Carrot Pakora

1k white onion, thinly sliced

1k large carrot, peeled, shredded

500g gram flour

2 tsp baking powder

1 tbsp red chilli flakes

1 inch piece of ginger – grated

1 tbsp Cumin seeds

1 tbsp ground coriander

2 tbsp ground cumin

2 lemon – juiced

Salt, to taste


Rhubarb Chutney

200ml cider vinegar

150g caster sugar

500g chopped rhubarb

1 teaspoon of garam masala

2 cardamom pods


Highlighting our commitment to having more plant based dishes on our new sharing menu, these vegan Pakora have been a true champion! Using seasonal produce and local suppliers is a big part of our sourcing policy, meaning that we are creating the freshest food, good for both people and planet.


Celebrates local
Celebrates local
Features more veg
Features more veg