This upmarket Indian is rightfully popular with discerning Docklanders who have found an absolute gem of a place. The menu encompasses not only favourites like chicken tikka starter, various tandoori dishes and many curries, but also more adventurous Bengalese dishes like Tok Gost, lamb cooked with tamarind and spices, King Prawn Piary, which comes with an English cheese sauce and is heavenly, and Boal Dopiaza, boneless boal fish cooked with thick spicy gravy and scads of onions. The room is light and very pleasant with views over the Thames and devoted waiters whisking about. An Eastern star.
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