Veggie Sides

Every Indian meal needs its veggie sides—what we call Subji. Ours aren’t just vegetables; they’re the heart of the thali. Here’s what we make fresh every week:

• Sprouted Mung Bean Subji: Light, earthy, and packed with plant protein. Sprouted mung beans cooked with cumin, garlic, and turmeric.

• Peanut-Potato Subji: Fork-tender potatoes tossed with roasted peanuts, curry leaves, and mustard seeds. Slightly spicy, slightly nutty, totally addictive.

• Palak Paneer: Creamy spinach cooked down with fresh paneer cheese, garlic, and warm spices. Like saag paneer, but simpler—and somehow better.

Each dish is cooked from scratch, the way it would be in a good Indian home.