As you sip a squat pint of King’s beer, sample their mozzarella sticks or prawn BPG (butter pepper garlic), if not beef sheesh kabab or cheese-oregano chicken kababs. For mains, the stuffed cottage cheese special (spinach, mushroom and cheese in paneer with a red sauce) is stellar, as are the mustard prawns with potatoes and salad, mutton chilli fry with buttered rice, and chicken piri piri with corn rice, potatoes and grilled tomatoes. But this steakhouse is most famous for dishing out succulent buffalo meat, drowned in complimentary sauces and buttery sides. The pepper steak in cream sauce is a prime favourite, as is the steak Diane in mustard sauce, or creamy mushroom sauce with a hint of arrabbiata. There is a hammered bistecca in black pepper, one in a red wine reduction, and an interesting one with wasabi and Kikkoman. The waiters are quick to accommodate done-ness preferences, so be assured a quality experience.
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