Good food has the ability to transport you. It can bring you back to a moment of calm, a long forgotten memory, the feeling of sun on your shoulders.

This menu crosses continents, transporting you to Kerala in the late afternoon, when the light turns golden, and the backwaters go still. The scent of coconut oil and curry leaf wafts on warm air, and the hustle and bustle quiets for the day. 

At the same time, London is waking up to summer. Herbs are sprouting on balconies, and fresh sweetcorn, glossy aubergines, and cherry tomatoes bring a welcome burst of colour to market stalls across the city.

This menu is a celebration of both. Fresh seasonal ingredients cooked with the flavours of the Kerala coast.

Sweetcorn Kachumber

Vibrant, tangy and best eaten cold. Fresh sweetcorn, tossed with kala chana, red onion, green chilli, then jewelled with pomegranate seeds and coriander, brings sweetness and brightness to the plate. Enjoy as a starter whilst you wait or as an added zing to your plate.

Aubergine Ullarithithu

Ullarithithu is a traditional Keralan dry-fry. Thick-cut aubergine, cooked fast over high heat until it smoulders, taking colour on the outside and staying silky soft in the middle. Finished with mustard seeds, curry leaf, dried chilli, cinnamon, cardamom and toasted coconut.

Cherry Tomato Sambar

Masoor dal, tamarind and sambar powder - the toasted red lentil and dried chilli blend that makes a sambar a sambar. Burst cherry tomatoes and Amchoor bring a sweet-sharpness that keeps this dish light and bright, ready for warmer evenings.

Dill & Lemon Rice

Dill is not the obvious herb in a Keralan kitchen, but it works beautifully here. Bright, green, and lifted with lemon added after the heat, so it stays sharp.

Ingredients

KACHUMBER Sweetcorn, Kala Chana tinned drained, Broccoli, Cheery tomato, Pomegranate Molasses, Red onion diced5mm, Oil, Lemon juice, Walnuts whole, Red Chilli sliced 3mm, Salt, Pul Biber [Red pepper flakes], Sugar Caster, Kashmiri red chilli powder, Amchoor Powder, Black Pepper ULLARITHITHU Aubergine, Onion, Water, Oil, Shallot Sliced 3mm, Tomato, Onions, Salt, Black pepper whole, Coriander, CASHEW pieces, Coriander Seed, Kashmiri red chilli powder, Fennel seeds whole, Black Cardamom whole, Red chilli whole, Cumin seeds, Turmeric, Curry leaves, Kalpasi, cloves whole, Cinnamon sticks, Green Cardamom, Bay leaf SAMBHAR Red Lentils, Cheery tomato, Shallot Sliced 3mm, Oil, Tomato, Tamarind Paste [Tamarind Pulp, Water], Sambhar powder [Coriander, Chilli Red, Cumin, Turmeric, Lentil (Pigeon pea/Toor Whole, Fenugreek seeds, Black Gram, Bengal Gram, Black Lentil), Pepper, Dry Ginger, Salt, Curry Leaves, Dried Fenugreek Leaves, Nutmeg, Cardamom, Asafoetida, Mace, Black pepper, cinnamon, cloves, MUSTARD, Tomato, Lemon juice, Garlic, Ginger, Salt, Coriander, Red Chilli sliced, Mustard seeds brown, Cumin seeds, Sugar Caster, Turmeric, Red chilli whole, Curry leaves, Amchoor Powder, Black Salt RICE Basant Basmati rice, Onion, Oil, Salt, Dill leaves, Curry leaves, Mustard seeds brown, Black pepper whole, Turmeric, Cinnamon sticks.

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