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Crispy fried onions in a spiced chickpea batter, served with a small side salad.

Fried pastries filled with potatoes, peas, carrots, onions and raisins, served with a small side salad.

Indian cottage cheese in a spiced chickpea batter, fried until crisp.

Cauliflower marinated in South Indian spices and fried in a light rice-flour coating.

An assortment of vegetables fried in a spiced chickpea batter, served with a small side salad.

Crisp, deep-fried lentil doughnuts, served with chutney and sambar.

Steamed rice cakes made from a fermented rice and lentil batter — soft and fluffy.

Crisp lentil rings served soaking in aromatic sambar.

Soft steamed rice cakes soaked in aromatic, gently tangy sambar.

Red lentils simmered with aromatic spices in coconut milk.

A traditional South Indian chicken soup with pepper, cumin, coriander, green chillies, ginger and garlic.

A tangy, peppery South Indian soup with tomato, cumin, coriander, green chillies, ginger and garlic.

A traditional Indian soup made with chicken breast and warming spices.

An Indo-Chinese favourite — fried chicken tossed in a spiced, sweet-savoury Manchurian sauce.

A popular Indo-Chinese dish of fried chicken in a hot, sweet-and-sour chilli sauce.

Grilled cottage cheese cubes marinated in yoghurt, spices and herbs — aromatic with a light smokiness.

Tender chicken, delicately spiced and gently grilled in the tandoor, finished with tomato, pepper and onion.

Exceptionally tender chicken fillet in a delicate, creamy marinade of cream, cashews and spices.

Tender chicken marinated in yoghurt and aromatic Indian spices, grilled in the clay tandoor.

A selection of tender tandoor specialities — tandoori chicken, chicken tikka, malai tikka and paneer tikka — served with freshly grilled vegetables.

A crisp, thin crêpe made from fermented rice and lentil batter.

Three thin, crisp rice pancakes, traditionally cooked on a hot griddle — golden outside, soft within. Served with sambar and coconut chutney.

A crisp dosa with egg and freshly ground black pepper, lightly piquant. Served with sambar and coconut chutney.

A thick, soft rice pancake topped with spiced cottage cheese, served with sambar and coconut chutney.

A crisp dosa filled with pan-fried cottage cheese, onions and mild spices.

A crisp dosa cooked in aromatic ghee, served with sambar and coconut chutney.

A crisp dosa spread with a spiced red chilli paste and filled with pan-fried cottage cheese, served with sambar and coconut chutney.

Yellow lentils simmered with aromatic spices and finished with a tempering for extra depth of flavour.

Hearty chickpeas in a spiced tomato curry sauce with onions and fresh spices.

Aubergine braised until tender in an aromatic curry sauce with a select blend of spices.

Fresh vegetables in a boldly spiced Chettinad curry sauce.

A mild curry of mixed vegetables, coconut and aromatic spices.

Grilled cottage cheese cubes in a spiced tomato curry sauce with tomato, pepper and onion.

Tender cottage cheese cubes in a creamy butter and tomato sauce.

Pan-fried cottage cheese in a creamy, aromatic coconut-milk curry sauce.

Cottage cheese cubes in a creamy, mildly spiced spinach curry.

Chicken braised until tender in a delicately balanced coconut curry with traditional Kerala spices.

Chicken breast in a creamy butter and tomato sauce, finished with cream, mild spices and dried fenugreek leaves.

A sweet-savoury chicken curry with ripe mango in a mild sauce of cream, almonds and cashews.

Chicken breast in a mild, creamy sauce of cream, almonds and cashews.

Grilled chicken breast in a spiced tomato masala sauce with onion, garlic, ginger and a select blend of spices.

Tender chicken pieces in a robust, spicy Madras-style sauce with tomato, onion, garlic, ginger and South Indian spices.

Succulent pan-roasted chicken in a spiced, aromatic roasting sauce.

Tender lamb slow-cooked in an aromatic tomato and onion sauce, prepared in the traditional North Indian style.

Lamb in a mild, creamy sauce of cream, almonds, cashews and aromatic spices.

Tender lamb in a spiced South Indian Chettinad sauce with tomato, onion, garlic, ginger and roasted spices.

A fiery Goan-style lamb curry, aromatic with vinegar, garlic and intense spicing.

Beef in an aromatic coconut curry sauce, seasoned with curry leaves, mustard seed and South Indian spices.

A dry-fried Kerala-style beef preparation with pepper, curry leaves, shredded coconut and spices.

Finely chopped flatbread stir-tossed with egg, fresh vegetables and a select blend of Sri Lankan spices.

Chopped flatbread with tender lamb, egg, vegetables and Sri Lankan spices.

Fragrant basmati rice, gently cooked and delicately layered with traditional Indian spices. Served with raita.

Fragrant basmati rice with tender chicken pieces and traditional spices.

Aromatic basmati rice prepared with tender lamb and traditional Indian spices.

Stir-fried basmati rice with carrot, pepper, white cabbage and spring onion, finished with a touch of soy sauce.

Stir-fried basmati rice with chicken, prawns, lamb and egg alongside vegetables, aromatically seasoned with soy sauce.

Coconut soup or soup of the day, onion pakoras, spinach and lentil curry, tofu curry, aubergine and chickpea curry, mini bhatura, papadam and salad with chutneys and dips. Served with basmati rice and fresh fruit salad.

Coconut soup, paneer 65, paneer tikka masala and mushroom curry, served with basmati rice, mini bhatura, papadam, salad, coconut chutney and payasam.

Traditional Indian flatbread, baked in the tandoor until soft and airy.

A fluffy deep-fried yeast bread, lightly crisp outside and soft within.

A soft, layered flatbread, lightly crisp outside and fluffy within — a South Indian classic.

Soft naan, freshly baked and finished with a generous brushing of butter.

Naan flavoured with fresh garlic, baked in the tandoor.

Naan filled with tender cottage cheese and mild spices.

A soft, thin wholewheat flatbread, ideal alongside curries and vegetable dishes.

A classic Indian sweet — three fried milk-dough dumplings soaked in a cardamom and rosewater sugar syrup.

Three fried milk-dough dumplings in a cardamom and rosewater sugar syrup, served with two scoops of vanilla ice cream and nuts.

Vanilla ice cream with mango purée, mint and fresh mango.