Chai Kadakचाय कड़क

Thin crispy wheat crackers piled with cool yoghurt, tamarind chutney (sweet and tangy), mint chutney (fresh and sharp), and chaat masala. Every bite hits sweet, sour, salty and spice at once. A proper flavour experience.

If you love a samosa, this takes it further. Our freshly made samosas are broken open, dressed with spiced chickpeas, tamarind and mint chutneys, and cool yoghurt. Crispy, saucy, warm, comforting.

Crispy spiced potato patties — imagine a hash brown with serious personality — topped with chickpeas, two chutneys, fresh herbs and yoghurt. A North Indian street food classic that needs no prior knowledge to love.

Lightly flattened rice cooked with mustard seeds, curry leaves, turmeric and green chilli — fragrant, lightly spiced and genuinely satisfying. India's answer to the quick breakfast bowl. Light enough to eat at 9am, flavourful enough to remember.

Tapioca pearls cooked with crushed peanuts, green chilli and cumin until they're soft and slightly chewy. Traditionally a fasting food in India — but honestly, it's just a brilliant snack. Naturally gluten-free, subtly spiced, surprisingly moreish.

You know the samosa. Now have one made properly — short-crust pastry, spiced potato and pea filling, fried fresh. Not frozen, not reheated. The benchmark is how good this is cold the next day (very). Pairs perfectly with kadak chai.

A warm flatbread wrapped around spiced Indian cottage cheese with fresh mint and tamarind chutney. Think of it as a flavour-packed wrap — somewhere between a burrito and a kathi roll, and better than either.

Mumbai's street food icon — a spiced, battered potato patty in a soft white bun, dressed with dry garlic chutney. Genuinely, this is what the entire city runs on. If you've never had one, that changes today.

Whole wheat flatbread stuffed with crumbled spiced paneer (Indian cottage cheese), cooked on a griddle with butter. Served with yoghurt. The Indian equivalent of a cheese toastie — except it's considerably better.

Whole wheat flatbread packed with spiced mashed potato, cooked until crispy-edged and served with butter and yoghurt. The Punjabi Sunday morning staple. If this existed in British cafés, it would outsell the full English.

A desi take on a breakfast bap — a fluffy omelette spiced with onion, green chilli and coriander, stuffed into a soft bun with chutney. Everything you love about a bacon bap, minus the bacon. Genuinely outstanding with a masala chai.

Peas and cubes of fresh Indian cheese in a rich, slow-cooked tomato and onion sauce with warm spices. Creamy, deeply savoury, and genuinely comforting. A staple of North Indian home cooking — this is the version your local curry house wishes it made.

Fire-roasted aubergine — charred until the skin blackens and the flesh turns smoky and sweet — then mashed with spices, fresh tomato and mustard seeds. If you think you don't like aubergine, this will change your mind.

Black lentils slow-cooked for hours with butter, cream and spices until they're velvety, rich and deeply flavoured. The slow cooker dish of Indian cooking — impossible to rush, impossible to fake. This is why people queue at Dishoom.

Hard-boiled eggs simmered in a spiced onion and tomato masala until the sauce thickens and the flavour absorbs all the way through. A simpler, more honest dish than it sounds — and one of those meals that's inexplicably better than the sum of its parts.

Crumbled Indian cottage cheese scrambled in a kadhai with onions, tomatoes, green chilli and turmeric. Textured, bold and ready in minutes — the Indian answer to scrambled eggs, but better. Works with rice, paratha or just eaten from the pan.

Chickpeas the Amritsari way — cooked dark, bold and deeply spiced with whole spices and tangy amchur. Heavier, more complex and more satisfying than any tinned chickpea dish has a right to be. Pairs perfectly with tawa paratha.

Rice and split lentils slow-cooked together until they merge into something silky and deeply savoury, finished with a generous pour of clarified butter (desi ghee). Think of it as India's answer to risotto — simple ingredients, patient cooking, remarkable results.