Anand George changed Indian cooking in South Wales, bringing Cochin to Cardiff. No ifs, no buts: your Friday night tandoori takeaway is a world away from the flavours of his Keralan birthplace. Curry leaf, mustard seed, coconut, green chilli: these are more subtle, layered flavour combinations and an altogether elevated experience. Our recommendations? Chicken Connoisseur, ‘Nandu’ soft shell crab, the award-winning Tiffin sea bass, saag khumb and thoran. Leave room for the chocomosa, and catch the Early Bird menu if you can.