Porthcawl's Indian dining room.

Fresh today, for your table.

Every dish is cooked from scratch that day — spices ground each morning, tandoori straight off the flame, curries served in the same copper baltis we’ve used since we first opened.

Sizzling platters arrive at the table still smoking. Naan comes straight from the tandoor. Twenty-five years on the same Porthcawl corner, and the kitchen still doesn’t take shortcuts.