The unforgettable aromas in India are not only the heady scent of jasmine and roses on the warm air, they are also the fragrance of spices, so important to Indian cooking.

India is a very large country with a rich diversity in culture, religion, language, custom, dress and of course, from region to region the food is so different in taste,
preparation and style.

Meat dishes are more common in the north, notably Rogan Josh, Chicken Korma, delicious Biriani and the ever popular Tandoori dishes.

In the south, curries are mainly vegetable and tend to be hotter, freshly ground coconut is a major ingredient of southern Indian food.

On the west and east coasts, there is a wide variety of fish and shellfish, featuring distinctly in Goanese dishes.

In the south and west rice is a staple food, however in the north, Gujrat and Rajasthan it is supplemented and sometimes substituted by a wide range of breads such as Nan, Roti and Paratha.

There in an immense variety in Indian cooking which never lacks natural colour or aroma. Indian cuisine can be hot and fiery or as mild as one would wish.

The Tandoori captures for you the spirit of India with a menu that is authentic, classic and as glorious as the exotic east

We are listed on the Tandoori resturant guide at www.tandoori.co.uk