The interiors at Jasmin have hardly changed over the decades since it opened – there’s still the rich wooden tables and chairs, plush carpet on the floor and antiques and landscape art adorning the walls.

Likewise, a quick look at the menu reveals a focused Northern Indian selection of time-loved classics.

Matriarch Anant Singh, now in her nineties, has been at the helm of this kitchen for almost 40 years and still calls in each week to make sure everything is up to scratch. Over that time she has worked out her recipe for success and is sticking to it.

For entrees, lightly spiced beef samosas are encased in flaky pastry, while tandoori prawns are perfectly cooked, the sweet meat balanced by its spice-laden exterior.

The standout is the Punjabi Lamb Tandoori, the cutlets marinated for hours in yoghurt, coriander, chili and Mrs Singh’s special curry powder before being cooked over charcoal in the tandoor to give them a nice charred crust over moist pink meat.

Main courses travel all the way up and down the spice spectrum – a beef vindaloo and chicken tindaloo for those who like it hot, while milder favourites like lamb korma and butter chicken still pack plenty of spice-driven punch.

Top it all off with some house-made chutney, pickle and raita, as well as oval-shaped naan straight from the tandoor.

The exceptional service continues the old-school charm of this time-honoured fine dining restaurant.