Virgin Voyages overhauls dining options with a first-of-its-kind restaurant 'set to surprise guests'

Chauhan, who is a television personality and cookbook author, has helped craft a menu that showcases the depth of Indian cooking - from saffron-infused classics to coconut-rich coastal dishes and vibrant regional specialities.

Ariya is named after Sir Richard Branson's great-great-grandmother, a woman who hailed from the coastal town of Cuddalore in Tamil Nadu.

The venue takes its design cues from India's bustling spice markets, with the warmth of turmeric, cardamom and peppercorn reflected throughout the space.

Diners can tuck into dishes like Lamb Shank Biryani, Puffed Rice & Avocado Chaat, and Tandoori Pistachio-Crusted Snapper.

The cocktail menu features creations like the Maharani Morning with rose and cardamom, a Golden Hour Spritz with saffron and honey, Saffron & Silk with scotch and toasted coconut smoke, and the Bangalore Old Fashioned made with jaggery and cardamom.

Virgin Voyages CEO, Nirmal Saverimuttu, said: "Ariya is the next chapter in our food and beverage collection that we've been building with real intention since day one. Every restaurant we open is a statement about what we believe dining at sea can be, and Ariya says something we haven't said before.

"Indian cuisine, done with this level of craft and this much heart, belongs on Valiant Lady. Sailors who've sailed with us before will understand immediately why this belongs here. For those who haven't, Ariya might be the reason they book."

Senior director of culinary program development, Chef Levi Mezick, added: "Indian cuisine is finally getting the global recognition it has always deserved and our Sailors get to experience it at its best, with Chef Maneet.

"The spice combinations alone will surprise people. That's the goal: to make every Sailor at that table think, 'I didn't know food could do that'.'"