Thursday, February 25, 2010 - A starter of seekh kebab was the best dish, worthy of a passable Punjabi restaurant: herby, juicy, fresh. It was served on a bed of rocket, which was also the backdrop to a starter of diced mango and sauteed king prawns, a flavour combination that worked surprisingly well. Lamb biryani was correctly served with a raita, and tasted rich and spice-imbued, just like the real thing. Perhaps the least visually appealing dish we tried was the fish and chips, chunks of monkfish deep-fried in an indelicate batter. Desserts included a chocolate Bailey's cream cup. Service throughout was a smiling shambles.