Spicy marinated chicken and rice get married in a lavish ceremony, stewing slowly together in the same pan.
Tandoori Chicken Breast
Tandoori chicken goes gourmet on a plinth of mustardy mash, with vibrant greens and spicy-sweet chutney.
Sri Lankan Okra Curry (vegan)
Fragrant, rich and hearty coconut sauce, with lush, fresh okra and zingy lime sending you to curry paradise.
Malabari Fish Curry
Coley fillets in an intriguingly sweet smelling, zesty and smooth South Indian sauce, with basmati rice.
Georgian BBQ Pork
Subtly spice-marinated, skewered pork with bright, garlicky tomato & pepper satsebeli (dipping sauce) and pita bread.
Ratatouille who? A luscious Georgian veg stew bursting with Mediterranean flavour, topped with zingy feta.
Diced beef in a smooth Senegalese peanut and tomato braise. Profoundly nutty, beefy and bursting with flavour.
Kabuli Mutton Pulao
Afghanistan’s national dish, with braised mutton mince hugged by a heaping of basmati rice, carrot, almonds & raisins.
Roasted Cauliflower with Jewelled Cous Cous (vegan)
Charred, meaty roast cauliflower on tahini sauce, with raw tomato dressing and pomegranate-studded couscous.
Vegan Jiaozi Dumplings
Two kinds of shiitake mushroom lend intense umami to our plant-based dumplings. With chilli oil & black vinegar to dip.
Sticky Korean Pork Chops
Smoky Korean chilli paste is a decadent marinade for these meaty chops, served with a quick cucumber pickle and spicy broccoli.