Curry Squad

Pondicherry is a French colony in the south of India so our chefs (one French, one Indian) have banged heads and created this masterpiece! South-downs lamb minced with an array of blended spices cooked with shallot onions, ginger, garlic and added with petit pois and lots of fresh coriander

Cooked the authentic way and presented in a clay pot using free-range chicken/south-downs lamb with traditional herbs and spices and covered with a flour dough to lock in the flavour to infuse the aromas

Throwback to the days of trucker’s pit-stopping at the Dhaba’s in Punjab for this traditional home recipe of Chickpeas & red kidney beans flavoured in a delicious spicy yet tangy onion and tomato gravy

Inspired by the Sabziwala (vegetable man) selling fresh produce on the streets of Kerala. Fresh seasonal vegetables sautéed with garlic, black pepper & mustard seeds in a masala base with a hint of coconut cream

Fresh and crispy spinach, onions, coriander, cumin & fennel seeds all rolled and balled and lightly fried

Our staple Choppy Chops: South downs lamb (best-ends), hand massaged & immersed for 24hrs in our secret marinade, blasted in the tandoor @ 500+ degrees to give it that barbecue finish

Crispy puri’s filled with spiced chickpeas, kidney beans, black peas, new potato, mint, tamarind & yogurt chutney, garnished with sev, diced red onions, coriander & pomegranate, served with a shot of pure tamarind panni

Awesome wings that are full of flavour and are lip-smackingly good!

Homemade samosa made with locally sourced fresh vegetables, layered with black peas, chickpeas, kidney beans & new potatoes cooked in a heavenly chaat masala topped with a trio of homemade mint, tamarind & yogurt chutney, garnished with sev (vermicelli), pomegranate & coriander

Nutella infused with smoked cinnamon bark, fresh whipped cream, a shot of alcohol and much more. If you want a flavour bursting experience then these are a massive hit!