Explore The Spice Route from Kashmir and the Punjab through India and Sri-Lanka to Bali.
Our dishes use authentic regional recipes, many of which we have learned to cook in Asia.
Please Note: we will have suspended our ready meal product line to focus on our cookery school, check out our next courses here
North India
Characterised by aromatic spices and rich, often earthy flavours, our menu traces the spice route from the peaks of the Himalaya to the desert plains of Rajasthan.
Rajasthan
Laal Maas
A spicy lamb or venison curry spiced with lots of red chillies, cardamom, garlic and onions.
Sweet Potato Sabzi
Delicately spiced curry with fennel, fenugreek and onion seeds .
Dal Banjara
4 types of lentils are cooked in the regional style with cloves, cinnamon and chillies.
South India
The flavours of coconut, tamarind and curry leaves characterise the curries of Kerala.
Malabar Coast Curry
An exotic curry of seasonal white fish or langoustines which has at its heart an aromatic infusion of mustard seeds, curry leaves and coconut.
Kozhi Peralen
Aromatic country-style chicken from the Keralan hill country with star anise and freshly roasted spices.
Thoran
Shredded cabbage simply stir fried in coconut oil with grated coconut, mustard seeds and curry leaves.
Sambar (v+)
The ubiquitous South Indian dal with three types of lentils and seasonal vegetables.
Sri Lanka
The delicate flavours of lemongrass, curry leaves and rampe combine to tantalise your taste buds as the spice route begins to journey further east.
Kukul Mas (Chicken Curry)
This curry combines the classic trio of lemongrass, curry leaves and rampe with coconut milk and pan roasted spices.
Harak Mas (Beef Curry)
Beef marinated in dry roasted spices before being slow-cooked with onions and garlic.
Mango Curry
Sweet and spicy curry with mangoes, seasonal vegetables, coconut and rampe.
Paripoo (Dal Curry )
The flavours of this dal are quite exquisite, the sweet notes from coconut and rampe balance the lemongrass, garlic and chillies.