Dhawan says they wanted to move somewhere where they could "really bring out our experimental side and where it will be appreciated".

Dhawan and her husband Bhatia's take on Indian cuisine is less traditional, more experimental, they say. Expect the spices you know and love, melded in the most modern ways, the new Lonsdale Street menu combines traditional Indians flavours with a modern application.

"To us Indian food in Australia has become boring," says Bhatia, who is also the executive chef.

"We want to change perception, evolve with the times and make the food more health conscious with a lighter touch. We are using extra-virgin olive oil in the kitchen over ghee, steering away from creams and added sugars and complementing dishes that would usually be gravy and meat with fresh produce."

To paint the experimental, picture lamb rogan josh reimaged in a croquette with papadum crumb, chaat are stacked with avo and pomegranate, charcoal salmon evolves into a charming pakora.

"Traditional Indian cuisine belongs in India," says Bhatia.

"We want look after our customers tastes and needs here which is why we have introduced pork, beef and seafood to our menu. We are proud Indians we respect our culture but at the end of the day we chose Australia, so we've adapted our food culture to suit."