From her homely kitchen, chef-patron Theresa Peters creates healthy plant-based cuisine suitable for vegans, with no dairy (coconut cream instead), no gelatine and no ghee. Her fragrant fare is layered with spice and delicate flavour. She uses textured soya to create her signature vegetarian ‘chicken’ or ‘prawn’ curry, paneer and korma, showcasing the humble chickpea, pea and lentil. All dishes are available with biryani, rice and rotis, with raita and dhal on the side.
Try a sweet Bombay crush with rose syrup.
It might take hours to cook the curry but they’re quick to dish it.
A contemporary café space and popular student hang-out for good-value vegetarian fare.
Try a selection of some of the best homemade samoosas in town. (GH, October 2012)