As you walk into the Old Bengal, you are immediately made to feel at home by the friendly and wonderful service from the staff.

Myself and Matt popped down on Wednesday to sample some of the delights of the menu and we were not disappointed.

The menu itself was packed full of dishes that were new to both of us and were excited to try some new delights.

I went with the mixed starter (£5.25) and Matt with the king prawn butterfly (£7.95). We were also kindly given lamb chops to share as a recommendation (£6.50).

The mixed starter consisted of chicken tikka, sheek kebab, onion bhaji and a samosa and all four packed a punch with a real hit of spice and rich flavours. It was delicious.

Matt's king prawn butterfly was very fresh. The prawn was succulent and bursting with flavour and tasted like it was caught on the same day.

The light coating added a nice variety in texture but did not smother any of the flavour. Complimented by a fresh salad, this starter was very light but gave a good indication of what was to come. Accompanying this, the lamb chops, which although they were not the spiciest dish on the menu, they were one of the most tender and flavoursome. With a variety of different spices, the depth of the flavour was a real treat.

For main, I went with the lamb thawa (£10.50) and Matt went with the monkfish special massala (£12.95). We also went with sides of saag aloo (£4.25), mushroom rice (£3.50), peshwari naan £3.25) and garlic naan (£3.25).

My lamb thawa came in a rich sauce with peppers, chilli and spices. The meat melted in the mouth and gave off an intense and beautiful flavour.

The naans were buttery and beautifully cooked and the rice and saag aloo were excellent accompaniments to the dishes.

For Matt, he was keen to see how the restaurant would maintain the taste of the seafood whilst incorporating rich flavours of nuts and spices. He was not disappointed, as the monkfish’s rich flavour was apparent with every bite, but the sauce was in no way overpowered. The sauce had a rich flavour but was not heavy, it had a variety of different aspects which complimented each other perfectly. Accompanied by saag aloo, he added he would not have to look at the menu should he return to the Old Bengal, as he would already know what he would be enjoying that evening.

Chef Mohammed came out to greet us and he explained that he favoured quality produce to cook for his customers, treating every ingredient with tender loving care.

He had originally been at the restaurant in 2005 for a few years and came back a few months ago to purchase the restaurant.

If you are reading this, just go down and treat yourself to a wonderful evening where you will be looked after and fed like a king.