Portland, OR
Crispy potatoes, chaat masala, lime pickle braised greens, charred veg, and two ghee fried eggs. Option to add bacon lardons, butter chicken, or chickpea tempeh. Vegan option with tempeh and no eggs. Plain option with just eggs and taters.
Savory chickpea flour waffle, dhal, chutneys, smoked yogurt, cabbage, and herb salad. Vegan. Option to add ghee-fried eggs or maple-glazed fried chicken (spicy).
Kale, candied cashews, pickled onions, chickpea miso, curry leaf, and apple sauce dressing.
Minty pea puree. Fried potatoes. Pickled cauliflower.
Coconut sugar candied, Bengali 5-Spice, and aleppo.
Crispy potatoes, chaat masala, lime pickle braised greens, charred veg, and two ghee fried eggs. Option to add bacon lardons, butter chicken, or chickpea tempeh. Vegan option with tempeh and no eggs. Plain option with just eggs and taters.
Savory chickpea flour waffle, dhal, chutneys, smoked yogurt, cabbage, and herb salad. Vegan. Option to add ghee-fried eggs or maple-glazed fried chicken (spicy).
Chef Deepak’s childhood breakfast. Savory rice dhal, cabbage and herb salad, and pickled egg. Option to make vegan without egg. This is also our community meal—pay what you can!
Kale, candied cashews, pickled onions, chickpea miso, curry leaf, and apple sauce dressing.
Minty pea puree. Fried potatoes. Pickled cauliflower.
Coconut sugar candied, Bengali 5-Spice, and aleppo.
Smoked turmeric salt, toasted cumin, and sumac.
Crispy lentil flour crackers, trio of chutneys.
Deep-fried chickpeas tossed in our house garam masala and smoked paprika.
Pickled onions and two rotating seasonal farm vegetables.
Sorghum, shallots, peas, corn, and okra.
No vegan options.
Served with sorghum pulao.
No vegan options.