It is easy to see why. Voujon does what it says. It combines a touch of elegance with the flavour of Bangladesh and Northern India. The decor is stylish and the food is served on designer plates. What’s more, the linen tablecloths add a touch of class as do the floral table decorations.

Voujon is spotlessly clean and the restaurant, which is only minutes from Edinburgh’s bustling city centre, is easily accessible by public transport.

It is situated in an up-market area heavily populated by hotels and guest houses as well as flats. Student residences for Edinburgh University are also nearby and the area has a cosmopolitan culture. The frontage, sadly, fails to do the restaurant justice. That said, the menu catches the eye and there are no shortage of vegetarian dishes in either starters or main dishes.

Voujon can even serve specials. A whole leg of lamb, butterfried, marinaded in herbs and spices and then barbecued is served with ghee bhat, pilau rice and a choice of four vegetable dishes, nan and peshwari nan breads, and a choice of desserts. Cost for a feast of four: £79.95.

My wife and I settled for something less filling. Spicy garlic mushrooms served with salad was one starter choice and the other was ghobi bora, deep fried balls of cauliflower, gram flour and a variety of spices.

The mushrooms were not overcooked and the cauliflower was al dente. Both selections came a interesting plates. There were sections for a slice of lemon, tomato, cucumber and the small salad as well as the main dish. A rich yoghurt and mint sauce with a touch of lemon proved an interesting aside.

Next came the main courses. My wife’s Red Fort special chicken, cooked with mild ground herbs, yoghurt sauce and garnished with almonds, was smooth and mild, the subtle flavours not overpowering the meat.

A khatta tarkaru, a medium strength lamb dish – also available in chicken - cooked with sliced garlic, fresh herbs and tomatoes, was memorable. Once again, the tender meat was not overpowered by the spices. The pilau rice was perfectly cooked and the peshwari nan, which was cooked with nuts and almonds in a clay oven, proved a perfect accompaniment. Washed down by two beers the bill, at around £34, was value. Service is slick and not overbearing and Voujon, which has a party suite for 18 and also does takeaways, is now on my list of recommends. Give it a try especially as Salim soon intends to extend the menu.

One small point. The laminated menu is practical but it would have been more in keeping with the style of the establishment if it had been presented better – just like the food.    

Nigel Duncan