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This modern, minimalist restaurant overlooking the village green offers an upmarket take on Indian food. Little wonder when you discover that owner Asad Khan was part of the team that launched The
Cinnamon Club, in London, and head chef Deepak Rohilla learnt his craft at luxury Indian hotel The Oberoi. The à la carte menu promises plated dishes that use high-quality ingredients: expect
unusual options such as king scallops and tiger prawns in a coconut and tamarind broth (a Goan speciality), or venison steak marinated in garlic and mustard and served with a mint and coriander
sauce. A monthly, seasonal specials menu may include dishes such as gunpowder-spiced tandoori lamb rump, or corn-fed chicken suprême marinated in blood orange, cumin and cinnamon, while inventive
desserts include a beetroot pudding spiced with cardamom and star anise.
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