Date : TBC 

Venue : 

Ticket: £40  ( Payment through Bank transfer, details provided upon booking). 

To book : Please go to Booking Form,

Upon receipt of form, I will provide details on 'how to pay'.

Sample Menu : Subject to change and depends upon availability of ingredients


Nibbles : Welcome drinks and roasted Sindhi Papad ( poppadums) made from moong lentils, cumin and pepper (v)



  1. Kachalu ja tuk: Crispy, thrice cooked Colcassia root/Taro/Eddoe (v)
  2. Hurbe mein Jhinga: Fenugreek prawns Or (v) Bharyal Bhee pakora: Stuffed lotus stem fritters
  3. Dal Pakwan: Mixed lentils garnished with chutneys, served with freshly made crispy fried flatbread (v)

All starters are served with green coriander, and tamarind chutney


  • Phote mein gosht: Slow-cooked lamb shank and shoulder in cardamom
    • Or Sai Bhaji ain Bhugal chawar: Spinach, dill, lentil stew served with spiced fragrant rice (v)


  • Bharyal karelo: Stuffed bitter Gourds (v)

All mains and sides served with freshly made Phulko( wholewheat flatbread ),and steamed basmati rice


Gajrun jo halwo ain rabri : Carrot halwa garnished with nuts, and reduced milk cream

Please note

  • Due to the small size of the operation, I am unable to cater for special diets, allergies, intolerances OR special dietary requirements
  • Food is cooked in a kitchen exposed to common allergens such as mustard, sesame, nut ,lactose, gluten, peanuts
  • Event is BYOB
  • Meat  is sourced from 'halal' butchers and Prawns from Billingsgate market
  • (v) indicates vegetarian. All starters and mains are suitable for vegans, excepting the dessert

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