United Kitchens of India Pop-Up by Chef Narayan
14.04 - 18.04.
STARTERS
Crackling Greens 13
Vegan crispy greens with bold seasoning. (V)
Gobi Manchurian 13
Crispy cauliflower in a tangy and spiced sauce. (V)
Chicken 65 14
Spicy fried chicken with classic South Indian flavours.
Varutha Yera 16
Shrimps cooked with spices and aromatics.
MAINS
Laal Maas 31
Rich and spicy lamb curry with deep Rajasthani flavours.
Methi Murgh 27
Chicken cooked with fenugreek in a creamy, aromatic sauce.
Kerala Beef Curry 31
Slow-cooked beef with traditional Kerala spices.
Chingri Malai Curry 30
Shrimp curry in a rich coconut-based sauce.
Bhagara Baingan 25
Eggplant in a spiced nut and sesame gravy. (V)
All main courses are accompanied with:
Steamed rice or pulao and Kerala paratha
SIDES
Batata Nu Bhaja 7
Crispy spiced potatoes.
Dal Panchmel 8
Mixed lentil curry with warming spices.
DESSERTS
Chef’s Special Ice Cream Platter 15
A selection of house desserts.
Dal Payasam 9
Traditional sweet lentil dessert with a creamy texture.