Long regarded as a culinary desert, Paddington has now been given a bright shining star in the guise of a newly launched fine dining Indian restaurant, Jamuna.

At the helm of Jamuna‚s kitchen are chefs who have previously worked at renowned establishments . The cooking, driven by the freshest, quality ingredients, combines the best of tradition and modernity, culminating in flavours which are both subtle and captivating.

Typical starters include monkfish tikka marinated in mint and coriander; melt-in-the-mouth spinach cake served with home made tomato and raisin chutney; and samundri tikka made of corn fed chicken marinated with orange zest, chilli and honey.

Mains feature an array of notable dishes. Pan fried sea bass comes in an onion and mustard sauce with courgette and fennel leaves. Plated dishes include delectable Rajasthani venison featuring grilled venison fillet marinated with Rajasthani spices in sesame and tamarind sauce.

Sides are no less impressive with til gobhi made of organic cauliflower with garlic, kadai masala and sesame seeds; and khum hara payaz which offers a delicious partnership of shitake and button mushrooms with spring onions.

Home made desserts may have a slightly familiar ring to them, but like the rest of elevated dishes here, great care has been taken over flavour and presentation. Well chosen wines tread a global path.

Eye-catching décor of bare wooden flooring, yellow and mustard coloured walls and soft lighting is suitably restrained and inviting.