Indian Zing on King Street is the brainchild of chef proprietor Manoj Vasaikar, who trained in some of the best kitchens in both Mumbai and London, including Chutney Mary and Veeraswamy. The Indian Zing philosophy blends traditional recipes with modern techniques, using organic and free range ingredients wherever possible, to produce authentic Indian cuisine with a contemporary twist.

True to its name the restaurant aims to inject some zest into jaded palates with such selections as medley of jumbo prawns and aubergine, kebab of chicken mince, asparagus, and spinach, spicy lobster balchao and flavourful gymkhana lamb chops. Artfully conceived and prepared, mussels in a tomato and tamarind broth and dumpling of banana flower and colocasia leaves in a delicate pumpkin and bottle gourd gravy go the extra mile to satisfy the appetite. Intriguing desserts of masala bread and butter pudding, mango, roasted coconut and saffron kulfi and stuffed betel leaf garnished with silver leaf leave guests with happy memories.