Fried aubergine roundels filled with a sensational cheese and herb ‘pâté’. A speciality from Pondicherry.
Popular vegetarian street fare of melt-in-mouth snacks, drizzled with yoghurt, home made chutneys and gram flour crisps.
Florets marinated with lime, lemongrass, cheese and grilled in the tandoor.
Home made cottage cheese wedges marinated in caramelised onion and garlic, stuffed with a tangy mint and mango relish and char grilled.
Steamed yellow lentil cakes layered with green herb chutney and tempered with mustard seeds. Pan fried colocassia leaf roulades garnished with fresh coriander. Served with a fresh garlic and chilli dip.
From East to West, the ever popular vegetable samosa, with a ‘khata-meeta’ tamarind sauce.
Our chef recommends his choice of starters.