Pick your bowl. Or three.

The everyday one: mixed greens, cherry tomatoes, cucumber ribbons, pickled onion, herbs and seed crunch in our house vinaigrette.

Roasted chickpeas, pickled carrots, radish and cabbage over leaves, hit with a bright achari-lime dressing. Loud, tangy, entirely plants.

Crisp falafel on cool labneh, pomegranate jewels, beet ribbons and za'atar — creamy, crunchy, tart in all the right places.

Roasted beetroot and orange over labneh with toasted walnuts and a rose-pepper honey — the prettiest thing on the menu.

The chaat you grew up with, rebuilt as a salad — roasted potatoes, chickpeas, apple, pomegranate and tamarind yogurt over greens.

Green on green — grilled paneer, a proper egg, warm quinoa and our mint-chutney vinaigrette finally doing what it was born for.

Sindhri mango, torn burrata, green chili oil and mint — summer in a bowl, gone when the mangoes are.

Golden seared halloumi, chili-lime dressing, corn and herbs — squeaky, salty, addictive.

Warm baked pita shards with za'atar labneh for dragging.

Charred corn, chaat masala, lime and herbs in a cup.

Our sesame-seed crunch, potted — for topping anything at home.

One proper soup, made each morning. Ask the kitchen what's on.

Dates, dark cocoa and toasted nuts rolled into two-bite endings.

Thick yogurt, toasted coconut, a ribbon of honey.

Cold, sharp, barely sweet — crushed mint and real lemons.

Black tea over ice with a tamarind edge.

Cold and fizzy. That's it.

250 ml of the Caesar people ask about. Real egg emulsion — keep refrigerated, 3 days.

250 ml of tangy heat for everything you cook.

250 ml of the nutty one. Shake hard, pour generously.