Jay Ghosh is a chef who knows a thing or two about making a decent vindaloo – and not the kind that will litterally blow your socks off. He is also pretty good at showcasing a range of mouthwatering authentic dishes at the Indian Market kitchen restaurant Potli.

Here is a chef who is engaging and passionate about his cooking, especially his Goa pork vindaloo, which is one of many exciting dishes on the menu Jay has constructed that follows the famous Indian food markets experience, which Potli has bought to life in Hammersmith's bustling King Street.

Jay, who first homed his cooking skills in Calcutta, fulfilled a lifetime ambition to own a restaurant when he joined forces with an old college pal to open Potli just over a year ago.

He prides himself on delivering unpretentious Indian dishes that combine exotic spices with seasonal local produce and arrive at the table with heaps of spice, aroma and flavour jumping off the plate.

Imposing from the street at night with its bright entrance and yellow awning once you enter Potli you can breath in the warm, spicy aromas wafting from the kitchen. A mixture of chunky dark wooden tables are broken up by comfy booths running down one side of the restaurant with plump comfortable cushions to sink into and a simple colour theme of pre-dominantly red and green adding to the relaxed atmosphere.

There is also a downstairs area which is ideal for parties, especially Christmas, and has the added bonus of diners being able to watch Ghosh and his team at work in the glass fronted kitchen.

My partner Fiona and I shared pre-appetisers of Aloo Papri Chat and Samosa Chat (£3.25) both of which hit the spot.

The Aloo Papri of Indian style spiced potatoes and savoury fritters laced with date and tamarind relish, mint, coriander chutney, and whipped yoghurt topped with crispy vermicelli was refreshing and cooling and had great flavours which lingered on the tongue Flavour and spices were literally bursting out from the Samoas, which comprised of homemade stuffed short cut pastry flavoured with ajwain (carom seeds) and served with onions, tomatoes, chutneys and yoghurt.

This was a great example of how Jay lets the spices do the work to deliver great tasting food. He is proud of the bespoke spice mixes made in the Potli kitchen, there are currently 37 different ones being used, and a further nine compound spice blends for the current menu.

The highlight of the starters we shared was the Chicken Tikka Trio (£7.75) which I had already spotted on the menu and was looking forward too. It did not disappoint, the Suffolk chicken breasts were tender and succulent, with each of the three different double marinated combinations (six good sized pieces in total) delivering fantastic flavour and taste in their own unique way.

And the Shammi Kebab (£7.50) were not bad either with the finely minced English lamb mixed with lashings of cinnamon and mace and shaped to form melt in the mouth patties that left a lovely warm tingle in the mouth.

For the main event Jay recommended two of his favourite dishes and Fiona's Kerala fish curry (£8.75) was big on spices and flavour with the chunky, flaky Tilapia steaks blending perfectly with the subtle creamy stew of coconut and onions, flavoured with curry leaves and black pepper. It had the perfect balance with the fish not overpowered by the sauce, and was served with some delicate lemon rice. (£3.75)

My wait for Ghosh's Goa pork vindaloo (£9.50 ) was finally over and there was no doubt it was a cutting edge curry that lived up to expectation with plenty of heat but not of the 'blow your socks off' kind. The perfectly cooked pork loin and belly was tender and came soaked in a vibrant thick rich gravy, which included vinegar, chillies, garlic, cumin and cinnamon. With some some simple steamed rice (£3) it was a dish to savour and linger over.

I am now 'fit to burst' I declared to Fiona as the delicious flavours and spices from the dishes lingered on my taste buds. It seemed a shame to venture out from the buzz of the now almost full restaurant into the cooling autumn air but honestly I could not manage another mouthful of Jay's bright and delicious cooking. This is not an 'onion gravy' two sauces fits all dishes kind of restaurant, it simply leaves that type of place for dead.