Krishna

Attention to detail may not be there in the decor,but you'll find it in the north Indian food. Classic starters such as crispy samosas with a moreish dipping raita don't disappoint,and beef vindaloo neatly balances sour and fire. A fish masala is chock-full of sweet rockling and capsicum,while goat curry melts from the bone. Freshly ground spice pastes give popular butter chicken and creamy lentil and lamb dhansak an edge,especially when matched with hot and flaky garlic naan. Add a fragrant mango lassi or a cold Kingfisher and you've got yourself a neighbourhood favourite. It does a roaring takeaway trade,too.