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Having wowed Margate and Rye with his innovative take on Indian cuisine, Dev Biswal has moved to Canterbury for his latest venture – a
100-seater restaurant in a converted pub. As before, the focus is on a trademark ‘curry-free menu’ of fascinating crossover dishes based on seasonal produce from the region. Soft-shell crab with
smoked crab raita, sea purslane and a crab and beetroot cake sets the tone, ahead of grilled local mutton steak with Chantenay carrots, pickled mango chutney, masala potatoes and saffron sauce or
the day’s fish with sea spinach, mung bean kedgeree, fennel and cumin chutney. As the largest of his three restaurants, this outlet is also destined to become a training and development hub for the
burgeoning Ambrette group. There are plans to offer all-day dining, breakfast and afternoon tea too.
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