Tangawizi’s garish purple-and-gold colour scheme takes some getting used to, but the cheerful attitude of the traditionally clad staff and the atmosphere generated by the boisterous assembled crowd have a soothing effect that puts everyone at their ease.
The menu is fairly classical – the likes of tandoori chicken, kadhai prawns and lamb biryani abound – but there are also some more interesting dishes for those who are willing to take the plunge (masala liptey chicken or tangai lamb, anyone?). First-timers can try one of the set menus to get a taste of what the kitchen is capable of producing; otherwise, order the house starter platter, which includes seekh kebab, tiger prawns, chicken tikka, minted potato cakes and samosas.
Many of the locals stick to pints of beer, although there’s a decent wine list for those who want something less filling. Booking is essential (especially at the weekends), but takeaways are popular too.