Well-appointed Mezbaan is one of the few Edinburgh Indians specialising in the regional cuisine of Kerala and the southern provinces of the subcontinent. Smart surrounds, black-and-white tiled floors and tidy furnishings set the tone for a lengthy menu that trawls its way through most of the classics, although seafood and vegetarian dishes are the strong suits. Various dosas with sambar and chutney are spot-on, but also look for medu vada (spicy deep-fried lentil ‘doughnuts’), idli (steamed rice cakes) and uthappam (thick pancakes flavoured with onion, coriander and green chilli). Meanwhile, fish fans should check out dry-fried mussels, sea bass ‘moilee’ with coconut milk and tomato or king prawn mangalore flavoured with asafoetida. There are also a few Punjabi tandooris and generic curry- house standbys such as chicken dhansak and rogan josh for the die-hards, but it definitely pays to experiment.