Viceroy

Viceroy prides itself on being at the cutting edge of Indian dining. The decor is sleek and minimalist, and the menu is refreshingly novel. Critics and diners alike have great things to say of this innovative Indian restaurant, and I am no exception.

Stir-fried scallops with Kerala spices; chicken marinated with cream cheese, cashew nuts, cardamom and ginger; and tender fillets of fish, tossed with ginger, garlic, onion and tomatoes should give you a tempting taster of the menu's carefully selected starters. Moving on, there are the likes of masala chapey (lamb chops flavoured with garlic, green chilli, cloves, coriander and mustard oil) and shank kata masala (melt-in the-mouth lamb, braised with ground garam masala) on the list of chef's recommended main courses. Meanwhile, the 'exotic' section of the menu presents hunger-inducing dishes like Purple Tiger (Persian-style prawn masala) and Crocodile Tears (marinated chicken breast, roasted in a tandoor and served with sweet pineapple sauce). Vegetarians are well catered for and, if desired, you can choose how spicy you'd like your dish.

The use of fresh, premium ingredients along with the chefs' expertise and flair mean that there is no need for any additives in Viceroy's food - this quality cuisine has nothing to hide. Viceroy can cater for parties, corporate functions and even outside events.