Braised chickpea and lentil breyani served with basmati rice and potatoes, topped with a dollop of yoghurt and fresh coriander.
– January 30, 2017
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Vegetables braised in a Madras style masala, served with basmati and cucucumber raita, topped with fresh coriander.
Ginger, tofu and lemongrass vegetarian ‘meatballs’ balls served in a Thai green coconut sauce, blanched broccoli, beans and cauliflower.
Butter chickpea and aubergine curry with basmati rice, topped with fresh coriander and crispy onion sprinkles, served with a fresh tomato sambal.
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Three Anchor Bay
Rondebosch East (above M5)