Formed by three Keralan friends and elegantly situated in a Grade II listed building, Shampan is an education in Indian cuisine. The chefs use fresh spices to create memorable flavours, showcasing tasty regional Indian dishes. The light and delicious Karwar – soft-shelled crab cooked crispy on the outside with tender meat within – was created by chef Ashi Aravind. Ashi was crowned Asian Chef of The Year 2018, an award to accompany Shampan’s many others. The chefs make everything from scratch, to produce imaginative and exceptional dishes. My companion and I loved the comforting chicken curry flavoured with coconut milk and Kashmiri chilli. We also sampled deep-fried tiger prawns with curry leaves, lime, ginger and garlic, as well as a delicious Malabar beef curry. We enjoyed a pint of IPA, with a large selection of drinks available to complement the exceptional food served at Shampan.