Vegan Menu

Fresh tomatoes and tamarind, flavoured with whole garlic, cumin and Malabar pepper corns

Cauliflower florettes mixed with spicy potato,
fresh coriander, and red onions

Filo pastry triangles filled with baby green peas,
onion julienne and dry red chilli 

Hand-mashed potatoes slowly stirred with red onion, curry leaves and crackled mustard seeds

Hand-mashed potatoes covered with a sprinkle of ‘Bangalore Podi’: pestled chilli,
sesame seeds and coconut flakes

Plant protein morsels that tastes like chicken in a silky tomato based sauce with a touch of sweetness and flavoured with fenugreek leaves.

A ballet of channa dal (split chickpea) and chunks of pumpkin, this healthy combination is cooked with coconut paste, ginger, green chilli and cumin and dry red chilli.

Yellow lentils tempered with nutty aromatic cumin, garam masala and red chilli

Tender baby okra stirred with chunky capsicum, tomato and onions. A little spicy and tangy.

Seasonal cauliflower, carrots, green peas and potatoes in a taste sensation of light coconut milk and blended chilli.

Five kinds of lentils cooked as a dal; dark, rich and full of flavour – prepared for 24 hours, gently nudged by cloves of garlic and power packed fenugreek.