Tandoori chicken breasts in three flavours - wild garlic, malai cardamom, red chilli & cumin

Scottish venison mince kebabs with peppers and onions, char-grilled in tandoor

Char-grilled lamb chops in Rajasthani spices and freshly ground herbs

Goan style stir fried prawns with crab and curry leaf kedgeree

Spiced tilapia fillets, semolina and curry leaf crust, masala mayonnaise

Stir fried squid with chilli - apricot glaze and curry leaves, Indo Chinese fusion

Char-grilled broccoli florets, red chilli and cumin marinade

Puffed rice, carrots, cucumber and onions in a tongue-tickling dressing

Ajwaini spiced chickpeas and potato on wheat crisps, yoghurt and tamarind

Grilled guinea fowl breasts, peanut and dry mango marinade, egg masala

Smoked rump of Romney Marsh lamb, spiced lamb mince & green peas, chickpeas sauce

Wild boar marinated overnight in chillies, ginger, garlic and vinegar, Goan speciality

Calcutta style prawns and first pressed coconut curry, spiced mooli, brussels sprouts and mangetout

Tandoori chicken breasts simmered in fresh tomato and fenugreek sauce

Slow cooked assorted seafood in Keralan moily sauce

Kashmiri style braised lamb curry full of flavours with saffron, yoghurt and fennel

Paneer sandwich with dry fruits and nuts in a creamy fenugreek sauce

Britain’s national dish in a creamy fresh tomato and fenugreek sauce

Mild almond, cashew and coconut curry, perfect balance of sweet and spices

Mild almond, cashew and coconut curry, perfect balance of sweet and spices

Hot chicken curry from the erstwhile Madras presidency of the British Raj

Hot lamb curry from the erstwhile Madras presidency of the British Raj

Mildly spiced veg curry with peppers and onions

Tandoori paneer in fresh spinach and garlic sauce