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Located in the former 'little sauce factory' in London Road, Pete's aims to bring customers the best in Indian cuisine whether you choose to dine in the restaurant or enjoy a takeaway delivered to your home. The interior is simple and understated, with light walls, well-spaced tables and chairs, and an interesting set of ceiling tiles.

The menu is based on traditional Kashmiri recipes, many of which have been adapted to suit Western palates while retaining flavour and richness.

Trust succulent tandoori wings or a medley of chicken and lamb tikka, and sheek kebab to help set the stage for a main course of delicate prawn korma; lamb massala, cooked in cream, with almonds, coconut and assorted Indian spices, or the chef's specials of Kashmiri massala, the popular butter chicken, or a tangy jalfrezi. Traditional dishes such as the balti, bhuna, dupiaza, rogan, and Madras are always available. Aromatic biryanis are a full meal in themselves, while vegetarian sides, naan bread, and pilau rice complement the meal.

A comfortable not too large restaurant just round the corner from the east end of the Cathedral without one of those suspiciously large menus that inspire wonder but hardly confidence. A good range of dishes embraces vegetarian and fish, including pal churches, deep-fried whole tilapia, de-boned and skinless, and topped with curry sauce. The roam tale, steamed mixed seafood with fresh Thai herbs caught my eye, and when I asked for a green seafood curry, though not on the menu it was supplied with little delay.

The customary 'package' meals are available with the Chaowpraya River weighing in at £23.95 a head and offering sufficient nourishment to keep anyone with a reasonable appetite going for several days, and even the more modest River Kwan, at £15.95 offers both quality and value. There is also an efficient takeaway service.

At a peaceful location in Foregate Street, only a short distance away from the urban bustle of Worcester lies a small haven of authentic Thai cuisine called Tom Yum Kung Thai. The brasserie still holds many lovely Georgian features in its airy and colourful interior.

The reason behind Tom Yum's popularity is most certainly the quality of its food. Fresh ingredients are flown in from Thailand, and the head chef has learnt the art of creating flavoursome dishes from the Isaan region of Thailand, renowned for its traditional food.

Consider specialities such as lamb masaman curry and lobster, generously portioned starters that could include prawns on toast, spare ribs, and spring rolls, all served with tangy dipping sauces. Mains take in red and green curries and stir fries, while a good number of dishes come with a choice of tofu.

You could also take advantage of the lavish buffet organised twice a week. A choice of forty wines and Thai beer are always there to accompany the food.