'Healthiest curry house in world' opens in London

Dr Kartar Lalvani is emulating the three Michelin-starred chef with his own version of molecular gastronomy, creating what he claims is the healthiest Indian restaurant in the world.

The 76-year-old made his estimated £100 million fortune from vitamin pills and has used his pharmaceutical background to create dishes which he claims taste better than full-fat versions.

Indali Lounge in Baker Street will feature naans and chapatis which are free from bleached starch and, he says, are rich in fibre and contain healthier blends of wheat, barley and oats.

Almost all the ingredients are organic and only a minimal amount of sunflower oil is used in the cooking.

His recipes, a closely guarded secret, instead use exact measurements of different types of probiotic bio-yoghurts to create the same results.

The businessman, has also banned the use of ghee - a staple of Indian cooking. The cooking methods mean a lot of the medicinal qualities of spices such as fenugreek and cumin are retained.

It is dramatically different from the dairy-based cooking of the average high street Indian restaurant - closer to home-cooking on the sub-continent.

Dr Lalvani, whose niece Divia Lalvani is wife of chocolate heir Joel Cadbury and co-owner of London restaurant Zuma, said he had been forced to fire two sets of chefs who could not deal with his demands even before he opened. He told the Standard: "As I've got older my system could not take hot food so I stopped going to Indian restaurants. But then I thought there should be something that offers healthy Indian food for people to enjoy. We don't put butter or cream or ghee in the food. It is a massive difference, but our recipes should taste the same, if not better.

"I would not be able to do it without my background. No one has done this before in the world, it is unique."

Dr Lalvani, whose business exports to more than 100 countries, said he looked up to Mr Blumenthal and his ways of cooking. "I see a lot of him in me and me in him," he said. "I had read about him and could see that is the way to do it.

"I hope other restaurants look at this seriously. This message should spread nationwide if not round the globe. I want to take curry to India."

Dr Lalvani said his new style of cooking would mean people previously deterred by the richness of Indian food would be able to enjoy dining out without the fear of feeling bloated and unhealthy.

"A lot of pharmacy is about what ingredients go in at what time. It is very important to get the right balance."