compromise - promising top notch food that costs about as much or even considerably less than a good restaurant meal - for a 3-course meal for 10 people we paid £10-£15 a head. That was certainly more economical than paying traditional caterers, who anyway would not produce a 3-course meal on short notice like Inder's will.

As we had among our guests a few from India, we knew they would set a high standard, so we waited with metaphorically bated breath as the neatly packed aluminium trays arrived right on time, piping hot and scrawled with the names of dishes we had never seen in local restaurants: 'crispy lentil cakes', 'monkfish in fresh mango' and 'pepper and chilli crusted South Indian chicken'. These we decanted into our own dishes and placed them on the table for the verdict. The reaction was instant. With one mouthful of the toasty mini disks of lentils, one our refined Indian dinner guests declared the taste outstanding!

She was not being polite. We all tucked in diligently confirming the delightfulness of the food. We dipped the lentil cakes in spicy tomato chutney - clearly made with fresh tomatoes - giving it a light flavour unlike anything out of a jar. We liked the pepper chicken starters even better, finding the flavourful mix of chilli, salt and pepper finely balanced. We moved on to 'spring vegetables in Hyderabadi korma sauce', 'Chettinad chicken in coconut and crushed pepper', and red lentil dal, all accompanied by swirly,golden brown partha breads and plentiful jeera pilau rice. Warm rice pudding with sultanas and cashew nuts brought it all to a well-rounded finish. The dishes satisfied with distinct flavours and came in ample quantities, so much so that we had another family meal on the leftovers the very next evening.

The food far exceeded in quality most of what we had experienced in local Indian restaurants and introduced us to really original flavours. This may be in part because Inder's Kitchen uses freshly cooked, fresh ingredients, which, sadly, is not the practice with the well-stewed fare of some Indian and Bangladeshi restaurants. Indian food in general thrives on strong flavours and so does Inder's Kitchen, so much so that you might be warned to order carefully if you are averse to chilli and salt.

Inder launched in 2010 because she herself found it hard to balance children, a job and the demands of entertaining. With the new business, she has found a role that we appreciate. Give us an excuse and we will be calling Inder again soon! Inder's delivers anywhere in Cambridge.