Kale & Chickpea Moilee (vegan)
Delicate yet assertive vegetables in a coconut and curry leaf sauce. A vegan twist on the classic fish dish.
Tandoori Paneer Sizzler (veggie)
Grilled paneer and sweet peppers in a mouth-watering tandoori marinade, with a cooling yoghurt and herb dip.
Sri Lankan Okra Curry (vegan)
Fragrant, rich and hearty coconut sauce, with lush, fresh okra and zingy lime sending you to curry paradise.
Doodhi Channa (vegan)
A pastel-green, squash-like Indian vegetable, simmered in fresh aromatic curry. Hearty, soothing, nutritious.
Dal Makhani with Roti Breads
Lentils times dairy equals creaminess squared. Enticing, nutty urid dal united in a smooth, smoky sauce.
Grilled Teriyaki Pork Skewers
Sticky soy glaze on perfect pork. A thrill to grill, with clean, crisp pak choi and spiced sweet potato mash.
Persian Aubergine (vegan)
'Adasi' lentil stew and turmeric rice make a warm, toasty cushion for zingy sumac aubergine steaks to rest on.
Sichuan Aubergines (vegan)
Known in China as yuxiang or ‘fish-fragrant’ aubergines, this tender, spicy and vibrantly red dish doesn’t actually smell of the sea.
Korean Chicken Wings
Chicken wings in a sticky, spicy 'yangnyeom' glaze, scattered with crushed peanuts and served with rice & pak choi.
Chinese Poached Chicken Rice
Delicately poached, utterly succulent chicken in a ginger-spring onion sauce, with broth-cooked rice and pak choi.
Korean stew of hearty pork belly & potatoes, with spicy, savoury depth and a smoky-sweet gochujang kick.
Persian Stew with Tahdig
Crispy-bottomed buttery saffron rice meets a hearty stew of spinach, chickpeas & deeply aromatic black lime.