For many of us, Indian food conjures up images of a naughty but nice takeaway with all the trimmings, or a quick and calorific curry ready meal.

But chef Dipna Anand is determined to prove that there are healthy ways to enjoy all your favourites, from tandoori dishes to Bombay potatoes, without sacrificing flavour.

"A lot of people think Indian food is oily and greasy, and it can't be made without a lot of butter and ghee, but that's not the case at all," says the 30-year-old, whose family has run the award-winning Brilliant Restaurant in Southall, West London, since the 1970s.

"You can still make, for example, a fantastic chicken tikka masala without using the butter and oils and fats. As long as you balance the spices, that's what gives the dish its flavour and taste."

She's now written her first cookbook, Beyond Brilliant, which features healthy dishes among its more than 40 recipes.

Dipna's family is at the heart of what she does, and there are photographs of them throughout her book.

"For the last 10 years my dad's been saying, 'Dipna you should write a book'," she reveals. "There were tears in his eyes at the book launch - his dream was accomplished. Just to see that smile on his face, there can be nothing more rewarding than that."

Want to try some of Anand's dishes at home? Here are a fantastic recipe from Beyond Brilliant.

TANDOORI LAMB CHOPS

(Makes 12 pieces)

10 lean lamb chops

3 green finger chillies, made into a paste

1tbsp ginger/garlic paste

75g raw papaya (or unripe pineapple), made into a paste

11/2tbsp white vinegar

1tsp salt or to taste

3tbsp chopped fresh coriander for garnish

Spices:

1tsp cumin powder

3/4tsp turmeric powder

3/4tsp red chilli powder

1/2tsp white pepper powder

1/4tsp nutmeg powder

1/4tsp green cardamom powder (ground cardamom seeds)

Here's how you make it

Lightly slit the lamb chops on either side (three gashes on each side, not too deep).

Mix all the other ingredients together into a bowl thoroughly using a whisk.

Once the ingredients are completely combined together, add the lamb chops to the marinade and coat, using your hands to mix.

When the lamb chops are coated, leave in the refrigerator to marinate for at least 30 minutes, or preferably overnight for the meat to soak up the flavour better.

To cook the lamb chops, lightly grease an oven tray, lay the lamb chops flat on the tray and cook for about 25 minutes at 180C. Turn the chops over half way through cooking to cook evenly on the other side.

Serve and get stuck in.