DIWALI 23rd & 24th Oct

We're celebrating Diwali this year with some home-cooking classics from Tamil and Gujarat. Designed by Nanna Roo, and Diyva, the newest member of the Majahma team. Hope you enjoy it. 

Gujarati Undhiyu
A medley of seasonal vegetables, fenugreek dumplings, and aromatic spices — a winter classic from Gujarat, served at celebrations. Tastes great with a generous dollop of yoghurt. 

Ajwain - Peanut - Lime

Gajar Chukandar Masala
Sweet carrot curry simmered in a spiced tomato masala and topped with earthy beetroot. A homely gujarati dish, vibrant in colour, gently spiced, and full of festive cheer.

Methi - Mustard - Roast Coriander

Green Diwali Dal
Earthy roasted moong dal tempered with cumin, garlic, and curry leaves and topped with fresh seasonal greens. Green is considered an auspicious colour at festival time. 

Curry leaf - Dried Mango - Kasoori

Kaju Kishmish Pulao
Fragrant basmati rice cooked with cinnamon, clove, and bay, topped with golden cashews and plump raisins for a touch of sweetness.

Cashew - Cinnamon - Anise

Coconut Ladoo
These home made ladoos, are a family recipe from our newest member of the kitchen team, Divya. 

Cashew - Pistachio - Almond

Allergens: 

Undhiyu - Mustard, Peanut, Sesame.

Ladoo - Gluten, Barley, Tree Nuts (Pistachio, Almond Cashew).

Kaju Kishmish Pulao - Cashew, Sulphites. 

Gajar Chukandar Masala - Mustard.

Green Diwali Dal - Mustard.