Many people think that all Indian food is spiced solely with curry. After all, it’s probably the most famous Indian spice. But Indian cuisine can be very versatile, as Bombay Brasseries chef Sanjay Singh is able to prove.

For his signature dish King Prawns Tikka Ginger, he uses ginger, coriander and a herb sauce he made himself. One can actually taste the freshness of the spices used, as Sanjay grinds all the spices he needs himself, and all his meals benefit from this rather unusual effort.

For starters, he serves up crabs in a coconut sauce, spicy lamb pieces and some very tender and mildly spiced chicken in a cheese-herb sauce. Although the main course lamb was a bit too spicy for my liking, the pompret fish, covered in a lemon sauce was excellent. However, the chicken dish, which came in a kind of sweet and sour sauce, was something you would rather expect in a Chinese or Thai restaurant than at an Indian restaurant.

All in all, the combination of spices is excellent, making the meals not too mild or too hot, but giving you a little bit of everything. The chef is also able to recommend whether the meal goes best with rice or bread, so you’re in for a great Indian food experience whichever meal you choose!