Our Menu

Wafer-thin lentil papadums with a beautiful crunch, served with our sweet mango chutney and a fresh coriander-mint chutney. The perfect accompaniment for any meal.

A Gujarati teatime classic - ridged gram flour fritters, lightly spiced and crisp from the fryer. Served with tamarind and coriander-mint chutney.

Buttery sweetcorn tossed with onion, tomato and chaat masala, finished with a heap of crunchy sev. Tangy, bold, addictive.

Finely chopped cucumber, tomato, peanuts and red onion tossed with fresh coriander, lemon juice and chaat masala in a light salad dressing.

Bombay's favourite carb-on-carb treat - a crisp spiced potato vada tucked into a soft pau with tamarind, coriander-mint chutney and our house masala.

Vegan prawns coated in Bombay Koli-style spices and fried until crisp. Served with vegan mayo for dipping.

Plant-based chick'n bites, seasoned, breaded and fried until properly golden. Served with vegan mayo.

A very popular Kutchi street snack - sweet-spiced potato with peanuts, onion and pomegranate seeds, tossed in dabeli masala and stuffed into a soft pau.

Cassava chips (mogo) fried until crisp and tossed in a sticky chilli-garlic butter sauce. East African by way of Bombay.

Crispy cauliflower in our signature house batter, stir-fried and coated in spicy chilli sauce.

Spiced spinach and potato patties, soft inside, fried to a golden crisp.

Thinly sliced onions, gently spiced and deep-fried until golden and crispy.

Golden triangular pastries filled with spiced potatoes, peas and herbs.

Choose any three street food items above to share.

Crispy samosa layered with chickpeas, yoghurt, sweet tamarind and mint chutney, finished with crunchy sev.

Crispy papdis loaded with chickpeas, potato, fresh herbs and our chutneys, finished with our spice mix. Sweet, tangy, crunchy and a bit messy - exactly how chaat should be.

Crunchy puri shells stuffed with chickpeas, potato, onion and tomato, then topped with sweet yoghurt, tamarind and coriander-mint chutney.

Crispy puri shells filled with chickpeas, potato and onion. Crack one open, pour in our spicy mint water, and eat the whole thing in one bite.

Tender vegan chaap (a popular Indian meat alternative) soaked overnight in a creamy Afghani malai marinade, then char-grilled over open flame. Rich, smoky and truly indulgent.

A Delhi street-side classic - paneer marinated in yoghurt and bold North Indian spices, then tandoor-grilled with onions and peppers.

Plant-based chick'n marinated overnight in yoghurt and Delhi-style spices, then tandoor-grilled with onions and peppers. The Padharo take on a Punjabi staple.

A plant-based alternative to our paneer tikka: tofu marinated in bold North Indian spices, then tandoor-grilled with onions and peppers.

A royal sharing platter featuring our three signature tandoori favourites: Afghani malai chaap, paneer (or tofu) tikka, and chick’n tikka, all fired up in our authentic tandoor.

Our Lababdar is a rich and flavourful curry made with cashew nuts, tomatoes, freshly ground spices and herbs, all simmered in an aromatic gravy.

A smoky and spicy dish in a fiery aromatic onion and tomato-based gravy, finished with a touch of grated cheese.

A royal Mughlai-style korma of cream, coconut milk and cashews, gently spiced with a soft hint of sweetness in every spoonful.

A classic, medium-spiced curry stir-fried with onions, peppers, tomatoes, in a lively, tangy sauce.

Rich, creamy, and infused with our house-special masalas, this tomato-based delight is a delicious feast.

Vegetables, grated paneer, split cashews and spinach simmered together in a delicious slow-cooked Hyderabadi-style gravy with traditional aromatic spices.

A coastal Maharashtrian curry from the Konkan region - our vegan prawns in a coconut and tomato gravy, finished with garlic and fresh curry leaves.

A North Indian spinach curry, gently spiced and slow-cooked. Choose: Paneer, Tofu or Aloo.

Straight from Chowpatty Beach with authentic street-style flavours - a bold and buttery, spiced vegetable mash cooked on a screaming hot tawa, served with toasted pau buns.

Fresh mushrooms, cooked in a traditional kadai style, sauteed with colourful bell peppers, onions and a blend of aromatic spices.

A Desi-Chinese street-food classic, stir-fried over high heat with bell peppers and a fiery garlic-chilli sauce. Choose Chick’n, Gobi or Paneer.

Crispy vegetable balls tossed in a flavourful garlic-soy sauce with aromatic spices, making for a perfect appetiser.

Fine noodles wok-tossed over a roaring flame with shredded vegetables, garlic and soy, picking up that faint smoky char only a hot wok gives. The Indo-Chinese staple, done right.

A delicious fusion of garlic-infused rice, stir-fried mushrooms, onion, mixed peppers and a hint of soy sauce, creating a perfectly seasoned, umami-rich dish.

A smooth and comforting creamy tomato soup, delicately flavoured with warming spices and served with croutons.

A beautiful medium spiced Indo-Chinese soup with carrots, onion, cabbage, mixed peppers, spring onion and aromatic seasonings, finished with crispy noodles.

Smoky vegetable seekh kebabs served with mint chutney, pickled onions and fresh salad. A starter.

Tender young jackfruit gently simmered in a rich Kashmiri-inspired sauce with fennel, ginger and warming spices, finished with aromatic charcoal smoke. A main dish.

A true taste of Gujarat. Smoky grilled aubergine curry, with tomato, onion, herbs and spices. A divine earthy delight. A main dish.

Traditional warm carrot halwa served on a sizzling plate with kulfi, roasted pistachios and almonds, finished with a luxurious saffron and cardamom sauce. A dessert.

Perfectly steamed long-grain basmati rice - the ideal companion to any curry.

Aromatic basmati infused with saffron, cardamom, and bay leaves. Fragrant, luxurious, and utterly captivating.

Layered basmati rice with a choice of protein, cashews, and our hand-ground biryani masala. Sealed and slow-cooked dum-style. Served with Veg Raita. Choose: Chick'n or Jackfruit.

Basmati rice tossed on a screaming hot tawa with mixed vegetables and pau bhaji masala. Served with Veg Raita.

Slow-cooked chickpeas in a deep, spiced onion and tomato gravy, finished with fresh ginger and garlic. The Punjabi house favourite.

Black lentils slow-cooked overnight with butter, cream and tomato until they melt into something silky and properly smoky. Worth the wait.

Yellow lentils tempered the old-fashioned way - in a pan of hot ghee with garlic, cumin and a hit of fresh chilli. Eat with steamed rice.

Baby potatoes pan-roasted with whole spices and curry leaves until they catch and crisp at the edges. Goes with everything on the menu.

A thin, crisp South Indian crepe made from a rice and lentil batter fermented overnight. Simple, gluten-free, and properly crunchy.

Our crisp South Indian dosa wrapped around a spiced potato masala filling. Served with coconut chutney and sambar.

Our crisp dosa smeared with a fiery red Mysore chutney and stuffed with spiced potato masala. Served with coconut chutney and sambar.

Our crisp dosa stuffed with paneer, vegetables and a fiery Indo-Chinese chilli sauce, topped with grated cheese.

Pillowy tandoor naan stuffed with melted cheese and herbs. Indulgent and warm.

Tandoor naan generously stuffed with ground almonds, coconut, and a hint of jaggery. Sweet, nutty, utterly divine.

Classic tandoor naan, finished with a generous brush of butter and fresh coriander.

Pillowy leavened bread from the tandoor, slathered with garlic-infused butter and fresh coriander.

Tandoor naan coated with a fiery blend of chilli flakes, garlic butter, and coriander. Bold and aromatic.

A selection of three naans - Butter, Garlic, and Chilli Garlic. The perfect trio for bread lovers.

Crispy golden potato fries with a sprinkle of sea salt. A timeless classic.

Golden potato fries tossed with chaat masala, chilli powder, and fresh lemon. Spiced and tangy.

Crispy potato fries smothered in melted cheese. Indulgent comfort food.

Creamy, cooling plain yoghurt. A simple companion to any spiced main course.

Cooling yoghurt blended with cucumber, tomato, and a hint of roasted cumin. The perfect palate cleanser.

Thinly sliced red onions and tomatoes with a squeeze of fresh lime juice and a pinch of salt. A traditional Indian palate cleanser.

Warm milk dumplings (made from khoya and flour) soaked in a rose-scented syrup, finished with desiccated coconut and almond flakes.

Grated carrots slow-simmered in sweetened milk and ghee until rich and dark, topped with nuts. Add a scoop of kulfi ice cream for £1.95.

A warm, fudgy dark chocolate brownie. Incredibly chocolatey, totally vegan, and properly hard to share. Served with vanilla ice cream (vegan option).

Vermicelli, sweet basil seeds and your choice of ice cream layered into a tall glass with saffron syrup and chopped nuts.

The delicate sponginess of gulab jamun, crunchy nuts and luscious kulfi ice cream, crowned with the tropical delight of mango pulp.

A decadent twist on the classic sticky toffee, this cake is infused with rich toffee flavour and layered with luscious Biscoff spread.

Your choice of flavour. Vanilla, Chocolate, Kulfi Stick or Kulfi.

Traditional warm carrot halwa served on a sizzling plate with kulfi, roasted pistachios and almonds, finished with a luxurious saffron and cardamom sauce. A dessert.