Vegan and gluten-free. House-made cabbage and beetroot kimchi topped with pickled daikon, carrots, pineapple and a crunchy topping of cashews, peanuts, sesame seed, onionsand garlic.

Vegan. Avocado, tempeh Lala, lettuce, carrots, daikon, and aromatic herbs in rice paper wrap with plum sauce and almond sauce.

Gluten-free and vegan. Cauliflower fritters, star anise sweet and sour cilantro glaze.

Crispy pastry filled with savory potatoes, green peas, and cashews served with tamarind sauce and mint chutney.

Vegan and gluten-free. Crispy chana dal fritter with onion, curry leaf, and chili served with currant, raisin, and mango chutney.

Gluten-free and vegan. Chickpea batter coated jalapenos, deep fried, and served with mango chutney and cilantro coconut chutney.

Vegan and gluten-free. Spiced mixed vegetables and peanut dumpling coated in chickpea batter and deep fried, served with mango and tamarind sauce.

Vegan and gluten-free. Arugula, sliced beets, avocado, and lemon preserve with a citrus dressing.

Gluten-free and vegan. Asian pears, Jamaica, pineapple, cucumber, mint peanut rice wine vinaigrette.

Vegan and gluten-free. Fresh mango, red bell peppers, Anaheim chili, red onion, deviled cashews, sour sweet dressing.

Vegan and gluten-free. Gem lettuce, pickled ginger, kaffir lime leaves, and cassava root with a plum sauce and peanut sauce dressing.

Vegan and gluten-free. Fresh pears, tomatoes, and sunflowers seeds served on a bed of arugula and frisée with charred masala dressing.

Vegan. Grilled flatbread with rosemary, garlic, and black sea salt.

Layered flaky pastry with fresh herbs served with galangal curry sauce.

Vegan. Grill-baked flatbread with fresh coconut and mild peppers served with galangal curry sauce and coconut sambal.

Vegan. Paper-thin roti filled with leeks, potato, and cabbage served with sweet chili sauce and curry sauce.

Vegan and gluten-free. Crepe filled with masala mixed vegetables and chili paste.

Vegan and gluten-free. Crepe filled with tangy Ceylon eggplant and savory mango paste.

Gluten-free. Crepe filled with masala potatoes, garlic, and curry leaf paste.

Vegan and gluten-free. Crepe filled with Amah's coconut milk mushroom curry with truffle oil.

Vegan and gluten-free. Handmade noodles with broccoli, cauliflower, cabbage, mushrooms, eggs in a tangy tomato sauce.

Wok'd egg noodles with ghee, garlic marmalade, garlic chips and topped with fresh lime zest.

Vegan. Colombo street favorite! Grilled paper-thin noodles, cabbage, carrots, leeks, Anaheim peppers, cashews, and eggs in a curry sauce.

Vegan and gluten-free. Wok'd egg noodles with mixed vegetables, soya, and a tangy sauce.

Vegan and gluten-free. Pistachio-mint pesto, zucchini, green beans, and cherry tomatoes wok'd with egg noodles.

Gluten-free. Spinach cooked in tomatoes, garam masala, cashews, cumin, and paneer cheese.

Gluten-free. Potatoes, lotus root, and apricot dumpling with white poppyseed, fresh coconut, cashews, black and green cardamom, and white curry.

Vegan and gluten-free. Julienne cut, deep-fried eggplant in a sweet and tangy coconut milk curry sauce.

Gluten-free and vegan. Green pea and cashew dumplings, with grilled carrots and roasted fennel in a tomato-cardamom coconut milk curry.

Paneer cheese and fried bitter melon dumplings with grilled peppers and tomatoes in a chat masala curry.

Gluten-free and vegan. Mango and plantains in a rich yellow coconut milk curry.

Vegan. Balinese-style caramelized tempeh with fried garlic, onion, and mixed vegetables with peanut sauce.

Vegan and gluten-free. Butternut squash, roasted coconut, dried black curry powder, and mustard seeds in a brown curry.

Vegan and gluten-free. Sri Lankan style coconut milk curry with yellow curry, mixed fall veggies, dried fruit, and nuts.

Vegan and gluten-free. A sizzling platter of broccoli, cauliflower, mild peppers, and red onions in a tangy garam masala sauce.

Vegan. Wok'd eggplant, soya nuggets, mixed peppers, and basil, topped with crunchy cashews, sesame seeds, and fried onions.

Vegan and gluten-free. Soya nuggets, button mushrooms in a black pepper mustard sauce.