Andy Hayler

"A signature dish is the makhani dal made with ginger, garlic and lentils, simmered overnight on a slow charcoal fire, and this was indeed very good, rich and with the pulses having plenty of firmness within the sauce."

Gulf News

"The Kulfi, an Indian ice-cream, was good; the Phirni, a rice and milk pudding, even better."

Reviewwalla

"For desert, instead of regular ice cream or mousse, we ordered Phirni, which was best Phirni we ever had."

Sonal Gupta

"Simply finger licking."

Mukta Varma

"The Phirni was smooth and creamy with an exquisite taste from the lightly infused saffron and pistachios."

Miral Fahmy

"The menu, engraved into wood, has not changed in the past 28 years and its famous tandoori chicken -- marinated in yoghurt, tamarind and spices and cooked in a clay oven -- continues to draw hordes of devotees."

Taruna Deepak

"The Dal Makhani at the legendary Bukhara restaurant in Delhi’s ITC Maurya is cooked and simmered over coal fires for nearly 18 hours! So now you know what makes it the best Dal Makhani in the world."

Wen Lin Soh

"Chicken is usually fairly tasteless and overcooked to death in most restaurants, but here the goujons were juicy and very deeply flavoured (a multi-day marinade that involves yoghurt and lemon juice I'm guessing)."

Madhumita Bhattacharyya

"With just the right amount of charring on the outside, the succulent tenderness inside speaks of a marinade worthy of a desi kitchen. This version features mustard oil, which gives a bit of a kick, and the dish is better for it."

Tomoko Kurokawa

"Murgh tandoori, which is classic tandoori chicken, was a whole chicken marinated in yogurt, malt vinegar, ginger, garlic, lemon juice, chili, turmeric, and garam masala. We ordered garlic and butter naans to complement our perfectly roasted meats."