Nutty black chickpeas and sweet potato in a typically Gujarati curry. Humble, but it boasts a lot of flavour.
Chunky fresh, typically vegetarian Gujarati dish with salty, spicy-hot flavour and fragrant fenugreek leaves.
Slow-roast duck coated in tingly, citric Sichuan pepper, with orange-infused sweet potato mash and pak choi.
For those with a bit more time on their hands, this marinated, slow-roast pork is fatty, umami perfection.
Comfortingly chunky North African stew. Savoury, sour, spicy and subtly sweet. Served with giant couscous.
Punchy 'gunpowder' sweet potatoes, silkily soothing spinach & chickpea curry, perfectly spiced pork chops.
South India's perfect pancake. Crisp outside, pillowy spicy potato inside, soothing sambar, vibrant chutneys.
Thai curry paste shows off its versatility in these saucy noodles, topped with sesame-coated broccoli & tofu.
Robust broth-steamed rice and lentils, with sumac roast veg, bright pomegranate seeds, and herby yoghurt.
Flaky filo breaks, releasing saffron aromas from a chickpea, squash and spinach filling. With jewelled salad.
Vibrant, piquant, spicy, lip-smacking: Indian street food dons a convincing taco disguise. Explosive flavours.
British curry's reigning champion, inspired by buttery, rich Punjabi home food. A warm hug from an old friend.
Sticky-sweet glazed salmon, charred tenderstem broccoli and sushi rice with a rousing ginger-wasabi dressing.
A misnomer: Taiwanese 'Mongolian' soy-marinated lamb in a stout, chunky stir-fry, served with earthy grains.
Steak coated in Indian pickling spices, a dab of rich spicy sauce, tender roast figs and mashed sweet potato.
'Adasi' lentil stew and turmeric rice make a warm, toasty cushion for zingy sumac aubergine steaks to rest on.
Lentils times dairy equals creaminess squared. Enticing, nutty urid dal united in a smooth, smoky sauce.
Vietnamese rice noodles meet the savoury heft of our fresh shiitake mushrooms in a balmy, ambrosial broth.
The sweet funk of Thai basil in a meaty stir-fry, basking in herbal aromas of lime leaf and jasmine rice.
‘Hariyali’ literally means ‘green’, referring to the vivid and verdant marinade covering these Punjabi-styl...
Zingy, minty-fresh Southeast Asian mince and young papaya salad. Light, fragrant and meaty all at once.
Rich, tender duck breast in a spicy red coconut sauce with green Thai aubergines and jasmine rice. Exquisite.
Portuguese-influenced Goan curry with lip-smacking garlic & vinegar piquancy. Adjust spiciness to your taste.
The tender, deep savouriness of hoisin-marinated jackfruit in a delicate pancake garnished with bright greens.