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This one is clearly a winner. The prawns are marinated in familiar ingredients such as turmeric, rice flour, chilli powder and ginger-garlic paste, but what makes this dish special is the dominant flavour of curry leaves, which lends it a distinct sweet-sour tang. In its newly-refurbished avatar, The Raintree has plenty going for it, including a clutch of innovative cocktails — incidentally, there is a particularly nice one flavoured with curry leaves. But our vote goes to the Karuvepilai yera, which is crunchy and really long on flavour.

Bottomline: A nice herbal overtone to a dish that makes a great starter

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