60 Fisherton Street Edinburgh Wiltshire SP2 7RB

The principles of complex European cuisine are applied to Asian cooking in the locals’ favourite Indian restaurant, where dishes are as contemporary as the illuminated whirlpool feature and the leather seating – not a scrap of flock-wallpaper in sight. The aim of head chef Puban Kumar Bhaniya is to challenge the idea that Indian cuisine is created using age-old recipes and ideas. In fact, while still using indian cooking methodology, the food is craftily cooked using original and unique flavours infused with traditional ingredients. Expect complex curries or the likes of lentil-crusted red talapia fish, plus a good veggie menu.

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