PULLED TANDOORI CHICKEN: With a subtly flavoured sauce served over sweet potato fries and garnished with a crisp apple and fennel slaw

PURSE POCKETS: Fillings vary to mention a few. Softened paneer and cashews, ground meat and edamame, smashed potatoes and peas, lentil fry and shredded toasted coconut.

LAMB SLIDERS: Ground lamb with a hint of fennel and coriander, served atop a crispy naan round with fresh chutney.

FALOODA SHAKE: Layers of vermicelli noodles, rose syrup, ice cream, nuts and milk in a tall glass.

May I also suggest:

LAMB ROGAN JOSH:  A warm aromatic dish with chunks of red meat braised and cooked in thick gravy with a yogurt base.

BHINDIS: Okra cooked in a mellow tomato sauce

BLACK EYED BEANS WITH PANEER:  An alternative to lentils, the beans are soaked and then cooked in a simple masala, topped with small cubes of paneer.

BIRIYANIS: An exotic dish adopted from the Moguls. Layers of fragrant long grain Basmati rice and a robust spiced thick meat mixture is baked together and served as a one pot dish along with yogurt and cuchumber (tomato, onion and coriander relish). Biriyanis can also be made using chicken, cooked in a robust sauce and garnished with eggs.

RAITHAS: In addition to the basic cucumber raitha, there are a variety of other additions to the subtly flavoured yogurt used as an accompaniment in most Indian meals. Try cucumber and fresh pomegranate seeds or smoky shredded eggplant with spring onions, maybe some crispy boondi ka raitha made with deep fried crispy pearls made from gram flour.