When joined by members of the local Indian population at this quaintly fitted-out corner villa (part-hacienda, part understated Raj), you will most likely be reassured that the food must be authentic and worth the visit. It is, and is delivered with attentive and knowledgable service – which commences immediately, with the offer of a welcome cold towel.
The friendly waiters are keen to explain the dishes’ special features, and the earnest professional input in the challenging selection process is another welcome feature of the restaurant. Generous starters of prawn chapati, and aloo pudina chaat (potato with mint and spices) could well make an entire meal. But brace yourself for more exquisite punishment and press ahead with the murgh malai tikka (the eponymous clay oven chicken – served with ‘no gravy’ as outlined by the expert waiter in his spiel) and murgh rarda (chicken in tomato and onion sauce), accompanied by plain naan bread and a vegetable raita.
Try not to go too wild on the savouries in order to leave room for the excellent Indian desserts. Indeed, it’s almost impossible to pick a winner between the refreshing cold rasmalai, and the deep-fried naram garam jamun dumplings in rose water which are both an essential part of the evening’s sensuous and satisfying cultural experience.
Time Out Bahrain staffhttp://www.timeoutbahrain.com