From the pavement above, the warm lights and richly coloured décor can been seen in this restaurant. Housed in the basement of a fine Georgian terrace, accessed by a built up pavement high above the road, which gives it a sense of calm and exclusivity. Head chef Anughau Srivastava creates colourful, well-flavoured dishes that have a lot of eye appeal, and the cooking is crisp and modern - a contemporary take on traditional Indian food that suits the setting and is typical of the Jaipur group.
The range of dishes offered is wide but tandoori cooking is a specialty and, particularly Tandoori Jhinga - large prawns marinated with Indian spices, cooked in the tandoor and served with a citrus salad; variations include Jaipur Jugalbandi, a combination dish of prawn, chicken, lamb and fish cooked in a tandoor.
Another favourite with Irish diners is a Kashmiri dish of slow-roasted lamb shank flavoured with aromatic spices, and there's also a good range of appealing vegetarian choices (highlighted on the menu); Shakahari Thaali, for example, is a combination of lentils, greens, potatoes and vegetables, served individually with rice and bread.
Many of the traditional Indian dishes take well to contemporary treatment, and even desserts - not usually a strength in ethnic restaurants - are worth leaving room for here.
And, as at all the Jaipur restaurants, special care has been taken to offer a range of wines to complement the subtle spicing of the food.
Directions: In Georgian terrace facing the tennis club in Malahide.