It has been 16 months since I went to Madhu’s and after recent national recognition and a change in menu I thought it was time to go back.

Madhu’s featured in The Sunday Times for making England’s top 130 restaurants which have value for money, one of eight which offer Indian cuisine.

I remember being impressed by the high quality of currys at Madhu’s as well as an outstanding mango lassi last time, so did not say no when I was invited back.

It soon became apparent we were not going to choose our evening’s food, which at first we felt nervous about but as the dishes were brought out, and out, and out again, I realised not having a choice on this occasion was brilliant.

We got to try the best of everything and had so much food left over which we took away and ate for the rest of the week.

To start we were given King Prawns Achari, marinated in fresh pickle spices and garlic and char-grilled in tandoor, £9.00, Jeera Chicken, on the bone pieces with fresh green chillies, fenugreek and spices, £7, and Nyamah Choma, a traditional African masai warrior dish of spare ribs marinated in chilli and lemon and chargrilled in tandoor, £7.

Appetisers at Madhu's

The prawns were huge, juicy, fresh and full of flavour. I would love to know where they get them from but the manager would not reveal their secret source.

The chicken appetiser was subtle, a nice change to the strong flavours in most of the other dishes but not a stand-out choice.

No wonder the restaurant is famous for the ribs, they were absolutely delicious due to an exotic marinade.

For the main courses we were also given a variety of plates.

The Bhindi Masala, fresh okra with dry roasted spices, onion and diced tomatoes, enriched with dry pomegranate seeds, £6, was surprisingly good and had very deep flavours that warmed the stomach.

A Dall Makhni, black urid lentils stirred over a slow fire for many hours, £6, was more bland in comparison to everything else.

Methi Chicken, simmered to succulence with fresh and dry fenugreek in a traditional Punjabi sauce, £10, was amazing and had a unique blend of spices that would be impossible to recreate.

Boozi Bafu, spring lamb chops on the bone gently simmered with their own blend of freshly ground spices, £11, which had a very moreish sauce that I could not stop dipping into with my accompanying garlic naan.

To be honest I am not generally a massive fan of Indian desserts, but this night was different.

My dining partner and I had the Kulfi Badam- chef’s speciality- home-made traditional cone shaped ice cream with almonds, £4, which was nice and light, with the Gajer Ka Halwa, traditionally caramelised carrot dessert served hot, £4. The two options complemented each other perfectly.

Dessert at Madhu's

Madhu’s, Britain’s biggest Indian wedding caterer, is not a regular Indian restaurant with the flavours one becomes used to. The chefs create their own unique blends of spices which are quite special.

If I was local I would definitely be a regular and I think the food even topped my last visit.

Madhu's Restaurant