My reputation is for home made, among a sea of defrost and serve jockeys.
We specialise in authentic, spicy food you can eat at room temp. I was taught to make Indian Samosas & Pakoras by a local Indian woman who made sure i got it right. - Everyone seems to be providing samosas on their menus but the're either bought in frozen or made with Filo pastry. We're also good value for money, which of course is so much easier if you're making everything from scratch.
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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