Carte de la semaine
Orders must be placed by Tuesday. Collect on Friday from one of our 3 pickup points.
Our journey this week travels to the snow-capped foothills of Kashmir and the northern spice routes, where slow-cooked warming sauces and aromatic whole spices reign supreme. Kashmiri cuisine is a rich, rice- and meat-heavy tradition shaped by Central Asian, Persian, and North Indian influences, deeply tied to the culture and history of the Kashmir Valley. The Waza Legacy: In the 14th century, skilled cooks and artisans arrived from Central Asia and Samarkand. Their descendants—known as Wazas—remain the master chefs of the region today. The heart of our menu centers around Rogan Josh—a legendary dish traditionally simmered with red Kashmiri chilies, warming dry ginger, toasted fennel seeds, and smooth yogurt to create a velvety, rich, and deeply comforting curry. Paired alongside fragrant Biryani Masala Rice, golden layered parathas, and spiced side dishes, this menu brings authentic home-style Indian cooking straight to your table.
— Imtiaz
Succulent pieces of chicken breast slow simmered in a rich sauce infused with Kashmiri red chilies, dry ginger, green cardamom, and toasted fennel. Finished with smooth yogurt for a deeply comforting flavour. Served with fragrant Biryani Masala Rice.
Pan-seared aubergine cubes and vibrant mixed bell peppers folded into our authentic Rogan Josh sauce. The aubergine absorbs the warm aromatic spices while the peppers add a touch of sweetness and bite. Served with fragrant Biryani Masala Rice.
Tender potatoes tossed with spinach, garlic, cumin, and subtle spices. A classic rustic roadside side dish.
Yellow split lentils simmered until smooth and finished with a sizzling temper of ghee, cumin, garlic, and dried red chilies. Light, fragrant, and essential for balancing rich curries.
Hand-rolled, unleavened wholewheat flatbread layered and pan-cooked with a touch of ghee until golden and crispy.
Light, crisp lentil wafers. Salty, crunchy, and ideal for dipping or nibbling.
A typical south Indian pickle loved by millions.
Unique, full of flavour, only seen on tables in Indian homes.
Everyone's favourite!
Fresh herbs blended to bring you a taste of traditional Indian masala chai, either steeped in milk or to be used as a herbal tea with freshly boiled water.
Archived
A look back at what we cooked — favourites often come back.
Succulent pieces of chicken breast slow simmered in a rich sauce infused with Kashmiri red chilies, dry ginger, green cardamom, and toasted fennel. Finished with smooth yogurt for a deeply comforting flavour. Served with fragrant Biryani Masala Rice.
Pan-seared aubergine cubes and vibrant mixed bell peppers folded into our authentic Rogan Josh sauce. The aubergine absorbs the warm aromatic spices while the peppers add a touch of sweetness and bite. Served with fragrant Biryani Masala Rice.
Tender potatoes tossed with spinach, garlic, cumin, and subtle spices. A classic rustic roadside side dish.
Yellow split lentils simmered until smooth and finished with a sizzling temper of ghee, cumin, garlic, and dried red chilies. Light, fragrant, and essential for balancing rich curries.
Hand-rolled, unleavened wholewheat flatbread layered and pan-cooked with a touch of ghee until golden and crispy.
Light, crisp lentil wafers. Salty, crunchy, and ideal for dipping or nibbling.
A typical south Indian pickle loved by millions.
Unique, full of flavour, only seen on tables in Indian homes.
Everyone's favourite!
Fresh herbs blended to bring you a taste of traditional Indian masala chai, either steeped in milk or to be used as a herbal tea with freshly boiled water.
Tender pork slow-cooked in its own juices with dark-roasted Kartha Masala and heavy black pepper, finished with authentic Kachampuli (Coorg black vinegar) for a sharp, bold finish.
Chicken breast tossed with green chilies, garlic, and a splash of vinegar, pan-fried to an aromatic semi-dry finish with freshly dry-roasted and ground Coorg Garam Masala.
Earthy mushrooms pan seared and simmered in a subtle sauce of freshly ground coconut, cumin, and mild spices.
Creamy yellow lentil mash using toor and moong dal, tempered with mustard seeds, cumin, curry leaves, and asafoetida.
Traditional Kodava rice flatbreads, flame-toasted until soft. Perfect for scooping up thick curry.
Light, crisp lentil wafers. Salty, crunchy, and ideal for dipping or nibbling.