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It’s out in the sticks, but DineAsia is well worth an excursion for its unusual two-pronged menu of Indian & Thai cuisine. Such gastro-marriages often spell disaster, but luckily the owners
have recruited experienced chefs from some of India’s & Thailand’s top hotels – thus avoiding the all-too-common mishmash of watered-down flavours. Follow the Thai route with spicy fishcakes or
crisp fried calamari with garlic, pepper & coriander, before inoffensively mild, fruity curries infused with coconut. Alternatively, go Indian with, say, lightly spiced samosas or marinated
murgh malai kebab, ahead of kori gassi (a pungent chicken curry) or aromatic saunfiani biryani with lamb, fennel seeds & mint. Sides are worth trying, too. Drum lights & ethnic artefacts
set the mood in the dining room & there’s a landscaped garden out front.
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