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The Ambrette Restaurant does a different take on Indian cuisine sans chicken tikka masala, curry and pappadums. Combining local produce with subcontinental flavours and spices and contemporary presentation styles, chef Dev Biswal pulls it off with panache, achieving a mention in the Michelin Guide 2010.

Seasonal Kentish produce occupies pride of place alongside herbs and spices imported from India. A selection from the menu could include tender breasts of Godmersham wood pigeon, char grilled with ginger and spices and served with a game mince patty and tender chicken breast marinated in coriander, mint and green herbs, slow roasted and served with cucumber raita. Seafood includes Indian tiger prawns marinated with spices, char grilled and served on beds of garlic potato mash and grilled sea bass with mustard sauce, tamarind and peppers. The chef's signature dish is fillet of freshwater Nile perch, pan-grilled with peppers, coriander, fenugreek and carom seeds.

Not many Indian restaurants serve chocolate samosas for dessert. The Ambrette's are crisp on the outside with a rich, dark chocolate ganache inside, and are served with cardamom sauce. Match the unusual mix of flavours with a suitable choice from a list of globally sourced wine, beer and spirits.