Divaa Indian Restaurant

Crunchy spinach leaves in a chickpea and lentil

Beetroot and tapioca pearls patties with fennel

in a fragrant and creamy coconut milk

simmered in a sauce of tamarind, ripe tomatoes,

tomatoes, cashew, fenugreek, and cream

Tender pieces of marinated lamb with

Tandoor cooked chicken thigh fillets, marinated

Soft lamb kebabs with cardamom, clove,

marinated with mint, coriander, ginger, lime, and

Baby eggplants simmered in a rich and

Slow-cooked black lentils and kidney beans

Potato and cottage cheese ‘koftas’

Green peas and cottage cheese in a

in a fiery sauce of red chillies, vinegar,