The Asian Restaurant Awards are organised by the Asian Catering Federation (ACF), which represents the nation’s 30,000 Asian and Oriental restaurants.

Biswal, said: “Few people outside India realised that there has been a large Chinese population living in Calcutta [Kolkota] since the 18^th century. The resultant fusion of Indian cooking with its fiery and spicy notes with the clean, crisp and tangy textures of orient cooking offers a unique dining experience.”

The ‘Asian Chef of the Year’ has created a seven-course menu which includes chilli chicken drum stick, vegetables gold coin, pakchoi and hakka noodles, seafood manchow soup with lobster and Kentish seaweed spring rolls, coconut lemon grass and thyme granita, lamb szechuan, chicken rice, seasonal vegetables, assorted Indo-Chinese dessert platter and Toffee apple, date and sesame wonton, mango pudding.

Modern Indo-Chinese cuisine bears little resemblance to traditional Chinese dishes as the food is flavoured with spices including cumin, coriander seeds and turmeric.

The dinner will cost £39.99 a head and is being served at 7:00pm in Canterbury on 24 July, Margate 25 July and Rye 26 July.