When a restaurant is named after a class of spicy preparations that accompany a main dish, you can be pretty sure that the kitchen handles spices in a deft manner and the team at Chutneys seldom fail to please. The façade may be unassuming and the interior done up in minimalist style, but after that it's all about the cooking which offers a full range of fresh, vegetarian fare.

Begin your meal with deep-fried potato dipped in gram flour batter; spinach, onion and potato bhaji or dahi vadas, lentil based savoury rounds smothered with frothy fresh yogurt. The chef's choice of malai kofta, spicy cottage cheese dumplings, and vegetable biriyani are satisfying, and so are the thalis or set meals from Gujarat in Western India. Dosas, those delightful lentil crepes, make a welcome appearance on the menu, and arrive in several forms like onion and semolina, spinach and cottage cheese, and popular masala version with chutney for dipping.