Fresh, local & organic cauliflowers get marinated in tandoori masala before roasting to bring out their delightful flavour, served with lemon and a bright mint and coriander chutney. Rainbow chard, onions, garlic, ginger and spices are cooked down to a rich, dark green “saag”-style sauce covering chunks of creamy tofu “paneer” that have been seared with cumin seeds to give them a bit of crispy exterior. Served over basmati rice with a hint of saffron.
$12
(Vegan and Gluten-Free Options)
Add Tandoori Chicken wings +$3

Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.