After more than 20 years at the helm of Flavour of India’s busy kitchen, Head Chef Hayat Mahammed has fine-tuned his traditional dishes with contemporary touches and the use of delicate spices to enhance the carefully selected local produce. Subdued lighting and dressed tables add a touch of elegance to this long-established, popular restaurant, where charming, knowledgeable wait staff are on hand to assist in navigating the extensive menu and ensure an enjoyable dining experience.
A selection of starters and delicacies from the tandoor sets the mood for the main event. Five-spice garlic prawns are marinated in garlic, onion and a special five-spice blend and finished with a touch of cream, resulting in a delectable combination. Traditional lamb saag is expertly executed, the perfectly tender lamb smothered in a rich, spiced spinach sauce with just a touch of chilli. For those who like their curries with more kick, try the superb chilli chicken curry.