The Tamil Prince, which combines the British pub experience with the South Indian food of Tamil Nadu,  has introduced new dishes to for summer.

Created by chef Prince Durairaj, the menu is a mixture of small and large plates served with sides that showcase the best of South Indian food.

New dishes include King prawn and curry leaf varuval; a pan fried dry dish, made in the Chettinad style and tawa whole sea bream, marinated in a masala, then cooked.

Also included is a vegetable moilee is a creamy Kerala coconut curry with fresh, seasonal vegetables.

The masala dosa is filled with spiced potato masala and served with tomato and mint chutney.

Favourite dishes have remained on the menu including small plates like the crisp okra fries, onion bhaji with mint chutney and the spiced chicken lollipops served with a sweet chilli chutney.

Mainstay large plates consist of robata lamb chops, channa bhatura and paneer butter masala served with Durairaj,’s famed flakey roti or coconut pilau rice. For those with a sweet tooth, Prince has put special thought into the desserts.

Fpr dessert, fragrant gulab jamun is also available alongside mango lassi.