Cooking from the South West Coast of India

A true Goan-style pork curry, slow-simmered the traditional way. Marinated with palm vinegar, plenty of garlic, and dried red chillies, then gently cooked with toasted cumin, black pepper, cloves, and cinnamon. Onions are cooked down slowly to bring natural sweetness, balancing the gentle acidity of the vinegar. Rich, warming, deeply aromatic, and layered rather than fiery. served with fragrant basmati rice cooked with coconut milk and a pinch of salt

If you don't like pork: Marinated with palm vinegar, plenty of garlic, and dried red chillies, then gently cooked with toasted cumin, black pepper, cloves, and cinnamon with slowly caramelized onions served with Coconut Rice: Fragrant basmati rice cooked with coconut milk and a pinch of salt

Soft aubergine and tender potatoes simmered with mustard seeds, curry leaves, turmeric, and coriander. Lightly spiced with dried chilli and finished with warmth from cumin and black pepper. Comforting, earthy, and beautifully balanced. Served with basmati rice cooked in coconut milk with a pinch of salt

A comforting Goan home staple of yellow split pigeon peas (toor dal) simmered with turmeric and fresh green chilies. Finished with a classic tempered blend of mustard seeds, curry leaves, and asafoetida (hing) bloomed in ghee, alongside freshly grated coconut. Simple, light, and soul-warming

Traditional griddled Indian flatbread. Soft, warm, and perfect for scooping up every last bit of sauce

Light, crisp lentil wafers. Salty, crunchy, and ideal for dipping or nibbling

Crisp and cold an ideal accompaniment to this weeks menu