For many people Indian food only means hot and spicy. Certainly traditional dishes in particular Vindaloo are spicy hot. Most Indain food is rarely served steaming hot. The combination of hand ground spices together with fresh ingredients are lovingly blended to create a huge variety of dishes.

Indian cuisine is a combination of many subtle tastes. Flavours are as varied as the climate in India, and as exotic as the people of India. Fragrant, pungent and warm spices from the four corners of the country are delicately blended in meticulous proportions to create the dishes we present to you.

Each dish will have its own distinctive flavour and aroma which cannot come from any curry powder, but from spices which have been separately prepared each day fresh for each individual dish. The blending and preparation of spices is a centuries-old craft and indispensable to Indian cuisine.

And certainly for those who like their food without a hot and peppery taste there is much to choose from! Indian food comes from many spice groupings. Some of these are traditional and spicy hot (Prawn Nalavar) others are creamy and rich like Molee (a mild fillet of fish curry.) Add to this the large number of Tandoori dishes (yoghurt marinated food cooked in the traditional stone Tandoori oven) as well as slow cooked dishes and you have a wonderful variety. Nine Mary's have developed eight signature dishes and these are truly seeing many customers becoming weekly visitors! Lamb Shanks Dum (lamb slow cooked on the bone ) and Mesalchi Ghost (goat meat curry served on the bone) are two such dishes.