Devoid of the usual flock wallpaper, stainless steel pickle trays and oily bhunas, Curry House is a refreshing change from the usual high street Indian. Established over 23 years, its clean lines, terracotta floors and calming block print modern art on vibrant walls are a welcome alternative, and owner Abdul Mashuk has recently achieved the 2006 five-star Food Hygeine Award (Bristol City Council), the Quality Food Online Gold Award 2006 and the Good Eating Guide Award 2006.

Seated at the contemporary wooden tables and elegant tall-backed chairs, you can relax in comfort while being served by a team of new-generation but experienced Indians.

After the obligatory papadams and pickles (which incidently are served up in funky ceramic dishes), try for starters, vegetable somosa with vegetable chat or the very tender pepper lamb - chargrilled peppers filled with spicy lamb and fresh coriander.

Mains include the wonderfully sweet and saucy chicken tikka massalla - chunky pieces of barbequed chicken in a sweet but tangy sauce with cashew nuts. For pescetarians, the king prawn kara massala, cooked with fresh ginger and served in a thick green and red pepper sauce with sultanas, is highly recommended - these enormous Bangladeshi prawns are really something to get your teeth into.

All dishes are beautifully presented on large white plates with aromatic speckled pilau rice moulds and delivered by smartly-dressed and charming waiting staff.