It would be tempting, though irrational, to think that the cathedral city of Salisbury might not have its fair selection of Indian restaurants. In fact it does but Hox Brasserie gives an entirely new slant on Indian cuisine with an emphasis on dishes from Southern India, considered by many connoisseurs to be the best, with their delicate approach to the use of spices and magnificently prepared dishes that bring a new look to the presentation of Indian food.

Hox also has the distinction of being the largest restaurant in the city, making it a natural choice for special occasions and parties, when elegance and good service are vital, with traditional and authentic threads running through the menus, under the skilled guidance of Head Chef Renga Swarmy, formerly of the Taj Group restaurant in Bangalore.

The meal could commence with spicy crab cake, fresh flaked crab with Goa spices, marinated mussels, cooked dry, with a special home style Kottayam masala. Murg malai tikka offers boneless pieces of chicken marinated in cheddar, cardamom and yoghurt roasted in a tandoor.

Amongst the main courses expect to find that wonderful old favourite, lamb rogan josh, the Lucknow version, aromatic flavoured slow cooked lamb pieces cooked in a rich red true Kashmiri-chilli and onion massala sauce with aromatic mild Kashmiri spices, saffron and red cardamom. Prawn Malai curry makes an excursion into North India with jumbo prawns, cashew puree and dried herbs, served with caramelised pulao rice, salad and naan.

South Indian cuisine is renowned for its fish dishes, a splendid example of which is the delicious yellow curry of boneless red snapper fillet in coconut, coriander and red Goan chilli paste with crunchy okra garnish.

All these dishes benefit from an accompaniment, possibly chillies and aubergine, stir fried Southern style in a roasted coconut, sesame seed, peanut and tamarind sauce, or stir fried diced mushrooms and green peas, cooked in true Punjabi style with tomatoes, onion and ginger.