Take Away Menu

Steamed potatoes cooked Mumbai style with garlic, fresh herbs, lemon juice and hot spices.

Steamed potatoes and cauliflower florets cut into quite small pieces that allow brief cooking stir-fry style in aromatic light spices to achieve a crunchy, tasty result.

Mashoor - tiny pink lentils, moong - creamy yellow lentils and urid - white nutritious lentils, cooked together gently and tempered with turmeric and clarified Indian butter, enhanced with freshly fired garlic, cumin and mustard seeds.

Chick peas cooked with garlic, ginger, onions, lime juice and dry sauce, slightly hot in taste. Garnished with fresh chilli and red onion rings.

Cooked in a a goan style recipe which results in tasty mushrooms with a gorgeous bite and flavour.

Green okra, stir fried in light spices with onions and capsicum in the briefest possible time to retain its texture and taste.

Steamed potatoes green garden peas that allow brief cooking stir-fry style in aromatic light spices to achieve a crunchy, tasty result.

Spinach cooked in light spices briefly to retain colour, flavour and crunchiness with sesame seeds.

A combination of green peas and freshly made curd cheese cooked with fresh coriander in medium sauce.

Mixed vegetables cooked with herbs and spices in a golden-brown, pleasantly flavoured curry sauce, neither too hot nor too mild.

Brinjal is aubergine, which is very popular in the subcontinent. Fresh baby aubergines cooked with onions and garlic in medium spices.