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Mint Leaf Lounge offers an ethnic edge to a traditional Indian menu combined with the sophistication of a contemporary and stylish bar lounge. With wooden beams giving the restaurant an earthy feel, the vibes are definitely intoxicating. The sixteen foot bar boasts a selection of over a thousand cocktails and the mixologists are on hand to create your very own cocktail concoction if you prefer. The Indian Summer with Santa Teresa Orange and Fig liqueur sounded particularly tantalising. I selected a few dishes from the City Lunch Menu which were all innovative but within the realms of Indian cuisine. The Lamb Seekh Kebabs were a melt in the mouth experience and the pure vegetarian Yogurt Cakes with crispy parsnips were lovely and fragrant. If you want to keep it seasonal, the Kadhai Spiced Pan Seared Scallops served with Tomato and Charred Chilli Relish and Stir-fried Samphire is a must. Samphire is a fleshy and edible plant found in the coastal regions of Britain and is crunchy to the texture with a citrus, fresh flavour. I noticed that wherever possible, seasonal British ingredients were used. Next time, I promise to try out the Pan-Seared Cornish Mackerel with Sauteed Asparagus and a Smoked Tomato Chutney.

Even the salmon they use for their curry dishes comes from Loch Fyne. Chef Dhayalan Paul hails from South India so the food has both genuine flavours from Karnataka and Kerala. However the perrenial and popular Northern Indian dishes such as the Chicken Malai or Paneer and Corn Tikkas (tikkas are rissole style dishes with little sauce) are also on the menu. Many of the Northern dishes were prepared in a traditional clay oven. Chef Paul also informed me that many of his customers regularly asked for the spicy Chettinad Chicken Curry. But, if you fancy one of my personal favourites, idlis which are steamed rice cakes with a savoury coconut chutney, give the chef 24 hours notice to make the batter. In south Indian cuisine, curry leaves are used in abundance.

To round off the meal, I enjoyed the particular twist on the traditional brownie which was infused with black cardamom. The Mango Kulfi was refreshing and the Saffron Creme Brulee divine. What I like about the Mint Leaf Lounge menu is that the dishes are contemporary without any danger of losing their traditional Indian roots. All of them fit into the busy clientele who may want a quick bite to eat or may want a more relaxing yet professional environment to conduct their lunch meetings. The cuisine is simple and classy and can be eaten anytime of the day. Who said Indian food was heavy?