
Malabar parotta, with egg
Malabar parotta made with egg, by hand, fresh every day, in-house at the hub.
Ingredient details ↗
Egg Malabar parotta shredded on the griddle with chicken, scrambled egg, roast masala, onion, tomato and capsicum, finished with Signature Heat, crispy onion and spring onion. Raita in a side cup and a lime wedge. Swap Signature Heat for a hot ghee or oil chhaunk.
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.

Malabar parotta made with egg, by hand, fresh every day, in-house at the hub.
Ingredient details ↗
Signature Heat cooked down with onion into a roast masala base, cooked at the hub.
Ingredient details ↗
Onion. Wok-tossed in the Indo-Chinese bowls and fried rice; used in other recipes as listed.
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Lightly seasoned, rotisserie-roasted chicken, griddle-tossed in the dish’s finish at assembly.
Ingredient details ↗
Egg cooked fresh to order: omelette in bowls and Parotta Layers, strips in wraps, scrambled in kothu and fried rice, or an egg layer on rolls.
Ingredient details ↗

Spring onion, used as a garnish in the recipes listed on each dish page.
Ingredient details ↗


Curd-based mint raita. A 60 ml side cup with a dish, or a 30 ml dip cup with sides and boxes.
Ingredient details ↗
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.