Voujon

With its smart, oak-wood interiors, finely clothed tables, swish seating and modish crockery, Voujon looks every bit the modern big-city Indian – despite its rather unpromising location at the bottom of Newington Road. The kitchen retains its sense of tradition by offering a tasteful, appealing mix of Bengali and north Indian staples, the cooking is generally precise and flavours are true – no wonder it’s often packed out. Tandooris, tikkas, bhunas, dhansaks and biryanis all feature on the wide-ranging menu, but also look for less familiar ideas such as sardines bhorta in a spicy tomato-based sauce, Red Fort chicken (enriched with yoghurt and almonds), aloo mangshaw (lamb with potatoes and green chillis) or macher jhool (salmon with lime juice, coriander, garlic and herbs). Vegetables, rice and breads cover the expected territory. Drink mango lassi, spiced tea or Cobra beer.

Voujon has been an impressive fixture of Edinburgh's dining scene since 2005, building a reputation as an independent restaurant proudly and passionately bringing the flavours of Bangladesh and Northern India to the Scottish capital in a setting that feels a little more refined than the average neighbourhood curry house. Its name translates as "invitation to dine", and that spirit of hospitality remains at the heart of the restaurant more than two decades after it first opened its doors.

Located in the Holyrood, Voujon combines traditional recipes with a polished dining experience. The restaurant's elegant interior, featuring rich oak wood finishes, creates a warm backdrop for tucking into the extensive menu. The team say their aim is to balance sophistication with comfort, allowing the food to take centre stage while providing an atmosphere that feels special enough for an occasion.

The menu draws heavily on the culinary traditions of Bangladesh and Northern India, while also incorporating contemporary specials and fusion-inspired dishes. Diners looking to begin with a selection of flavourful appetisers can opt for the Voujon assorted kebabs, a platter of tandoori favourites served with salad and the restaurant's special sauce. Elsewhere, the chicken tikka stir fry offers a lighter start, combining marinated chicken with peppers, onions, tomatoes, mushrooms and fresh coriander.

Main courses showcase the breadth of regional Indian cooking. The Tandoori Galda Chingree, a coastal-inspired dish featuring king prawns marinated in tamarind, chilli and turmeric before being roasted in the tandoor, is one of the menu's standout options. The Kerelan chicken curry is made with chicken tikka marinated in garlic, peppers and chilli, while the Kashmiri Murghi takes a gentler approach, pairing chicken with tropical fruits and aromatic spices to create a subtly sweet dish. Alongside its signature dishes, the menu includes many of the classic curries diners expect, as well as vegetarian options and chef's specials, ensuring there's something to suit every palate.

Shortlisted as a finalist in the Scottish Curry Awards, Voujon is certainly one of the best places to get sate your appetite for curry in Edinburgh.