With its white shores and aquamarine sea, Goa is nothing short of paradise. Our love letter to this sun-kissed state starts 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. For dal time, soak up a sweet and sour Amti with a siren’s song of aromatic flavours.
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, 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.