Meet the ingredients behind the menu. From the rice at the base to the lime on the side, here’s what each part is and how we prepare it.
Mint raita comes in a side cup. Lime is always a wedge on the side. All three breads are made by hand, fresh every day, in-house.
Allergens: confirmed after testing.
53 ingredients
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Rice
Schezwan fried rice
Rice wok-fried in Schezwan sauce. The vegetables are added per order.
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Rice
Jeera rice
Jeera rice, the rice base for Paneer Chole Chaat and Dhaba Chicken.
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Rice
Biryani rice
Biryani rice, the base for our Soya 65 and Chicken 65 biryani bowls and wraps.
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Rice
Cilantro rice
Cilantro rice, the rice base for Smoky Soya and Smoky Omelette.
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Beans
Kadala (black chana)
Kadala is black chana. In Kerala kadala curry, the beans are added to the gravy in a separate measured portion.
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Beans
Rajma
Rajma, paired with jeera rice in Dhaba Chicken and cilantro rice in Smoky Omelette.
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Beans
Chole
Chole, paired with jeera rice in Paneer Chole Chaat.
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Vegetables & garnish
Onion
Onion. Wok-tossed in the Indo-Chinese bowls and fried rice; used in other recipes as listed.
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Vegetables & garnish
Lime wedge
Always a wedge on the side, for you to squeeze. Never cooked into the dish or rolled inside a wrap.
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Vegetables & garnish
Tomato
Fresh, diced tomato.
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Vegetables & garnish
Carrot
Carrot. Wok-tossed in the Indo-Chinese bowls and fried rice; cooked with cabbage and coconut as thoran in the Soya Kadala and Chicken Roast Parotta Layers.
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Vegetables & garnish
Cucumber
Cucumber, included in the recipes listed on each dish page.
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Vegetables & garnish
Pickled onion
Pickled onion, added separately from the fresh onion in the recipe.
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Vegetables & garnish
Cabbage
Cabbage. Wok-tossed in the Indo-Chinese bowls and fried rice; cooked into thoran in the Soya Kadala and Chicken Roast Parotta Layers.
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Vegetables & garnish
Capsicum
Capsicum. Wok-tossed in the Indo-Chinese bowls and fried rice.
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Vegetables & garnish
Sweet corn
Sweet corn is charred at the hub, then wok-tossed in the Indo-Chinese bowls and fried rice.
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Vegetables & garnish
Jalapeños
Jalapeños, included in the smoky bowls and wraps.
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Vegetables & garnish
Coconut
Grated coconut. Cooked with carrot and cabbage as thoran in the Soya Kadala and Chicken Roast Parotta Layers.
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Vegetables & garnish
Green peas
Green peas are blanched and chilled at the hub. Never served raw.
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Vegetables & garnish
Coriander
Coriander, used as a garnish in the recipes listed on each dish page.
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Vegetables & garnish
Spring onion
Spring onion, used as a garnish in the recipes listed on each dish page.
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Finishes
Mint raita
Curd-based mint raita. A 60 ml side cup with a dish, or a 30 ml dip cup with sides and boxes.
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Finishes
Signature Heat
Our chilli, onion and tomato masala. Also available as a dip.
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Finishes
Tamarind chutney
Sweet-sour tamarind chutney. Also available as a dip.
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Finishes
Mint-Coriander
Mint-Coriander finish. Also available as a dip.
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Finishes
Chilli Garlic
Chilli Garlic finish. Also available as a dip.
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Finishes
Smoky
Smoky finish. The soya in Smoky Soya is griddle-tossed in it. Also available as a dip.
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Finishes
Butter
Butter is a finish, not a dip.
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Finishes
Fire
Fire finish. Also available as a dip.
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Finishes
Taureato Spice
Our house masala dust: a blend of chaat masala and podi. Used on the griddled paneer in Paneer Chole Chaat.
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Finishes
Ghee Chhaunk
A hot tempering in pure ghee with mustard seed, cumin, garlic, dried red chilli, curry leaf, hing and Kashmiri chilli. Poured hot, never served as a dip.
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Finishes
Oil Chhaunk
The same hot tempering as Ghee Chhaunk, made in groundnut oil instead of ghee. The other ingredients in your dish still apply; soya is marinated in curd.
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Gravies
Matar masala
Onion-tomato gravy with green peas, cooked at the hub.
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Gravies
Kerala kadala curry
Coconut, onion and tomato curry gravy, cooked at the hub. Kadala is added separately in a measured portion.
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Gravies
Roast masala
Signature Heat cooked down with onion into a roast masala base, cooked at the hub.
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Proteins
Paneer
Paneer. In Paneer Chole Chaat it is griddled and dusted with Taureato Spice; other dishes use their own finish.
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Proteins
Soya
Soya is marinated in curd. In Smoky Soya it is griddle-tossed in the Smoky finish.
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Proteins
Chicken
Lightly seasoned, rotisserie-roasted chicken, griddle-tossed in the dish’s finish at assembly.
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Proteins
Egg
Egg cooked fresh to order: omelette in bowls and Parotta Layers, strips in wraps, scrambled in kothu and fried rice, or an egg layer on rolls.
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Proteins
Boiled egg
Boiled egg, halved in bowls, Parotta Layers and kothu; diced in wraps.
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Breads
Tortilla
Our tortilla, made by hand, fresh every day, in-house at the hub.
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Breads
Malabar parotta, egg-free
Egg-free Malabar parotta, made by hand, fresh every day, in-house at the hub.
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Breads
Malabar parotta, with egg
Malabar parotta made with egg, by hand, fresh every day, in-house at the hub.
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Cheese
Cheese
Cheese, included where listed on the dish or selected as an add-on.
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Crunch
Crispy onion
Crispy fried onion, also called birista.
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Crunch
Sev
Sev, the crunch in Paneer Chole Chaat.
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Crunch
Crispy noodles
Crispy noodles. Included in the Chilli Paneer and Schezwan Chicken bowls; left out of their wraps.
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Crunch
Tortilla crisps
Crushed tortilla chips, weighed separately from whole chips served on the side.
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Side toppings
Fries topping
A topping portion of fries, rather than a full side.
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Side toppings
Potato Pops topping
A topping portion of Potato Pops, rather than a full side.
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Side toppings
Kadala Crunch topping
A topping portion of Kadala Crunch, rather than a full side.
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Side toppings
Tortilla Chips (on the side)
Whole tortilla chips, served on the side. Separate from crushed tortilla crisps.
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Side toppings
Chicken 65 Poppers topping
A topping portion of Chicken 65 Poppers, rather than a full side.
