Passionate about preserving and celebrating his culinary roots, Saran has curated a menu of 25 dishes, each inspired by the diverse traditions of five South Indian states. Saran moved to the UK four years ago, bringing with him his culinary expertise from running a restaurant and a marketing agency in India.

Saran said: “Every region in South India has its own distinctive culinary identity. These recipes bring together the flavours and influences I grew up with.

“I first started cooking alongside my mother at the age of 14 – she remains my greatest inspiration, and these dishes are a reflection of my childhood. Cooking has always been a source of relaxation for me. Seeing my dishes come to life and being enjoyed by so many people is incredibly rewarding. These recipes are true comfort food.”

Each dish in the collection is built on a blend of five to ten spices, achieving the ‘perfect balance’ of tangy, spicy, sweet and sour — the hallmarks of South Indian cooking. Vegan alternatives are also available, ensuring inclusivity across all tastes and dietary preferences. Menu highlights include:

• Mutton Biryani – a fragrant rice dish blended with tender meat and warming spices
• Beef Ularthiyathu – a rich, slow-cooked Kerala classic
• Mangalore Prawn Ghee Roast – a coastal favourite with deep, buttery spice

Adam Thomason, culinary director at Restaurant Associates, added: “It’s incredibly exciting to showcase the passion and diverse talent across the wider Compass business.

“What started as a casual conversation between two exceptional chefs has, over the past 18 months, evolved into a bold and flavourful concept that we’re now proud to share with our guests. Indian cuisine is wonderfully complex - layered, aromatic and deeply regional. It’s a privilege to bring an authentic taste of South India to our restaurants, while celebrating Saran’s creativity and craft.”

This collaboration marks another step in Restaurant Associates’ commitment to celebrating diverse culinary talent and authentic global flavours, bringing new depth and inspiration to its food experiences across the UK.