Eggs done with chilli and turmeric. Lamb mince on toast. Paratha with butter and pickle. Bottomless chai if you settle in. A Bloody Mary if you've earned it.
Friday · Saturday · Sunday. Walk-ins welcome. Booking recommended for tables of four or more.
A short list. Each one a recognisable Indian breakfast — landed on a Cardiff plate.
Masala eggs, keema, aloo paratha, chai-soaked French toast, fresh fruit, yoghurt, chutney. The way to try a bit of everything.
Masala eggs, spiced lamb sausage, tandoori mushroom, grilled tomato, baked beans with curry leaf, pav, chilli jam. The Cardiff fry-up, sent through the bazaar.
Chilli-cheese toast, two poached eggs, spiced hollandaise, green chilli. Bombay's club-room breakfast, plated.
Stuffed paratha, salted butter, lime pickle, yoghurt. The Punjabi standard. Eat with your hands.
Chickpea curry, puffed fried bread, pickled onion. The breakfast you queue for in Old Delhi.
Indian-spiced scrambled eggs on charred sourdough. The simple one. Order with a chai.
All snacks from the main menu also available at brunch — chaat, samosa, kathi rolls. Mix and match how you like.
Steamed string hoppers — delicate, lacy, served warm in a bamboo basket.
A light Keralan stew of coconut milk, curry leaf, cardamom and ginger, simmered slow.
Built bite by bite at the table. The way breakfast is done in a Kochi house on a Sunday.
The bar opens at ten on brunch days. Two ways to do it.
Keep it coming. 90 minutes. The way to do brunch slowly.
Vodka, tomato, chaat masala, chilli. The brunch Bloody Mary, properly spiced.
Cachaça, tomato, Indian spice, lime. The sugarcane choice.
Prosecco, Alphonso mango. Brunch, slightly more dressed.
Prosecco, saffron, peach. For the table that's celebrating something.
The South Indian way. Dark roast, frothed with hot milk, served sweet.
Walk-ins welcome. Booking recommended for tables of four or more. Same kitchen, same hand on every plate.