Our ever-popular, all-time most requested dish: This genius little dish is spicy enough for those who love spice, but seems magically to, AT ONE AND THE SAME TIME, be mild enough for those who don't - particularly with the judicious addition of a large dollop of raita! It's rich, smooth, unctuous and mouthwateringly good. (DAIRY)

Originating in Calcutta, it's no surprise that this dish is so popular in UK curry houses, as it was created by Indian Chefs during the British Raj. We grind all the whole spices to make the curry paste from scratch (also available to buy, if you decide you want to make your own!). Originally created, interestingly, as a way to use up leftover Sunday roast! Whatever its origins, it's utterly delicious. Simon's go-to curry on a night out.

Cinnamon sticks and cayenne pepper, tamarind and garlic, onions and cumin to name but a few ingredients! Vegetarian food that packs a punch. Highly recommended. This is a vegan main dish, also suitable to share as a side.

Originating in the state of Karnakata, the tamarind in this dish really gets the tastebuds jumping about. Simple, spicy, delicious.

All the fabulous rib-sticking loveliness of lentils, garlic, ginger and turmeric, with a swirl of spinach, too.

The king of rice! We use Tilda basmati, because it's the very best, purest and most aromatic basmati, and they are a rather amazing company who do good things in the world.

Refreshing cucumber and mint yogurt.  Indispensable if you want to cut through the heat of your curry, but also just delicious in its own right and great for your gut microbiome. Which is nice. (DAIRY)

You've asked, so here they are! Please select the option for Garlic & Coriander - otherwise you get Plain. NB: our naan are not home made. Everything else is. (GLUTEN)

Our mango chutney is gorgeously fresh, with chunks of mango and whole spices.