Main Course Veg

Crepes filled with sautéed zucchini and bell peppers in light sauce.

Fragrant Thai green curry with vegetables and coconut milk.

French beans and asparagus stir-fried with ginger and light soy.

Mixed vegetables wok-tossed in spicy sambal chilli paste.

Wok-tossed exotic vegetables in your choice of Asian sauces ranging from black bean to hot basil, sriracha or devil sauce.

Thai-style water spinach stir-fried with garlic and oyster sauce (seasonal).

Crisp-fried shredded spinach tossed with sesame and chilli.

Crunchy water chestnuts and cashews coated in spicy red chilli garlic paste.

Baked crepes stuffed with spinach and ricotta, topped with cheese.

Savoury crepes filled with asparagus and brie, grilled or baked.

Baked spinach and ricotta lasagna layered with tomato sauce and cheese.

Greek-inspired moussaka with lentils, eggplant and béchamel, baked till golden.

Seasonal Asian greens tossed in spicy chilli?garlic “devil” sauce.

Eggplant and parmesan rolled in crepes and baked with arrabbiata.

Creamy risotto with assorted wild mushrooms and parmesan.

Risotto perfumed with green garlic and herbs.

Arborio rice with asparagus, sundried tomatoes and parmesan.

Mexican-spiced rice with beans, veggies, salsa and toppings.

Black rice and puy lentil ragout topped with chipotle cottage cheese, roast root veg, kale and corn.

Layered veg bake with eggplant, zucchini, mushrooms and béchamel.

Tasting of polenta preparations with assorted vegetable or cheese toppings.

Harissa-marinated paneer served over pearl couscous with ratatouille.

Baked macaroni with spinach, artichoke and cheese crust.

Baby potatoes in a tangy, pickled-spice onion tomato gravy.

Creamy, mildly spiced Lahori-style paneer curry with tomatoes and yoghurt.

Garlic-spiked spinach gravy served with stuffed cottage cheese and cheddar koftas.

Char-grilled paneer tikka simmered in a rich tomato-onion masala.

Rustic spinach gravy with chunky paneer pieces and whole spices.

Buttery tomato-cream gravy with tender paneer cubes.

North Indian-style creamy tomato-onion gravy with mixed vegetables.

Hyderabadi-style chilli and peanut curry with added sweet corn.

Spiced chickpea curry cooked with tea and whole spices in Amritsari style.

Soft paneer and potato dumplings in a rich, mildly sweet cream and cashew gravy.

Spinach and apricot koftas in saffron?almond curry.

Tangy onion and tomato gravy with paneer cubes, finished with whole spices.

Thin-sliced okra tossed in gram flour and spices, fried crisp.

Colocasia tossed in ghee with roasted spices and curry leaves.

Yellow lentils cooked till creamy and finished with a tempering of ghee, cumin and chilli.

Rich Lucknowi-style lentils finished with cream, saffron and smoke.

Split moong dal tempered with garlic, cumin and chillies.

Bengali-style chana dal with coconut, ghee and whole spices.

North Indian kidney bean curry simmered in tomato-onion masala.

Kung pao-style paneer with capsicum, peanuts and a spicy soy-chilli sauce.

Silky tofu in a spicy black bean and chilli garlic sauce.

Stir-fried French beans and tofu with light soy and garlic.