Lonely Planet

"Though gorgeous, the intimate dining room - lorded over by big brass Natraj sculptures - is still eclipsed by such exquisite dishes as house-smoked salmon, wild mushroom biryani and chocolate samosas. Great brunch too."

BK Magazine

"You’ll find classics like roasted tiger prawns, chicken tikka and lamb chops, all cooked in real tandoori ovens. Rubbed and marinated in yogurt and spices, with distinct notes of smokiness from the oven, the tender meats are a highlight."

BK Magazine

"Oven is used for a la minute flatbreads. You’ll use them to soak up the rich, spicy curries whose creamy feel manages to be silky smooth without being oily."

She Said, She Said

"A traditional breakfast dish, the upma was so unassuming and delightful—superb flavour combination."

She Said, She Said

"A dish that really stood out recently was tandoori lobster with upma that I tried at Indego by Vineet in the Grosvenor House."

Alisha Patel

"Traditional spices are given a contemporary treatment in a truly flavourful menu. Dish to try: Home-smoked honey salmon with scallop chutney and lemon upma."

Time Out Dubai

"Main courses are just as good, and not just the usual curry and rice. Punjabi chicken is a spiced breast on pea and aubergine mash with potato croquettes and a wonderful madkhani sauce. The food here is outstanding."

Ahlan Magazine

"The incredible tender tandoori chicken breast, which is simmered in buttery tomato sauce and accompanied by a saffron pulao, is a striking example of the chef’s commitment to authentic cuisine."

Tala Samman

"If you love Biryani, they have a great range of options including a wild mushroom one!"

Sonam Lakhani

"Konkani Lobster with Upma and Burnt Lime: Who would have ever thought that a regular Indian breakfast item would be paired with seafood and would taste so good?!"