This menu is two things at once.

Kerala in the late afternoon, when the light turns golden and the backwaters go still. Coconut oil, curry leaf, warm air, slow water. Nobody in a hurry.

And May in London, when sweetcorn, cherry tomatoes and fresh herbs start to come through. We built the menu around both: the feeling of one place, the ingredients of another, cooked with the flavours of the Kerala coast.

Sweetcorn kachumber
Raw, sharp and best eaten cold. Sweetcorn, kala chana, red onion, green chilli, pomegranate and coriander. No cooking, just sweetness, acid and heat.

Aubergine ullarithithu
Ullarithithu is a Kerala dry-fry, cooked fast over high heat. Thick-cut aubergine takes colour on the outside and stays soft in the middle. Finished with mustard seeds, curry leaf, dried chilli, cinnamon and cardamom.

Cherry tomato sambar
Masoor dal, tamarind and sambar powder, the toasted lentil and dried chilli blend that makes a sambar a sambar. The cherry tomatoes bring a sweet-sharpness that keeps it light for warmer evenings.

Dill and lemon rice
Dill is not the obvious herb in a Kerala 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.