There is something incredibly comforting about authentic Indian home cooking. And let's be honest; we all need a bit of comfort right now. So pop that ready-meal back in the fridge and head to the website of TV chef and national treasure, Tony Singh OBE, and order yourself a proverbial hug of a dinner, made with love and culinary flair.

Each weekend Tony cooks four mains and accompaniments for his family, and during the pandemic, he is offering those who can get to his home in Edinburgh to pick up, the very same dishes that the Singhs will enjoy—for just £60 for two.

This way of dining is fresh and exciting, taking you right out of your typical order rut, encouraging you to try new dishes and flavours, all cooked to perfection by the man himself and then heated up in your own home whenever hunger strikes. We tried it for ourselves—and proceeded to throw out every takeaway menu lingering in our kitchen drawer.

First up were the brightly coloured Fur Fur with dips. These crispy, fried, savoury snacks are ridiculously moreish and, paired with Tony's wife, Bechan's pickled spiced red onions, make a refreshing change from the typical poppadum.

Next was a king prawn dish which was hot, spicy, flavoursome, and downright delicious. The prawns were plump and plentiful, and their freshness undoubtable; we'd seen Tony collect them from the fishmonger via his Instagram.

Keema Matar (meaning mince and peas) is not something we would usually choose when ordering or dining out, and while it's never going to win any beauty pageants, it was a revelation. A delectable blend of minced lamb and peas sautéed in a buttery concoction of stimulating flavours to create a truly tasty dish.

A creamy vegetable subzi was hearty and filling in a velvety, creamy sauce. Its sweetness was a welcome juxtaposition to the other dishes and was so comforting it could have been eaten with a spoon.

Tony's paratha, a flatbread, is a welcome change to our Indian mainstay, the garlic naan and is perfect for soaking up the sauces and juices from the other dishes.

Half a bottle of wine down and an hour and a half later we tackle the gulab jamun, sticky-sweet deep-fried dough balls drenched in sugar syrup. Teeth-meltingly sweet but soul-warmingly good. Needless to say, we're already planning our next Tony Singh order. To order yours, visit Mctsingh.com/collections/singh-4-your-supper.

This home-cooked Indian feast is upping the Edinburgh takeaway game