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A traditional Anglo-Indian soup made with lentils, coconut milk & curry leaves.
Cubes of Potatoes & eggplant cooked with Indian spices
Fresh seasonal vegetables cooked in a spicy and tangy sauce
Tofu cubes and peas simmered in a rich coconut cream sauce with tomatoes
Mixed seasonal vegetables in a creamy coconut sauce
Soy “chicken” sautéed with onions, bell peppers, and toasted cumin in a mildly spicy tomato sauce
Tandoori-baked tofu marinated in a flavorful vegan masala
Freshly steamed quinoa
Tandoori baked whole wheat bread flat
Quinoa gently simmered in coconut milk, infused with saffron and ground cardamom
Spinach and baby bok-choy delicately tossed with fresh tomatoes and chopped garlic – A house signature
Okra and onion delicately tossed with fresh tomato, enhanced with dried mango powder infusion ? House recommendation
A delightful fusion of garden vegetables and vegan chicken strips, cooked with fresh garlic, a hint of mango, and coconut milk
Soy chicken strips in a creamy coconut tomato sauce
Slowly simmered trio yellow lentils prepared in traditional style, tempered with chopped garlic, ginger, curry leaf, and fresh tomato
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