Onion Uttapam
A thick, spongy South Indian pancake made from fermented rice-and-lentil batter, topped with a generous char of onion.
Masala Dosa
Crisp, golden rice-and-lentil crepes cooked thin on a hot tawa and folded over a turmeric-yellow spiced potato filling, served with coconut chutney and sambar.
Chapati
Soft whole-wheat flatbread, hand-rolled thin and puffed on an open flame.
Mixed Greens & Herb Salad
Crisp lettuce and peppery greens tossed with a generous fistful of soft herbs, cucumber, tomato and avocado, dressed simply in lemon and olive oil.
Cabbage Carrot Slaw
Raw cabbage and carrot in a sharp mustard-honey vinaigrette — no mayo, no cooking.
Carrot Ginger Salad
A silky, blitzed carrot-and-ginger dressing poured over crisp iceberg, cucumber and tomato — the starter salad every Japanese steakhouse serves before the grill even heats up.
Roasted Cauliflower Salad
Deeply caramelised cauliflower tossed with a lemony tahini dressing, herbs and a crunch of toasted almonds.
Shredded Cabbage Slaw
Crisp cabbage and carrot tossed in a bright olive oil-vinegar dressing — no mayonnaise, no cooking.
Cucumber Tomato Onion Salad
Cucumber, tomato and onion cut fresh and tossed with lemon and salt, the everyday cooling side to any Indian meal.
Idli Recipe and Preparation
Pillow-soft steamed rice and lentil cakes, fermented overnight for a light, tangy bite and served with chutney and sambar.
Phulka Recipe and Preparation
Whole wheat flatbread rolled thin and puffed into a steam-filled balloon over open flame, no oil needed.
Arbi Ajwain Ki Sabzi
Taro fried hard in mustard oil with carom seeds, finished sharp with amchur.
Bharva Tinda (Stuffed Apple Gourd)
Baby apple gourds slit into pockets, packed with a toasted coriander-cumin masala, and simmered in a light onion-tomato base until fork-tender.