At least on the bill they spell “flavours” like the rest of us. But, however you spell it, there isn’t much flavour to be found here.

The setting is distinctive; most of the tables are on the ground floor, grouped around a bar designed to look like a “tuk-tuk” (an Indian taxi). There is also an upper gallery with further tables.

Based on our starters, things did at first look promising. The Hyderabadi Murg was a succulent variant of Chicken Tikka. And the Paneer Tikka was genuinely tasty.

But the main courses let the side down badly. The Chicken Tikka Jalfreji (as they spell it) was accompanied on the menu by the symbol of two red peppers, indicating that it might be hot and spicy. But it was bland, bland, bland. And as for the Chef Special Chicken, let me tell you that you can buy this dish in any supermarket; it’s usually called “Roast Chicken”.

Add in a sprinkling of indifferent service, and I really can’t see any reason why I’d go there again.