An exciting exploration of India's and Bangladesh's cultures through its cuisine can be had at Dilruba, a restaurant established in nineteen eighty one in Rugby. It is hardly surprising that in a sub-continent of such complexity and sheer vastness the definition of a regional cuisine is, at best, elusive. The chefs utilize traditional ingredients to anchor the menu and the dishes are richly flavoured and created to please individual tastes.

Enhance your gastronomic horizons with dishes such as sesame jhinga, deep fried king prawns coated with bread crumbs and sesame seeds, or chicken chaat, tender chicken tikka cooked with onion and coriander for starters. For the main course house favourites typically include baigan bharta, oven baked aubergine sautéed with tomato, onion and coriander, as well as the usual balti, curry and tawa dishes. The saffron fragrant pilau rice and traditional naan bread cooked in a clay oven are welcoming accompaniments.