The Nawaabs provides the best in Indian and Bangladeshi cuisine. The ambience might be contemporary but the cooking is traditional, offering a culinary tour of the Subcontinent, Chef’s recommendations helping to guide you through the vast menu. From bhunas to vindaloos, karahis to zalfrezis, all the great Indian curries are well represented.You can also try lesser known dishes such as the Redfort Delicacy, comprising of almonds, cashews, yoghurt and wild, ground herbs, or bonanai dishes, barbecued in the Tandoori oven with fried mushrooms, onions and capiscum. Nawaabs have introduced Aberdonians to South Indian Garlic Chili dishes, an ancient recipe using fresh slices of garlic, chili and tomatoes, with coriander. The chef’s favouite dish is the Uttar Pradesh massala, where Tandoori marinated meat or vegetables combine with freshly ground green chilies, cumin, fenugreek, mint, garlic and spring onions. Its excellent value, with set lunches from as little as £7.95 for three courses, and set evening meal deals also. And most of this splendid food can be sampled on the Takeaway menu.