Restaurants

This acclaimed restaurant clearly doesnt skimp when it comes to ingredients. Our masala chaaps appetiser was tender and juicy, steeped in a divine ginger, garlic and yoghurt marinade. Think fine French dining meets the back alleys of Lahore. But our second appetiser, mushrooms stuffed with pomegranate, cheese and masala, was a rather half-baked attempt at fusion. A main course of crab kofta curry was equally disappointing. When prepared well, this consists of scrumptious balls of minced crab rolled in chickpea flour, with a rich tomato sauce; Vamas version was more like a sloppy keema, mashed meat (if this was crab you couldnt tell) in a red sea of overpowering spices and oil. But we enjoyed the bhindi bhojpuri, a traditional dish (served in northern and eastern India) made up of batter-coated okra strips shallow-fried and sprinkled with salty mango powder; a convenient half-plate option was available. The ambrosial mango kulfi arrived smartly decorated and ended the meal on a tasty note. A trip to Vama wont leave you feeling heavy and sleepy, but grumpy service left us a little frustrated especially at these prices.

Time Out Eating & Drinking Guide 2008