OUR MENUS
Every Majahma meal is packed with flavour. Curry, dal, a soup or salad served with rice and two chapattis. all delivered in a re-useable stainless-steel tiffin.
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w/c 25 July - CLOSED
Nish and Roo are taking a holiday, but will be back next week
MITI KATI TIKI MENU - w/c 1st August
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CASHEW & CAULI KORMA
Roasted cauliflower in a rich, creamy, decadent, cashew korma sauce, sweetly buzzing with the flavours of black cardamom, star anise and cinnamon.
This recipe is inspired from being in the UK. Going to restaurants was an incredibly rare event growing up, but on that exceedingly rare occasion that we did, we would oddly find ourselves sat in our local Indian restaurant. My dad would order the hottest thing on the menu with extra chillies, my sister would never veer from a korma. Now that Roo has perfected our own version at home, the takeaway hasn't had a look in!
RAJMA
A traditional rajma, made of kidney beans and caramelised onions cooked in a blend of earthy spices.
Kidney bean curry is a dish born of India’s multicultural history. Kidney beans from Mexico were brought to the western coast of India by Portuguese settlers, and it was the Punjabi’s in particular who took rajma to be the dish you see today. If rajma is on the menu at any family get together, it is guaranteed to be Roo who’s head chef.
KHADI
Hot and sour soup made with a yogurt base. This is an Indian winter warmer with a big turmeric hit to help fight off any winter bugs, so the old wives’ tale goes. Best enjoyed poured over mutter bhat, which soothes the punchy flavours of the soup.
Roo’s fave dish, no questions asked.
MUTTER BHAT
Cinnamon, clove and cumin rice with pea and potato. This rice is delicious eaten with the Khadi soup.
FRESH CHAPATTI
Freshly made chapatti, rolled by hand, and cooked on a tawa, over an open flame.
We cook all our meals in the same kitchen, so they may contain traces of all allergens. Allergen information is available here, but please get in touch if you need any additional information about any of our allergens.
GAJJUR MENU
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GAJAR NU SHAAK
A traditional Gujarati carrot curry. Fenugreek, mustard, and cumin all balancing the natural sweetness of the carrots. A simple dish with a real punch of flavour.
GARLIC AND CUMIN DAL
A creamy dal with earthy flavours of moong lentils and toasted cumin and a mild chilli heat from fresh chilli and garam masala.
CHILLI CHAAT SLAW
Fresh and crunchy chaat salad, with chaat roasted potatoes and a tamarind, date and mint dressing.
CURRY LEAF AND PEANUT RICE
Basmati cooked with fragrant curry leaves, earthy redskin peanuts and zingy lemon.
FRESH CHAPATTI
Freshly made chapatti, rolled by hand, and cooked on a tawa, over an open flame.
KALI CORN
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CHARRED SWEETCORN SALAN
Inspired by the street vendors selling barbecued corn on the cob by the roadside. We have toasted chunks of corn left on the cob and cooked them in a rustic tomato and peanut sauce, rich with cinnamon, clove and garam masala.
BEETROOT DAL
An earthy beetroot dal with soft tones of ginger, chilli and coconut, topped with cumin and chilli cavolo nero.
CHILLI LEMON PEANUT DUKKAH SALAD
Crushed peanuts toasted with chilli, garlic and lemon, muddled with fresh asparagus and mangetout.
COCONUT RICE
Basmati rice with a subtle coconut running through it.
FRESH CHAPATTI
Freshly made chapatti, rolled by hand, and cooked on a tawa, over an open flame.
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We cook all our meals in the same kitchen, so they may contain traces of all allergens. Allergen information is available here, but please get in touch if you need any additional information about any of our allergens.
KUDDU MENU
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KUDDU COCONUT MALAI
Sweet baked squash with the skin on for a bit of extra texture, in a coconut milk base seasoned with cumin, cinnamon and plenty of garam masala, fresh garlic and lime. This is a real flavour hit if a dish.
RED LENTILS AND COCONUT KALE
A Super mellow creamy red lentil dal spiced with cardomom, ginger and chilli, topped with a coconut and mustard kale.
VAGARELLI ROTLI
Potatoes, onions and chapatti seasoned with a big punch of cumin and lemon. It’s something we cook at home all the time. This can be eaten hot or cold, but we would recommend eating this one hot. (pop it in the oven with the rest of your meal)
BASMATI
Soft, fluffy basmati rice to soak up some of the big flavours in the curry and the dal this week.
FRESH CHAPATTI
Freshly made chapatti, rolled by hand, and cooked on a tawa, over an open flame.
We cook all our meals in the same kitchen, so they may contain traces of all allergens. Allergen information is available here, but please get in touch if you need any additional information about any of our allergens.
We cook all our meals in the same kitchen, so they may contain traces of all allergens. Allergen information is available here, but please get in touch if you need any additional information about any of our allergens.
BAPA MENU
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MACAI MIRCH
A sweet, spicy, and creamy sweetcorn curry topped with stuffed chillies and seasoned onions. This is a very traditional northern Indian dish, normally cooked with bullet chilies which are atomic 🌶🌶🌶. We've taken the edge off by using Padron peppers so much less heat without losing any of the amazing flavour
KOLKI URAD
Rich and creamy urad lentils topped with pickled cumin onions and nigella. Urad is an Indian staple. In the long tradition of recipes moving from person to person, this recipe has travelled three continents, been passed from family to friend to find its way to your plate on this week’s menu. Creamy, rich and filling. Delicious with pickled onions, rice and hot “buttery” chapatti.
FIRECRACKER SLAW
Crunchy slaw with a fiery chilli and coriander dressing. Super fresh with a real kick from chilli.
JEERA RICE
Fluffy basmati rice seasoned with toasted cumin seeds
We cook all our meals in the same kitchen, so they may contain traces of all allergens. Allergen information is available here, but please get in touch if you need any additional information about any of our allergens.
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We cook all our meals in the same kitchen, so they may contain traces of all allergens. Allergen information is available here, but please get in touch if you need any additional information about any of our allergens.
LAGAN MENU
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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.
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.
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NANA ROO'S RUBY MENU
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BAJI BAJI
Spinach leaves popping with garlic and chilli, topped with battered chilli lemon chickpeas.
This is a dish borne out of two loves. If you ask my brother what his favourite curry is he is guaranteed to say “Baji”, a fenugreek curry, which is served over Khichadi rice. If you ask my dad what he wants to eat, he is guaranteed to say “Bajia” which are Indian tempura. We’ve added the our light tempura batter to chickpeas, and used them to add texture and extra protein to this iron packed curry.
NANA ROO’S YELLOW DAL
Super-creamy split urad lentils softened in butter and seasoned with a fresh green chillies, cumin and coriander.
As a kid this was my absolute fave curry. My grandad would turn this curry from yellow to red by adding a healthy teaspoon of garlic chilli chutney to every plate full, and I would, and still do love adding an extra dollop of butter for extra salty buttery deliciousness.
SOUTH COAST SLAW
Fresh cabbage, onion, red pepper, and pomegranate slaw drizzled with homemade chilli jam.
This was a salad that my mum made for a housewarming when her and my old man first moved down to Brighton. Since then its been on heavy rotation. Fragrant, crunchy, fresh with a mild chilli heat.
KHICHADI
Moong lentils and rice cooked with turmeric and a generous knob of vegan butter. This is a rice dish made for Baji Baji.
FRESH CHAPATTI
Freshly made chapatti, rolled by hand, and cooked on a tawa, over an open flame.
RUTABAGA
MUTTER & RUTABAGA
Rutatbega and peas marinated in chilli, garlic, and our own spice blend.
We were originally working on a paneer recipe, and decided to use up a little bit of left over rutabaga by chance. On tasting it was no contest the rutabaga absorbed all the spices so much more effectively than the paneer that we decided to keep working on a paneer recipe for another menu and keep the rutabaga as the main event.
CHANNA DAL
Classic split pea dal made with generous amounts of aromatic curry leaves and hits of clove and cumin.
PINEAPPLE KACHUMBUR
Sweet pineapple, red peppers and crunchy cucumber, mixed with basil, coriander and a soy chilli and lime dressing. Super fresh and zingy
TAMARIND RICE
A tamarind, pepper and curry leaf rice. Mellow and delicious just on its own.
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MANGO MOOLI
INDIANO BUTETTA
A flavour packed curry, bursting with cumin, garlic and coriander. For me the best potato curry I’ve every tried, and I’ve had a LOT.
KATHIAWAR DAL
Curry leaves, garlic and green chillies make the base for this dal from the Kathiawar peninsula in India.
MANGO MOOLI SLAW
Crunchy mooli, carrots and beetroot dressed in a fresh mango, lime, chilli, and agave dressing.
BASMATI
Basmati is the perfect accompaniment to this weeks menu.
We cook all our meals in the same kitchen, so they may contain traces of all allergens. Allergen information is available