Delight to your home · Humber Way SL3
Cottage cheese seared crisp, tossed with capsicum, ginger and a glossy tomato-chilli glaze.
Watch the making — click to hear the sizzle.
Steamed rice tossed warm with turmeric, mustard seeds, peanuts and curry leaf, lifted with fresh lemon.
Soaked chana dal coarse-ground with fennel, onion and curry leaf, fried into craggy golden discs.
Fermented batter spooned into hot oil — airy golden spheres, crisp shell, cloud-soft inside.
Steamed idli cut and pan-tossed with mustard, peanuts, chilli and curry leaf until the edges crisp.
South Indian urad dal doughnuts — feather-light inside, lace-crisp outside. Served with chutney.
Wheat dough kneaded with beetroot, fried in fresh oil until they puff up rose-pink.
One pot. One plate. No shortcuts. Every meal is cooked by hand, in single servings, the morning it's eaten. Stocks simmer overnight. Bread proves in the window. Nothing is reheated, nothing is frozen, nothing leaves the kitchen if it wouldn't be served to family.
— PamskitchenSlip your address in the pot — we'll send the weekly menu every Sunday evening, long before the pickup slots fill up.
WhatsApp us for the menu