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Kalpna Review

Ajay Bhartdwaj's revamped restaurant has been feeding the citizens of Edinburgh for more than 25 years and it remains one of the most distinctive Indian vegetarian venues in the business. The word 'Kalpna' implies 'creative imagination' and the kitchen doesn't disappoint.

The kitchen sends out a broad spread of dishes drawn mainly from Southern India, Gujarat and Rajasthan, so expect everything from samosas, pakoras and bhindi masala to hader chuman (a hot-and-sour combo of sun-dried tomatoes, homemade paneer cheese, baby corn, green chillies and vegetables) and aloo firdoshi (potatoes stuffed with pistachios, raisins and coriander).

Other intriguing possibilities include diwani handi (mushrooms, paneer and spinach garnished with pickled ginger) and khoya kaju (cashews with reduced cream, sultanas and nutmeg; matka kulfi (made and served in a traditional pot) is top of the dessert list and there are all-purpose thalis including a vegan version.

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