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Veg Manchow Dry
Crispy fried vegetable balls tossed in a thick, spicy garlic soy sauce glaze topped with green spring onions.
Falafel Pita Pocket Platter
Warm pita pockets stuffed with crispy falafels, fresh salad vegetables, and creamy tahini sauce.
Chinese Dan Dan Noodles
Famous Sichuan street noodles tossed in a spicy, savory chili oil, sesame paste, and ground meat sauce.
Pyaaz Kachori
Deep-fried flaky pastry filled with a savory, spicy onion and spice mixture.
Moong Dal Khichdi
Comforting one-pot Maharashtrian dish made with rice and yellow moong lentils cooked with ghee and turmeric.
Murgh Hyderabadi Haleem
Rich and nourishing Mughlai slow-cooked stew made with wheat, lentils, chicken, and aromatic spices.
Chinese Kung Pao Chicken
A classic Sichuan stir-fry featuring tender chicken cubes, roasted peanuts, dry red chilies, and scallions in a savory soy-vinegar glaze.
Buttermilk
Refreshing Indian spiced yogurt drink blended with water, roasted cumin, black salt, and green chilies.
Pui Saag Chorchori
Traditional Bengali mixed vegetable and Malabar spinach dish tempered with panch phoron and cooked with mustard oil.
Bisi Bele Bath
Comforting South Indian hot lentil rice dish cooked with vegetables, tamarind, and freshly ground roasted spices.
Chinese Twice Cooked Pork
Classic Sichuan dish featuring boiled and sliced pork belly stir-fried with fermented bean paste, cabbage, and garlic.
Rumali Roti
Extremely thin, soft, and supple hand-stretched flatbread cooked quickly on an inverted hot wok.