A short menu, cooked properly.

Burton Road is West Didsbury's food street — Thai, Nepalese, tapas, fish and chips, a global mile in a few hundred yards. Indique is its modern Indian: the award-winning table on a street full of curry houses.

Owner Dinesh Maheshwari grew up in Rajasthan and trained as an architect before he ever cooked for a room. He came to the UK to study, worked kitchens, then ran the supper clubs that became Indique. The architect's eye never left — it's in the plating, the pared-back room, the deliberately short menu.

In the kitchen, head chef Mamrej Khan earned a Michelin mention at Mint Lounge in Bath and carries a repertoire of some eight hundred dishes. Here he keeps it focused: Rajasthani smokey lal maas, Hyderabadi biryani, Kashmiri rogan-e-nishaat, Malabar sea bass. Homemade paneer. Homemade seitan. No base gravy stretched across the menu.

Not a curry house

No flock wallpaper, no laminated wall of options. Indique reads India by region — the way it's actually cooked, from the desert north to the coconut coast — and plates it with restraint. It's why the British Curry Awards named it Best Restaurant in the North West, why the Good Food Guide lists it, and why it holds a Green Apple award for how the kitchen is run.

A proper vegan kitchen

Not an afterthought section. The vegan menu runs its own signatures — a Seitan Lababdar built on seitan made in-house from Kashmiri chilli, coriander and gram flour, plus tofu and vegetable curries across every region. The kitchen is halal throughout, with duck the single exception.

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