Our chicken is succulent and subtly spiced, reminiscent of simple home-cooked fare served up in many Indian households. It is complimented by the aroma and goodness of fenugreek and raita. Complimented with moorish lentils and crunchy pickled turnips.

A north Indian Chana Masala with tangy tamarind and a fresh spring onion salsa, combining to create a truly tantalising blend of flavours. A rich and wholesome vegetarian dish with a delightful sweet note complementing the spice

This light Indian cheese (akin to halloumi and tofu) is very popular in Indian vegetarian cuisine. Scrambled in a delicate panch puran five spice blend, the paneer is served with Raju’s secret tomato chutney, fresh grated carrots and mixed leaf salad

Inspired, by Olathiya Erachi, the signature dish of the Syrian Christians of Kerala. Legend has it that they were converted to Christianity by St Thomas (yes, the doubter himself). The beef is braised for hours in a heady blend of Malabar spices. Spicy and peppery, the melt-in-the mouth beef is perfectly offset by crunchy coconut, a fresh cucumber raita and mixed leaf salad.

Our Goan pork derives inspiration from the Portuguese dish Carne de Vinha d' Alhos, a meat preserved in red wine vinegar, chillies and garlic, a necessity on the long voyage to India in the days before refrigeration. Slow cooked, fiery and tangy, this mooli gleams with the ruby red of our pomegranate salsa, concocted by Mathew to temper the strong bite of our Goan pork.

Goat meat is terrific – it is leaner than chicken and has more protein than beef. Ours is succulent and bursting with flavour from dry roasted cumin, coriander, cloves, chilies and cinnamon – flavours that are distinctly Punjabi (the recipe is Sam’s grandmothers). The potatoes sautéed with dry mango and cumin are the perfect foil. Red onions, tomatoes, fresh coriander and lime juice add a dash of zing.