through the blinds at the chaos outside and make it an ideal spot for people watching.

A crisp, clean and turquoise interior with the necessary scattering of plastic plants expected in an Indian restaurant, complete with golden dado rails, gives the restaurant a cosy feel. Also, the semi-private table arrangements, separated by dividing walls and plastic plants, make it ideal for large groups and intimate occasions alike. Friendly staff are always on hand but not overly attentive, and always put their customers first, sorting out discrepancies quickly and without quibble. The good service may be part of the reason why most of their customers are regulars, alongside the food of course, and the evenings are the most popular time to visit. Surprisingly, not a lot of students come here.

The vegetable madras is nose-wateringly hot with large chunks of potato, pepper, carrots, broccoli and beans in a tomato and onion sauce, although slightly lacking in depth and flavour, and the meat korma was very satisfying with large, chewy chunks of what was presumably lamb swimming in a sea of flavoursome, non-spicy, creamy coconut sauce, served with some expert mushroom pilau rice. Overall, the meal was enjoyable and reasonably priced, but was not particularly special or standing out above the rest.

The menu is vast, offering a range of starters such as dall soup, samosas and onion bhajis, and a range of hot, medium and mild curries including Bhuna, Dansak, Dopiaza, Ceylon and Vindaloo. A selection of wines beers and spirits are available from their smart looking bar including Indian and Danish beers on draught, and bottles of Kobra, Stella and Budweiser, and a full wine menu is available for those who wish. Word has it that The Golden Curry also serves killer desserts, but many people don't make it this far and prefer to pop open a button on their trousers, lean back in their seats with that satisfied 'I've eaten too much' feeling, and indulge in the steaming hot flannels and a single after dinner chocolate mint.