
Malabar parotta, egg-free
Egg-free Malabar parotta, made by hand, fresh every day, in-house at the hub.
Ingredient details ↗
Egg-free Malabar parotta shredded with soya, black chana, Kerala kadala curry, onion, tomato and coconut, finished with a hot ghee chhaunk (or oil) and crispy onion. Raita in a side cup and a lime wedge.
Nutrition: after menu testing.
Allergens will be confirmed after testing.
Know your dish
The standard recipe. Open a layer to see the ingredients and how they’re prepared.

Egg-free Malabar parotta, made by hand, fresh every day, in-house at the hub.
Ingredient details ↗
Coconut, onion and tomato curry gravy, cooked at the hub. Kadala is added separately in a measured portion.
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Kadala is black chana. In Kerala kadala curry, the beans are added to the gravy in a separate measured portion.
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Onion. Wok-tossed in the Indo-Chinese bowls and fried rice; used in other recipes as listed.
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Grated coconut. Cooked with carrot and cabbage as thoran in the Soya Kadala and Chicken Roast Parotta Layers.
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Soya is marinated in curd. In Smoky Soya it is griddle-tossed in the Smoky finish.
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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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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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Always a wedge on the side, for you to squeeze. Never cooked into the dish or rolled inside a wrap.
Ingredient details ↗Ingredient pictures are illustrations. Allergens will be confirmed after testing.