'Lagan Nu Achaar' This pickle is always served at Parsee weddings as well as other festive occasions along with corn papad 'sariya'. Shredded carrots, diced baby figs, chopped dates and...
A take on an Indian Pickle, somewhere in the 1700's the name Piccalilli was coined and has remained since. Whilst compositions and contents have varied, it is basically a mustard...
Diced pork simmered in Goan style Vindaloo sauce. Not as hot &spicy as the belief goes this is the original from Goa. TheVindaloo traditionally being pickled pork, is not a...
Prawns cooked sous vide, served with a traditional sauce made with shallots, in a tomato base that is flavoured with tamarind, raw cane sugar and spices.
SHELLFISH, DAIRY, CELERY, SULPHITES
