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Ashoka starting serving tandooris back in 1967, and is still going strong as one of Sheffield’s favourite Indians. A major refurb is in the offing, but the kitchen is sticking to its guns – turning out a mix of dependable curry-house staples alongside a smattering of less-familiar dishes. Not surprisingly, tandooris, tikkas and kebabs still top the bill, but also expect a full complement of bhunas, jalfrezis, dhansaks, biryanis and other old favourites. It pays to go for the more unusual (and highly recommended) chef specialities – perhaps red-hot Bangalore phal, piquant prawns with methi (fenugreek) or Rajasthani railway lamb cooked with new potatoes in a rich sauce. Weekly additions such as king prawn sag are worth noting too. Prices are a bargain and staff are extremely welcoming.
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