Satay - a generous portion of plump, juicy, skewered chicken cubes, escorted by spicy peanut and sweet vinegar sauces - was exceptional (ask for its promised cucumber salad if it doesn't appear).

Dredge chicken cubes in flour, dip them in beaten egg and roll in the bread crumbs to coat evenly.

However, in a serving of chicken and red wine stew, a voluptuous red wine sauce could not compensate for a miserly portion of fatty-skinned chicken cubes.

A dusting of paprika and coarse salt added just enough character to the chicken cubes.

Kabab-e-murgh features skewered marinated chicken cubes with vegetables.

Fry the chicken cubes until golden and remove with a slotted spoon.

Another trustworthy starter was well-spiced chicken chaat - marinated, tandoor oven-cooked chicken cubes mixed with bits of cucumber and fresh tomatoes and served cold.

Much better was murgh malai kebab, a cream-moistened dish of chicken cubes infused with ginger, garlic and potent fresh coriander.

In a large bowl, combine the rice, chicken cubes, chopped pecans and scallions.

Boneless chicken cubes sauteed with white wine and rosemary sound mundane, but were sensational.