Even if its name sounds a tad less than inspiring, the unfussy pan-Indian cooking at this restaurant, which has just been relaunched, is anything but. The key to the Taj hotel-trained chef-patron Manas, dishes is authenticity and robust flavouring. No wonder the place is always near full, not to mention being a magnet for famed Bollywood stars who clearly like its discreet riverside setting. Standouts among the starters include jhinga lasooni (king prawns marinated in olive oil and garlic), reshmi tikka (chicken breast infused with yoghurt, cashew nut and spices), along with an invigorating bhel puri, made of puffed rice, onions, whole peanuts and gramflour vermicelli. A crunchy karela (bittergourd) salad is also memorable. Of the mains, dhania (coriander) chicken, and kheema methi (minced lamb with fenugreek) are notable. Desserts feature homemade ice creams and a lovely rice pudding.