top of page

Sample Menu

YBA Menu - Curry Take Away #7.jpg




Smoked Aubergine Curry

Wedges of aubergine are smoked using an ancient Indian method, with a piece of smouldering lumpwood charcoal placed inside a covered dish. With ginger, garlic, tomato wedges and aromatic spices. 

Sweet Potato Vindaloo

Originally a popular Portuguese dish, the vindaloo has progressed from vinho e alhos - a white wine and garlic stew - to the modern day version that uses white wine vinegar and garlic. Sweet potatoes are combined with a warming garam masala of pepper, cloves, cinnamon and star anise. A sweet, sour and pungent dish with a kick. 

Spicy Mutton Curry

Slow cooked, locally sourced mutton and chickpeas in a rich, spicy tomato sauce. 


Paneer & Red Pepper Curry

Red bell peppers and fresh tomatoes are cooked slowly to develop a sweet flavour that compliments cubes of creamy paneer. Lightly spiced.




Onion Bhajis

With fennel, cumin and fresh coriander leaves. 



Homegrown Squash & Red Lentil Sambhar

Sambhar is a lentil-based vegetable curry, cooked in a tamarind broth, with sweet and sour notes. Topped with fresh coriander and crispy onions. 

Garlic Raita

Kachumbar (tomato and cucumber salad) 

Coriander Pesto  

Lime Pickled Onions 

Sweet & Hot Tomato Chutney




If you have any allergies or intolerances or would like detailed ingredient information please get in touch.

YBA Food Hygiene.jpg
bottom of page