The chefs at Sagar aren’t lying with their promise to dish up the finest Indian cuisine.
Hidden behind a deceiving façade in Featherbed Court, East Shore Village, the eatery has been turned into a hub of Eastern delights.
Dishes including British favourites such as samosas and chicken korma are on the menu, as well a horde of treats for those with a more adventurous palate.
Settled at a comfortable (if slightly too hot) table for two, my friend and I scanned the extensive list of dishes, while an attentive waiter delivered crunchy poppadoms (70p each) and pickles (80p each).
After ordering two courses each, we also decided on a chilled bottle of fruity, white zinfandel rosé wine (£14.95) to wash it down.
Leigh was impressed with the tenderness of her tikka lamb (£4.25) appetiser, while I was intrigued by the dahi begun (£4.95).
The lesser-known Bengali dish combined vegetables with subtle spices, served in an aubergine ‘boat,’ and topped with creamy, cool yoghurt.
We weren’t quite finished the starters when the waiter asked if we were ready for the next course.
After requesting a short rest, the many components of the main affair were placed before us.
Leigh opted for king prawn bhuna (£7.50) curry with mushroom pilau rice (£2.75) and a chapati (95p).
A generous serving of succulent seafood was peppered through the rich and slightly spicy sauce.
She commented that the curry, much to her delight, was flavourful without being greasy, and the floury chapati just enough to mop it up.
Greedily, I chose the Sagar special tandoori mix grill (£7.95).
The barbecued concoction of tandoori chicken, sheek kebab, lamb tikka, chicken tikka and king prawn was cooked, almost, to perfection.
Smoky in flavour, it was topped off with soft onions and tangy peppers, and a generous helping of yoghurt dressing.
A spoonful of spicy mushroom bhaji (£2.95) and slither of soft, doughy garlic and cheese nan bread (£2.45) finished off the lavish meal.
We both refused dessert, but complimented the chef of the delights of his menu.
And on our way out of the door, we picked up a takeaway menu, just for future reference.