Served on a banana leaf, this varies week to week (gluten-free except for vegan 🐥
that I had them add). Clockwise from upper left in first photo:
Tempered Beetroot– shredded beets stir-fried with rampe, curry leaves, onions, and green chilies, finished with a splash of coconut milk.
Garlic Curry – whole cloves of garlic simmered in a coconut gravy with onions, green chilies, mustard seeds, tomato, curry leaves, and rampe.
Pol Sambol – fresh grated coconut mixed with chilies, curry leaves, and lime juice.
Dahl – masoor dahl tempered with onion, curry leaves, cumin, and mustard seed.
Deviled Potatoes – chunks of potato stir-fried in coconut oil with onions, curry leaves, mustard seeds, and green chilies.
Kale Mallum – shredded kale lightly cooked with grated coconut, onions, garlic, ginger, curry leaves, and mustard seeds.
Yellow Rice – basmati rice cooked with rampe, coconut oil, vegetable broth, and saffron. (left center)
Chick’n Curry – a spicy vegan 🐥 curry made with roasted spices, lemongrass, ginger, rampe, curry leaves, onions, garlic, and coconut milk (right center).
Papadam – crispy fried cracker made from lentil flour (not shown).
