Recommended by Les Routiers and Best in Scotland BIBA 2006, British Curry Awards 2007-10, this much acclaimed Far Eastern restaurant is conveniently located in Leith where it continues to pull in the crowds. Unlike many restaurants of its kind it spreads the net for special dishes far wider, and the waiting staff are only too eager to explain the origin of dishes and ingredients.

They have a discounted online takeaway menu. Starters of macher bhorta, tom yum and sweet and sour prawn puree are taken at random from an impressive list. Main courses include chicken Ceylon, harrey masaley ka gosht, and from Nepal the Himalaya rui khumbi, the celebrated spicy trout. Bangladeshi amer murgh uses tender pieces of chicken cooked with mango pulp, cream and selected spices. From Thai expect to find pad gra prao, carefully selected mussels, with squid and prawns stir fried with chilli.

The list of dishes is almost endless and changes as experimentation, often with the mix of spices yields regional and vegetarian delights. If you have a favourite dish of your own chances are they will be able to recreate it for you on the spot.

The wine list is an example to the genre with house wine from £10.50, and two wines specially produced by Cobra called General Billy's, "a wine that will not go to war with spicy food", both red and white at £11.50 a bottle.