Atul Kochhar certainly doesn't shy away from a challenge. Since becoming the first Indian chef to be awarded a Michelin star at Tamarind at the tender age of 31, he has established himself as a major player in the British culinary scene with an array of cookbooks and appearances on television programs such as Masterchef and BBC2's Great British Menu to name but a few. Following an exciting revamp at Benares' Berkeley Square location in 2010, the restaurant is performing at a calibre not often reached, and has become a landmark restaurant for anyone wanting to sample the upper crust of Indian cuisine.

As you enter through a staircase fit for a Mughal emperor you will be greeted by a sexy, softly-lit dining room with a white, wave-like textured wall. However, since 2010's makeover there are a variety of unique seating options to choose from including a chef's table that allows six diners to watch the kitchen team at work through two glass partitions, a sommelier's table where guests will be invited to dine at a very romantic table surrounded by many of the world's finest and rarest wines, or diners will be able to choose from one of Benares' five separate dining rooms that can accommodate parties varying in size from six to thirty guests. Separated from the main dining room by the fountain is the Benares bar where visitors will be able to slip into sumptuous Indian furniture and enjoy bar snacks and cocktails like the signature Chutney Martini.

However, the most appealing aspect of this estimable restaurant is certainly the food. The menu offers dishes from all of India with a soft-spot for the North. Diners will be treated to the pinnacle of subcontinental classiness with dishes on the new menu including starters like quail patties - smoked quail mince kebabs, enoki and a passion fruit salad or Bhuni Macchi - Goan Rechado spiced mackerel, ginger and sesame chutney, parsee salli and marinated pears. For mains, choose from options like Lagosta Moilee - butter poached lobster tail, tarragon and curry leaf rilette with moilee sauce or Hiran Boti - a roasted roe deer fillet served with venison pickle, peanut sesame sauce and a broccoli stirfry. If you're still hungry choose from one of Benares' excellent side dishes or celebrated desserts.