THEY may be perceived as the final port of call after a long night out on the town, but Indian restaurants have got an appeal all their own.

Tandoori magazine has published its annual survey for the first time in the Tandoori Business Directory 2000, and it destroys a number of myths long held about the Indian restaurant industry.

There are more than 8,000 such restaurants and takeaways in Britain, employing almost 56,000 staff and with a combined turnover of £2.4bn.

Many restaurants intend to expand their business in the coming year - indicating that the Indian cuisine market is definitely growing.

The restaurants are also embracing the technology of the new millennium, with 58 per cent keen to establish their own websites.

The survey revealed that chicken tikka masala is the nation's favourite Indian dish. Korma and Madras recipes are also popular choices, with a variety of vegetarian dishes also appearing on more and more menus.

Chicken is still the most popular ingredient with diners. Amazingly, 200 million poppadums and 21 million kilos of rice are served each year.

The Tandoori magazine's website says that lamb is the undisputed king of meats when it comes to Indian restaurants. Hindus are not allowed to eat beef and won't prepare it and Muslims have the same ban on handling or eating pork. This obviously forms the basis of lamb's popularity in Indian restaurants.

Apparently, the average expenditure per head is £14.16.

According to the survey, Indian restaurant customers are relatively young. Ninety per cent are under 45, with more than 50 per cent being in the 25 to 35 age group. Only 20 per cent of customers visit Indian restaurants after having been to the pub.

Apparently, beer is the number one drink of choice in the restaurants, with 62 per cent of customers ordering it and an amazing 84 million pints consumed each year.

Women are also following the trend - 27 per cent order lager with their meals. Yet generally women still drink more wine than men while dining.

It seems that Indian food is fast becoming one of our favourite meals. The survey revealed that there has been a close split between restaurateurs, some saying supermarket-ready meals threaten their business, while others consider they help promote Indian cuisine.

But 70 per cent of restaurateurs thought their business was performing better than it had a year ago. The same percentage thought standards of Indian restaurants had improved during the past two years.

FACTFILE

On average, 375 poppadums are served each week in Indian restaurants.

Around seven 20kg bags of basmati rice are bought in restaurants each month.

On average, five 2.5kg jars of pickles and chutneys are bought each month in individual venues.

Around nine 11-gallon kegs of beer are sold each month in an Indian restaurant.

Sixty two per cent of Indian restaurant customers drink lager.

Nearly 72 per cent of restaurateurs intend to expand their businesses in the next 12 months.

Almost 74 per cent of restaurateurs are finding it difficult to recruit staff.

Peshawar-style whole leg of lamb

3 kg leg of lamb

4 tbsp light malt vinegar

75g natural yoghurt

1.5tsp salt or to taste

1-1.5 tsp chilli powder

2 tbsp ginger puree

2 tbsp garlic puree

2 tbsp garam masala

50 g butter, melted

75ml brandy (optional)

Make small deep incisions on both sides of the leg of lamb. Transfer the leg to a deep dish. Mix all the ingredients together, except the butter and brandy, and pour half the marinade over the leg. Rub this into the leg, including the inside of the incisions.

Turn it over and repeat the process with the remaining marinade. Cover and refrigerate for 36-48 hours. Bring it to room temperature before cooking. This will take about two hours.

Put marinated leg in a roasting tin and scrape off any remaining marinade from the dish in which you stored the leg. Pour this over the meat. Pour one pint of water in the tray but not over the meat.

Cover and seal lightly with foil and cook in the centre of a moderate oven (gas mark 4, 180C) for one hour.

Remove foil and baste meat generously with the pan juices. Return to the oven and cook for 10 minutes. Baste meat with half the melted butter and cook for six to eight minutes. Spoon any remaining juices over the meat. Pour brandy over and return to the oven for a further six to eight minutes.