“Thali Restaurant is inspired by the heart and soul of India. We follow the Indian mantra jugaad (do more with less) and have been battling waste since serving our first curry at Glastonbury Festival in 1999.

“In line with our ethos of everyday India, we looked to the streets of Mumbai, where during Monday to Friday lunchtime, more than 200,000 tiffins are delivered by tiffin-wallahs to office workers. We now have 10,000 proud tiffin owners using the reusable box over and over again, instead of disposable packaging. The Thali Tiffin takeaway scheme aims to reduce packaging waste and currently saves the restaurant from half a ton of waste for takeaway orders. The team work on efficient delivery systems with Thali’s suppliers, and oil that is collected from branches is then converted to biodiesel to power the company’s delivery van.”

Keralan nandan chicken: free-range chicken thighs simmered in a creamy coconut, cumin, and green cardamom sauce; pumpkin olan: a vegan showstopper; and masala dosa.

When Indian food this bright, moreish, and satisfying gets a three-star rating from the SRA on the back of a seventy-six per cent overall score, there is nothing you can do but applaud. We may be going to hell in a handcart, but it might just be possible to row all the way back to heaven in a tiffin.