Virgin Voyages is launching what it describes as its boldest culinary venture yet – an Indian restaurant at sea.

Named Ariya, the restaurant will open in May exclusively aboard the Valiant Lady following her drydock, the company said in a press release.

“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,” said Nirmal Saverimuttu, CEO, Virgin Voyages.

“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.”

The restaurant was developed in partnership with Indie Culinaire by celebrity chef, television personality and cookbook author, Maneet Chauhan.

It was named after Sir Richard Branson’s great-great-grandmother, a traveler who believed food could cross oceans more easily than language.

That belief is the foundation of the restaurant, celebrating how a shared meal shortens the distance between worlds, said Virgin.

The interior draws inspiration from India’s spice markets, and at its heart is a semi-private dining space framed by decorative screens, made to resemble the interior of a traditional jewelry box.

The menu features dishes from various regions in India, including Lamb Shank Biryani, Goan Curried Mussels, Malabar Coconut Crab Cake, Puffed Rice and Avocado Chaat and Tandoori Pistachio-Crusted Snapper.

“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,’” said Chef Levi Mezick, senior director of culinary program development, Virgin Voyages.

The bar draws on the same influences as the kitchen.

Standout cocktails include Maharani Morning with rose, cardamom, and sparkling wine, Golden Hour Spritz layered with saffron and honey and Saffron & Silk with scotch and toasted coconut smoke, among others.

This is paired with a curated wine list, Indian small-batch spirits and a traditional chai tea service.