Vegetarian Curries

• VEG
• GF

Paneer, tomato-cashew gravy, fenugreek, ginger and cream.

• VEG
• GF

Black lentils slow-cooked with tomato, butter and cream.

• VGN
• GF
• LF

Yellow lentils tempered with cumin, garlic, tomato and red chilli.

• VGN
• GF
• LF

Yellow lentils and spinach finished with garlic, cumin, ginger and green chilli.

• VGN
• GF
• LF

Five lentils slow-cooked with cumin, dry chilli, ginger and fresh coriander.

• VEG
• GF

Paneer, peppers and onion in a robust tomato, coriander and kadai-spice masala.

• VEG
• GF

Paneer in a delicate cashew, cardamom and saffron cream sauce.

• VEG
• GF

Paneer folded through slow-cooked spinach, garlic, cumin and green chilli.

• VEG

Paneer and vegetable kofta in a silky cashew, tomato and cardamom gravy.

• VEG
• GF

Mushrooms and green peas in an onion-tomato masala with warming spices.

• VGN
• GF
• LF

Charred eggplant cooked with tomato, onion, ginger, garlic and coriander.

• VEG
• GF

Baby potatoes simmered in a fragrant yogurt, fennel and Kashmiri chilli gravy.

• VGN
• GF
• LF

Seasonal vegetables tossed with tomato, peppers, onion and Indian spices.

• VGN
• GF
• LF

Seasonal vegetables slow-cooked in a rustic onion-tomato gravy with whole spices.

• VEG
• GF

Nine vegetables, fruit and nuts in a mild saffron-cashew cream sauce.

• VGN
• GF
• LF

Mixed vegetables in a bold Maharashtrian gravy with roasted chilli, coconut and sesame.

• VGN
• GF
• LF

Young jackfruit slow-cooked with Kashmiri chilli, fennel and aromatic spices.

• VEG
• GF

Paneer lababdar lifted with mustard, fennel and house pickling spices.

• VEG
• GF

Charred broccoli served over makhani sauce with toasted seeds and fenugreek.

• VEG

Sweet corn and spinach kofta with a fragrant tomato-cashew sauce.

• VGN
• GF
• LF

Mushrooms with black pepper, curry leaf, shallot and roasted South Indian spices.

• VEG
• GF
• LF

Tender okra tossed with onion, tomato, ginger and aromatic Indian spices.

• VEG
• GF
• LF

Okra cooked with two textures of onion, tomato, capsicum and roasted spices.

• VEG
• GF
• LF

Okra filled with a fragrant blend of gram flour, fennel, coriander and dry mango, then slow-cooked.