Sleek dark-wood tables & chairs, along with brown & beige leather banquettes, give Noiya a distinctive look for an Indian restaurant: something the chef attempts to emulate on the menu. The kitchen claims to use only fresh, mainly organic ingredients & freshly blended spices, so the results are worth trying. All the routine curry-house options are competently prepared, but if you hanker after something different, look to the clay oven specialities for the gently spiced mahi king prawn, marinated first in yoghurt & herbs & then char-grilled, or in the signature dishes, where the tender, moist hydra lamb, cooked with cumin, coriander & chickpeas, is to be found. The main menu is hardly expensive, but the ‘two courses & cocktail’ deal for £8.50 (available Monday to Thursday) is a steal.
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