and roasted in the oven.

Each of the main course dishes were served in copper bowls on a stand that included ‘Murgh Tikka Masala’, chicken cooked in a spicy cream and tomato gravy; ‘Rogan Josh’, Consultant Chef Sonya’s signature Kashmiri style rich mutton curry; ‘Tarka Daal’, yellow lentils cooked in a clay pot topped with crisp garlic and served with freshly baked Naan plus roti.

For dessert, a delicious creamy ‘Pistachio Kulfi’ was a nice finish. Indus is an excellent example of modern contemporary Indian fine dining experience that respects tradition, yet is not afraid to innovate, update and improve dishes.