Food That Tells a Story

Tender chicken in a rich, velvety tomato and cream sauce, finished with hand-ground fenugreek and butter. Served with basmati rice.

Slow-cooked Kashmiri lamb in a fragrant sauce of whole spices, dried Kashmiri chillies, and caramelised onion. Deep, warming heat.

Fragrant basmati rice layered with slow-cooked chicken, caramelised onions, and golden saffron, sealed and steamed. Served with raita.

Coastal-style curry with the catch of the day in a coconut and tamarind sauce. Bright, tangy, and gently spiced.

Black lentils slow-cooked overnight with butter and cream until silky smooth. A Mango Sphere classic — rich, earthy, and deeply satisfying.

Cottage cheese in a silky tomato and cashew sauce, finished with cream and dried fenugreek. Vegan version available on request.

Tender strips of beef with peppers, spring onion, and a bold chilli-soy glaze. Wok-fired on high heat for a smoky char.

Rice noodles with tiger prawns, egg, bean sprouts, and a tamarind-peanut sauce. Topped with crushed peanuts and fresh lime.

Seasonal vegetables in a fragrant coconut milk and green chilli paste. Served with jasmine rice. Vegan on request.

Whole sea bass marinated in spiced yoghurt and chargrilled in the tandoor. Served with saffron rice and kachumber salad.

Chargrilled tandoor chicken in a velvety, mildly spiced tomato and cream sauce. One of India's most beloved dishes, done the way it deserves.

Fresh cottage cheese in a slow-cooked spinach and mustard seed sauce, seasoned with ginger and garlic. Earthy, wholesome, and deeply comforting.

A bold, aromatic South Indian curry from the Chettinad region — whole spices, kalpasi, and marathi mokku give it a distinctive depth. Fiery and fragrant.

Minced lamb slow-cooked with green peas, tomatoes, and warming whole spices. A homestyle Indian classic that rewards patience.

Wok-tossed diced chicken with roasted peanuts, dried Sichuan chillies, and a sweet-savoury-spicy sauce. A Chinese takeaway classic elevated.

Silken tofu in a numbing Sichuan bean paste sauce with minced pork, fermented black beans, and a generous hit of Sichuan pepper. Boldly spiced.

Slow-roasted duck with lacquered skin, served with steamed pancakes, cucumber batons, spring onion, and hoisin sauce. Carved at the table.

Cantonese-style barbecue pork belly glazed with hoisin, honey, and five-spice. Served with steamed jasmine rice and pickled daikon.

Plump prawns in a delicate coconut milk and turmeric broth with green chillies and curry leaves. A Community Kitchen original by Meera Nair.

Indo-Chinese fusion — crispy paneer tossed in a bold chilli-soy-vinegar sauce with peppers and spring onion. Community Kitchen original by Chen Wei.

Soft leavened bread baked in the tandoor, brushed with garlic butter and fresh coriander.

Stuffed with melted cheese and finished with a butter glaze. A brunch favourite.

Sweet naan filled with coconut, almonds, and sultanas. A gentle contrast to spiced mains.

Flaky, layered whole-wheat flatbread cooked on the tawa with ghee. Light and buttery.

Fragrant long-grain basmati, steamed to perfection. The ideal base for any curry.

Basmati rice cooked with whole spices, golden saffron, and fried onions. Aromatic and lightly coloured.

Soft milk-solid dumplings soaked in rose and cardamom syrup, served warm with vanilla ice cream.

Dense, creamy Indian ice cream made with reduced milk and Alphonso mango. Served on a stick with rose petals.

Soft cottage cheese patties soaked in chilled saffron and cardamom cream. Delicate and fragrant.

A nod to our British-Indian roots — warm date sponge with a salted caramel sauce and clotted cream.

House-made mango sorbet, coconut cream, toasted coconut flakes, and a drizzle of passion fruit coulis.

Thick, chilled yoghurt blended with ripe Alphonso mango and a pinch of cardamom. Refreshing and naturally sweet.

Chilled rose syrup with basil seeds, lemon, and sparkling water. A floral, lightly effervescent cooler.

Spiced black tea brewed with ginger, cardamom, cinnamon, and cloves. Served with warm milk.

House cocktail — mango shrub, fresh lime, ginger beer, and a float of prosecco. Light and tropical.

Tequila, tamarind concentrate, fresh lime, and a chilli-salt rim. Bold, tangy, and deeply satisfying.

Vodka, lychee liqueur, and fresh lychee juice, shaken and served straight up with a lychee garnish.

A beloved Haryanvi sweet made from coarsely ground wheat flour, deep-fried in ghee, then crumbled and bound with jaggery, cardamom, and dry fruits. Traditionally served at festivals and weddings — dense, fragrant, and deeply nourishing. Served warm with a dollop of pure desi ghee.

Soft, steamed wheat-flour buns from the Kullu and Mandi valleys of Himachal Pradesh, leavened overnight with wild yeast. Stuffed with a spiced filling of poppy seeds, walnuts, and green chillies. Served with ghee and a bowl of slow-cooked mutton curry on the side.

The grand ceremonial feast of Himachal Pradesh, traditionally cooked by Brahmin botiyas in iron vessels over wood fire. Our Dham plate brings together madra (chickpeas slow-cooked in yoghurt and ghee), rajma, sweet rice, and khatta — a tangy tamarind and jaggery dal. A complete, meditative meal.

A rustic, wholesome one-pot dish from the fields of Haryana — coarse bajra (pearl millet) and moong dal slow-cooked together with ghee, cumin, and dried red chillies until thick and porridge-like. Served with a generous pour of desi ghee, a side of raw onion, and green chilli pickle. Simple, grounding, and deeply satisfying.