WHEN you're invited to taste and review Indian dishes from an authentic curry house, you agree instantly and wholeheartedly.

Features writer, Nicola Brown, and media sales executive, Laura Campbell, did just that. Here, Nicola writes about her experience visiting one of the jewels in Helensburgh's restaurant crown, Annaya's Indian Grill House.

Those of us living in the UK often get a bad rep for our Indian cuisine consumption.

Bland korma's, cheap chasni's and vindaloo's with no relation to India have become an all too familiar end to a night out. Though whilst there's an argument for the cheap and cheerful, the fear is we're forgetting the true delight of an authentic Indian curry.

When I visited Annaya's in Helensburgh for the first time earlier this week, I had to admit I might be among the uneducated curry masses. But after a dining experience tasting their traditional Indian dishes that make flavour and authenticity a top priority, I knew I'd been missing out.

As we took our seats, the clinking and clanking of pots could be heard from the kitchen signalling a busy team of chefs hard at work.

Pleasing aromas infused the air, leaving a soaring appetite unavoidable.

Our waiter, Rocky, gave us a warm welcome and brought an enthusiastic knowledge that comes only from a deep-rooted passion for good food.

Starting off with what was to become a feast of Indian dishes, we tucked into a medley of breaded mushrooms, pakora and chicken. Accompanied by mango, ginger, mint, and traditional pakora sauces, it awakened the palate to the breadth of flavours we were to experience.

Poppadoms and the chef's special spiced onion dip - made using five different types of onion - was just one example of the attention to detail shown in their cooking.

Cleaning off our starters and eager to get started on the mains, we were next brought a selection of the finest curries on the menu.

From a desi lamb with meat that fell off the bone to a monkfish dish with the freshest, melt in your mouth fish, Laura and I were awakened to a wholly new Indian experience.

Arriving in sizzling pans and bubbling dishes, it was evident that every meal comes straight from the chef's pan to the diners plate.

Bowls of vibrant colours and tempting smells made it a treat for the eyes as well as the palate.

Think organic spices, ground and roasted for optimum flavour and fresh cooking that celebrates traditional Indian cuisine and you're gaining an insight into Annaya's ethos.

Their desi lamb is made using an antique pressure cooker, ensuring it retains all the flavour and gets better every time you try.

The chicken chilli tawa provided a fusion of Eastern tastes met with a hint of India, whilst the vegetarian aloo gobi, made up of potato's and cauliflower, was packed with flavour.

A pasanda korma, makhani daal, sim sim chandani and gosht makhanwala provided us with more delicious tastes and smells. It's clear that all dishes are different, with a unique set of ingredients and flavours.

Using a Helensburgh fishmonger and butcher, every dish is made using the freshest ingredients sourced locally, and the proof is in the taste.

For accompaniments, diners looking for break from naan bread should try the Kulcha bread. A fluffy, sesame seeded option on the menu, it's a delightfully soft alternative.

Vegetarians and vegans are well catered for at Annaya's, with many delicious dishes to choose from. Having a vegetarian head chef reinforces the desire to produce delicious vegetarian options that lose none of the flavours.

Annaya's opened it's doors over a year ago and has been steadily building up a loyal customer base.

Bringing the true taste of India to every forkful, they bring

"I've often had customers come in and stick to what they know, like a chasni or korma," Rocky explained.

"But we try to encourage people, especially big groups sharing, to branch out and taste something new. They always love the dishes and I even have a few customers who tell me they'll order whatever dishes I suggest!"

Head chef Sultan, said: "I've been cooking since I was about eight years old. I learnt from my grandfathers, who were always using fresh ingredients, lots of spices and really utilising the ingredients available in India.

"In Indian different regions are associated with different flavours, so here we try to recreate that here with a very varied, exciting menu.

"Our aim to is bring the taste of home to every spoonful."

As with all restaurants that champion great food made from fresh ingredients, I'm quite sure no two visits to Annaya's will be the same.

With an innovative head chef who is well-versed reacting to the produce and spices available on the day, he creates new fusions and dishes to ensure they're serving up only the best to diners.

So for those who want the real McCoy of Indian cuisine, look no further than Annaya's Indian Grill House.