Goa menu, next delivered on:

22 / 24 May

It's wild garlic season and we couldn't resist bringing some of that mystical fresh garlic flavour into our menu this week. We're cooking up a feast inspired by the magical sunshine state of Goa With its white shores and aquamarine sea, Goa is nothing short of paradise. Our love letter Goa kicks off with a Baby Aubergine Recheado, stuffed with a Portuguese inspired spice paste of chillis, garlic and vinegar followed by our take on the classic Goan curry – trading prawns for tofu – with a tangy and tropical sauce. And for one week only, soak up a sweet and sour Amti dal with aromatic flavours and that wonderful, fresh wild garlic.


RECHEADO: Baby Aubergines, Garlic, Vinegar, Red Chilli, Cinnamon, Salt, Sugar, Tamarind, Gunpowder (sesame, curry leaves, red chilli, chana dal, salt), coriander. CURRY: Sliced Spring Onions, Oil, Spanish Onions, Ginger, Garlic, Red Chillies, Fresh Tomatoes, Chopped Tomatoes, Tomato Paste, Coriander Stalks, Coconut Milk, Turmeric, Mustard Seeds, Cumin Seeds, Curry Leaves, Garam Masala, Bay Leaves, Methi Seeds, Crushed Black Pepper, Kashmiri Chillies, Lemon Juice, Roasted Coconut. DAL: Mustard, WILD GARLIC, SPINACH, Cumin, Curry Leaves, Green Chilli , Turmeric, Goda Masala, Coriander, Sesame, Dry Coconut, Cumin Seeds, Turmeric, Kashmiri Red Chilli Powder, Coconut (Grated), Salt, Water, Coriander Leaves, Mung Lentils. RICE: Rice, Water, Salt.

Our ingredients change slightly from time to time, so please always check before tucking into your dabba.


Please be aware that all meals are cooked in the same kitchen so may contain traces of ALL allergens. Please get in touch if you need further information about specific allergens in any of our dishes.

  • Gluten
  • Lactose
  • Celery
  • Crustaceans
  • Eggs
  • Fish
  • Lupin
  • Moluscs
  • Mustard
  • Nuts
  • Peanuts
  • Sesame
  • Soya
  • Sulphates