Mezbaan is Edinburgh's only restaurant dedicated to just traditional and authentic South Indian cuisine. We are now open for lunch. If you are short for time you can sample our express menu or for a more relaxed our a la carte menu.
The Ashoka
- Food served: Mon–Sun noon–midnight
- Pre-theatre times: Sun–Fri 3–7pm
- Children welcome: until 9pm
- Number of wines sold by the glass: 5
- Delivery: £1.25
- Private dining: 25-capacity area can be curtained off from main space
- Also offers: Vegetarian options (at least 25% of main courses), Children's portions, Children's high chairs, Takeaway, Pre-theatre menu
- Music on stereo: Easy listening/light jazz
- Capacity: 179
- Largest group: 110
- Open since: 1982
- Average price 2 courses:
£4.95 (set lunch)
£18.50 (evening meal) - Pre-theatre price: £7.95
- House wine: £10.95 per bottle
- BYOB: £5 corkage
This review appears in the The List's Eating & Drinking Guide 2008 – in the shops now or buy online.
At this independent restaurant (which, despite its name, is not part of the Harlequin chain), lively hen parties and office groups tend to head for the 'curry karaoke' below street level, while the main dining space, branded the Ashoka Flame, offers a comfortably intimate setting among high-backed chairs and laid-back music. The extensive menu has a bewildering choice of dishes, including classic Indian curries and more unusual Persian-influenced specialities. Starters are mainly north Indian pakoras, kebabs and breads, including crisp pooris, encasing various fillings such as sweetly spiced chicken, or the chana bhatura, a soft-fried bread topped with herby chickpeas. Familiar old favourite main courses are here, including kormas, biryanis and tandooris. They're perhaps aimed at the masses but don't taste like they're appealing to the lowest common denominator: chicken balti offers a well-balanced blend of spices. The Ashoka's dampokhet cuisine offers real distinction, however. These mild Parsee dishes are slow-cooked and simmered with fresh ingredients, developing depth and complexity. Chicken abpaz and black pepper sauce shows its heritage with a Persian sweetness alongside Indian spices, onions and fresh ginger and garlic.
- High point: Specialities on a menu…
- Low point: …that perhaps tries to please too many
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