Andy Hayler

"Even better was tandoori phool. This had wonderful taste, the texture of the vegetables excellent, the balance of spices just right. Tandoori pomfret was perfectly cooked, and the spices with it worked really well."

Audrey Gillan

"Peshawri has changed nothing on the menu for 35 years. This is the frontier cuisine of the North West — historically, of pre-independence India which included parts of Afghanistan — cooked in a tandoor oven."

Jasmeen Dugal

"I just knew I would love the rustic ambience and sumptuous tandoor cuisine. I was right."