LAGAN

RINGRA BUTETTA

This curry is a Gujarati favourite. While its a bit tricky to make this curry look great, the flavours are out of this world. Aubergine and potato marinated in kasoori methi, chilli and garlic, topped with mustard mooli. This curry has been a hit in our family for decades. Packed with flavour and a mild chilli heat. If you want extra spice, add a side of Fresh Lili Chutney or Garlic Chilli Chutney.

aubergine potato vegan curry sustainable

CAVELO CURRY LEAF & CORIANDER DAL

Traditionally this dish is served as a soup, but we’ve added a bit of body to it to make this delicious lentil dish. Chilli heat with big hits of ginger, lemon and jaggery.

SAMBHARO

Carrots, cabbage, and peppers stir-fried with a temper of of mustard, hing, and lemon. This hot salad is a regular fixture in many a Gujarati household.

BASMATI

Simple basmati rice is the perfect partner to the dishes this week.

FRESH CHAPATTI

Freshly made chapatti, rolled by hand, and cooked on a tawa, over an open flame.

Allergens:

Ringra Butetta - Mustard

Sambharo - Mustard

Cavolo, Curry Leaf and Coriander Dal - Mustard

Chapatti - Gluten

We cook all our meals in the same kitchen, so they may contain traces of all allergens. All allergen information is available here, but please get in touch if you need any additional information about any of our allergens.