It's fritters ... but not as you know it. Strips of celeriac (not celery), plus curly kale shreds, punctuate each morsel - giving each fritter an irregular shape, plus a unique texture & flavour.

Two poppadoms with mango chutney. Is there a better start to a meal?

Sliced, white potato in a gram-flour batter. Crisp outside, soft inside, tangy & moreish. Delicious on its own or with our garlic & mint raita.

This is a twist on the classic Onion Bhaji, with courgette strips adding taste, colour & bite.

The traditional, crispy triangle of delight, filled with a vegetable medley.

South-Asia's signature pastry. Seasoned & spicy minced lamb with peas.

When Persia met India, Seekh Kebabs happened. Skewered minced meat that's spiced for a strong flavour - not just bland heat. This is the original fusion-food. Delicious with our own feta cheese-based salad & raita!

The same concept, texture & silkiness as our lamb seekh kebabs, with the lighter chicken replacing the earthier red meat. Delicious with our own feta cheese-based salad & raita!

Chicken wings marinated for 24 hours in lemon, garlic & smoked paprika. The wings are then baked - not deep-fried - to keep the nutrients locked in and the oil out.

Chicken wings marinated for 24 hours in lemon, garlic & smoked paprika. The wings are then baked - not deep-fried - to keep the nutrients locked in and the oil out.

Inspired by a Court dish from the 17th century, the on-the-bone meat is slow-cooked in a sauce of caramelised onion and yoghurt, until thickened. Blanched, whole almonds - 'badaam' - are then scattered on top, giving texture and a touch of sweetness.

What's the difference between a mere 'meatball' and Kofta? Balls of minced lamb, kneaded with ground nuts (almond, cashew) plus coconut powder, and then folded in with fresh coriander leaf & roasted spices. The accompanying yoghurt-based sauce is cooked with fried onion. Finally, green beans add contrast in texture & add a touch of sweetness.

Handmade dough punctuated with Ajwain seed, then rolled & filled with potato, onion, bell-pepper & fresh herbs - and just enough cheese for a sumptuous, gooey binding. Accompanied with Greek-style yoghurt (optional), this makes for a delicious light meal or side, that is mild.

Chargrilled off-the-bone chicken, cooked in a spicy, creamy sauce. Carries a sweet undertone.

Cuts of marinated lamb, slow-cooked until it falls off the bone, before steaming in a smooth, skinless tomato sauce.

Marinated king prawns, cooked on a high-flame in a wok. Spicy on the outside, with the sweetness of the prawn preserved.

Five pulses cooked together to create a celebration of both taste and colour. A 'tarkha' on top adds kick to the flavour and silkiness to the sauce.

A rich, vegetarian tikka masala sauce, holding cubes of marinated & chargrilled paneer.

A much-loved dish, in particular among the vegetarian communities of South Asia. Made with mustard & fenugreek seeds, to impart a strong, earthy flavour.

A dish conceived for royal weddings, it is prepared in stages, before being steamed with saffron threads and a 'tarka' of onions.

Rice simmered in a vegetable stock, until fluffy.

Premium Basmati rice, boiled and then steamed after adding drops of rosewater.

A timeless classic. Unleavened bread, softened with warm butter.

Infused with the just the right proportion of garlic & herb to leave a scent trail.

"Shredded carrot in a sweet dish?!" Try it - you'll be stunned. Another royal delicacy. Optionally served with a nut sprinkling.