This week, we’re following Indian food beyond India, to Kuala Lumpur.

Because Indian food doesn’t stop at India’s borders. In Malaysia, generations of migration have brought Indian cooking into conversation with Malay and Chinese food cultures, creating a food culture entirely of its own.

Kuala Lumpur is where sambal, coconut, spice and curry all meet at the same table.

Our menu takes its cue from that mix. Bold, generous food, full of heat, richness and the kind of sauces you’ll want to chase around the plate.

Sambal Goreng

Sticky marinated tofu and tender green beans, cooked in a punchy sambal sauce.

Sweet, savoury and properly fiery, with plenty of chilli and deep, fragrant spice.

Fable Mushroom Rendang

Fable mushrooms slow-cooked in a rich coconut rendang until they’ve soaked up every bit of spice.

Deep, earthy and gently sweet. Comforting, creamy and full of warmth.

Dal Curry

Dal, by way of Malaysia.

Indian in origin, but shaped by Malay spices and local ingredients to create a softer, mellower curry with layers of warmth and coconut richness.

Jasmine Rice

Fragrant jasmine rice, ready to catch every last spoonful of sambal, rendang and dal.

Ingredients

Sambal Goreng: Tofu (SOY), Fine Beans, Onion puree, Light soy sauce [Water, SOY beans, Salt, Spirit vinegar], Tomato Puree, Oil, Red Chilli, Sugar Caster, Yellow curry paste [Lemongrass, Garlic, Shallot, Salt, Galangal, Dried Red Chilli, Coriander Seed, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Turmeric, Cardamom], Garlic, Ginger, Red Chilli, Coriander, Salt, Apple Cider Vinegar Mushroom Rendang: Coconut Milk, Water, Mushroom Fable [Mushroom (Naturally Occurring SULPHITES), Water, Coconut Oil, SOY Protein Isolate, Canola Oil, Tapioca Flour, Gluten Free SOY Sauce, Salt, Yeast Extract, White Pepper, Mushroom Powder, Black Pepper], Onion puree, Oil, Desiccated coconut, Light soy sauce [Water, SOY beans, Salt, Spirit vinegar], Soft Dark Brown Sugar, Dark SOY Sauce, Yellow curry paste [Lemongrass, Garlic, Shallot, Salt, Galangal, Dried Red Chilli, Coriander Seed, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Turmeric, Cardamom], Ginger, Red Chilli, Garlic, Cornflour, Tamarind Paste [Tamarind Pulp, Water], Spring onion, Mild Madras Powder, Black Treacle, Coconut Chips, Salt, Chilli Flakes, Star anise, Cinnamon Dal Curry: Water, Coconut Milk, Red Lentils, Onion, Carrots diced, Tamarind Paste [Tamarind Pulp, Water], Oil, Yellow curry paste Yellow curry paste [Lemongrass, Garlic, Shallot, Salt, Galangal, Dried Red Chilli, Coriander Seed, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Turmeric, Cardamom], Tomato Puree, Chilli Oil [SOY bean Oil, Chilli, Onions, Preserved Black Beans (SOY bean, Water), Salt, Sichuan Peppercorn, Sugar, Flavour Enhancer (E621).], Salt, Ginger, Garlic, Kashmiri red chilli powder, Coriander, Star anise, Cumin Seed, Turmeric Jasmine Rice: Water, Jasmine Rice, Salt Our ingredients change slightly from time to time, so please always check before tucking into your dabba.

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