Kerala Curry: Authentic Indian Street Food

A box of chickpea curry, rice, mango chutney, mint yogurt, and mini poppadums

Discover the flavours of South India this Summer term!

Gulbenkian Café chef, Anto, will be cooking up authentic Keralan street food from his pop-up food stall outside the Gulbenkian Arts Centre, for the duration of the Summer term.

The menu will change on a weekly basis, meaning customers can enjoy a variety of different South Indian dishes, from aromatic biryanis to mouth-watering dosas.

Find the Kerala Curry street food pop-up outside the Gulbenkian Arts Centre, 9 May – 16 June, Monday to Friday, 11.00 – 14.00.

V – Vegetarian | Ve – Vegan | GF – Gluten Free

Week 1

Tue 9 May – Fri 12 May

Homemade Chicken Curry (GF) £6.00
Served with basmati rice and poppadums.

Homemade Aloo Gobi Curry (Ve, GF) £5.00
Served with basmati rice and poppadums.

+ Mango chutney (Ve) and minted soya yogurt (Ve)

Week 2

Mon 15 May – Fri 19 May

Chicken Masala Dosa £6.00
Indian style pancake filled with chicken masala. Served with fresh chilli, coriander, onion, coconut chutney, and minted soya yogurt.

Vegetable Masala Dosa (Ve) £5.00
Indian style pancake filled with vegetable masala. Served with fresh chilli, coriander, onion, coconut chutney, and minted soya yogurt.

Week 3

Mon 22 May – Fri 26 May

Homemade Chicken Biryani (GF) £6.00
Served with a hard-boiled egg and topped with chilli, coriander, and onion.

Homemade Vegetable Biryani (V, GF) £5.00
Served with a hard-boiled egg and topped with chilli, coriander, and onion. (Vegan option available)

+ Mango chutney (Ve) and minted soya yogurt (Ve)

Week 4

Tue 30 May – Fri 2 June

Bombay Street Pulao (Ve, GF) £6.00
An all-in-one rice and vegetable dish.

Butter Chicken £5.00
Served with cumin rice, poppadums, fresh coriander, chilli, and onion.

+ Mango chutney (Ve) and minted soya yogurt (Ve)

Week Five

Mon 5 June – Fri 9 June

Sabzi Vegetable Curry (Ve, GF) £5.00
Served with fried rice and poppadums.

Aloo Paneer Onion Curry (V) £5.00
Served with fried rice and poppadums.

+ Mango chutney (Ve) and minted soya yogurt (Ve)

Week 6

Mon 12 June – Fri 16 June

Pick ‘n’ Mix Indian Snacks – 4 for £10

Homemade Giant Onion Bhaji (Ve, GF) £3.00
Homemade Chicken and Vegetable Samosa £3.00
Homemade Vegetable Samosa (Ve) £3.00
Homemade Spinach & Onion Pakora (Ve) £3.00

+ Mango chutney (Ve) and minted soya yogurt (Ve)

A basket filled with a vegetable dosa and drizzled with mint yogurt

Plant-Based Loyalty Scheme

A close up image of a hand holding the plant-based loyalty card which has been stamped a number of times

Get ready to help fight the climate crisis, protect nature, and improve human health!

The School of Anthropology and Conservation’s student-led Sustainability Working Group have been working with the catering team to produce a plant-based loyalty card.

The loyalty scheme rewards customers with a FREE meal for every 9 vegan meals purchased in a campus restaurant, cafe, or bar.

Plant-based loyalty cards can be used in:

  • Rutherford Dining Hall
  • Sibson Café
  • The Street Kitchen
  • Dolche Vita
  • Mungo’s
  • Origins
  • Hut 8
  • K Bar
  • Gulbenkian Arts Centre Café

 

The loyalty scheme is not just for vegetarians and vegans, but for flexitarians who are looking to reduce their meat consumption. The scheme offers an easy way for customers to try the delicious meat-free meals on campus, whilst saving money.

Loyalty cards can be picked up in participating outlets, at the till.

For more information, please contact Philippa Page (P.Page@kent.ac.uk)