Chef Vijay Walsall - Volledige Spijskaarte

Nation’s favourite chickpea curry.

Thick rice pancake topped with onion, chillies and coriander. (Gluten Free)

Crispy boneless chicken from the city of madras.

All time south Indian snack – lentil dumpling served with coconut and tomato chutneys. (Vegan) (Gluten Free)

Perfect healthy choice.

Match made in heaven. Lentil dumpling with a clay pot vegetable stew. (Gluten Free)

Nothing Chinese, all Indian! (Gluten free)

Everyone’s favourite. (Vegan) (Gluten Free)

Gram flour fritters of mild spiced Hungarian pepper. (Vegan) (Gluten Free)

The triple treat: sweet, spicy and slightly sour delight, made with chicken, bell peppers, garlic, chilli sauce and soya sauce.

Dry pan roasted chicken with curry leaves and whole red chillies.

Dry roasted with peppers, cumin and fresh coriander.

Steamed idlis in simmering hot sambar, bonded in love.

Vegetarian rice from the Nawab's house. (Vegan) (Gluten Free)

A type of chaat originating from the Indian subcontinent and popular throughout south Asia. Prepared by soaking vada in yoghurt. (Vegetarian)

A dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce.

Cottage cheese, fresh fenugreek in a rich tomato gravy.

Vegetables and rice that have been stir fried to perfection. (Gluten Free)

Cottage cheese with spinach.

Chicken curry made with yoghurt and achari spices.

Cooked with onions tomatoes and roasted coconut.

Traditional potato and vegetable filling in a thin crispy pastry. (Gluten free)

Rice dish consisting of chicken all steam cooked together.

Crispy cottage cheese and bell peppers tossed in a mild spicy sauce.

A favourite south Indian lentil rice.

Chicken and rice that have been stir fried to perfection. (Gluten Free)

Soft and brushed with butter. A classic.

Good old plain rice.

Boneless chicken marinated with chopped ginger, garlic and tossed in a sweet and spicy sauce.