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Would you like to leave a message? suhagra ingredients After a brief inter-course hiatus, during which Nick noticed a perpetual motion silver cat on top of a showcase (“It’s waving at us, and in a rather camp way”), the main courses proved an improvement, though this was no intimidating hurdle to vault. The sheer inoffensiveness of crispy fried pangasius (a member of the catfish family, and on this form the ginger stepkid) won it praise as “definitely the best of a bad bunch,” though I gave that laurel to a competent pad Thai goong (noodles with king prawns). Strips of overcooked, mediocre sirloin, “Weeping Tiger”, came with a cloyingly sweet tamarind sauce, though Sunny graciously brought the correct accompaniment, a sharp and vinegary chilli sauce, when requested. Stir fried mushrooms were matched with ugly, spongy cubes of tofu in one of those passionless relationships that need no contraception at all.