Pataks takes some beating.  Nazirs pretty good too.

Into a pan of iced water is the obvious answer to be better than cold tap water which is usually around 8 deg C

Also diy doner kebab in a tin - see this thread - https://curry-recipes.co.uk/curry/index.php?topic=14360.0

Shawarma thread - https://curry-recipes.co.uk/curry/index.php?topic=13466.0

Try this - shawarma - far better than any doner kebab

My favourite local 'indian' is Nepalese - Jai Kathmandu in Palatine Road, Northenden Manchester.  Their tandoor is charcoal lit and has never gone out in 25 years.  They just load it with charcoal every night before they leave.

Blame my wife for that one Phil !

Then there was the time I caught 'mucous dysentry' from eating soused herrings in Bahrain - '77.  Spent 3 days in the loo - no point in even getting up off the pan !!
Had a medical for a new job when I came back to the UK and explained the symptoms which the quack had to look up.  He exclaimed - only known in WW1 trench warfare conditions.  Shows you how bad some of the hygiene was in the Middle East in those days.

While it is generally thought there is no real reason to de-'vein' shrimps / prawns - cooking is said to kill off any 'bacteria', my own personal experience with shellfish in general would make me very reluctant to eat any that had not been sorted out.
I had food poisoning once from a prawn cocktail and gastro-enteritis from eating mussels.  No one else was affected that ate the same food.  I guess we all have different sensitivities.  Cooking will NOT kill off any toxins that may accumulate in shellfish

Good to see that you view it same as me tempest63.  Like you I get infuriated by reviews that show places as good - when they are anything but - and the sad thing about Essence is the fact that 30 years ago when current owners uncle called Lal had it (then named Prince of India) it really was an excellent restaurant - Lal himself was the chef - and a brilliant one at that and he would alter any meal to suit your exact taste and get it spot on everytime.  He even had a special in those days named after me.  Lal would turn in his grave if he could see what was being done there now.