Gymkhana, which just earned its first Michelin star, is inspired by Colonial Indian gymkhana clubs set up by the British Raj for members of high society to socialize, dine, drink and play sport. The interior is rich with dark oak wood panelling and rattan-trimmed booths, sepia hunting photographs, ceiling fans and cut glass wall lamps from Jaipur. On the menu, main courses are divided among curry and biryani, kebabs, game and chops. In the kitchen, chef/owner Karam Sethi's contemporary Northern Indian cuisine uses seasonal British ingredients finished in a traditional tandoori oven. The result is food with a serious kick, such as spiced curry of sweet minced goat flavored with nutty fenugreek; chicken butter masala; Dorset brown crab with garlic and pepper; and suckling pig vindaloo. Waiters dressed in black Nehru jackets deliver entrees by trolley in silver dishes.