Cooked slowly in our traditionally handcrafted brass urili, with fresh ginger, coconut & Kerala spices. It kicks a punch! Don't forget the flaky parotta!

Always using the freshest fish from the market. Marinated in fresh ginger, garlic, turmeric & chilli. Goes perfectly with our banana leaf Sadyha.

It's a South Indian village favourite. Slow cooked goat (mutton), on the bone. Served with parotta to mop up the juices.  

There's no bigger statement at a Muslim wedding than the biryani! Ours is inspired by the many weddings we've cooked for in our home town of Varkala, Kerala.  With slow cooked lamb or chicken, Kerala spices, cashews, sultanas and egg. You'll want to marry the chef too!

Spiced potato, chickpeas, red onion, crunchy noodles & coriander. Piled high on papdi crackers topped with home-made Indian chutneys, yoghurt & lime. Served cold.

Boom! You’re in heaven! Six crispy balls filled with potato & chickpea mash, red onion & Babaji’s chutneys, crunchy noodles & pomegranate. Served cold with ‘pani’- tangy green chilli and mint water.

Vegetable samosas loaded with chickpea daal, fresh tomato, red onion, Babaji’s chutneys, yoghurt, crunchy noodles, pomegranate & coriander.

Perfect if you can’t decide or want a little bit of everything.

A tasting plate of five of our South Indian curries, selected by our chef.

Served with rice, pickle & pappadam.

Meat, veg and vegan options.