The Michael Collection
Masoor Dal Tadka
Silky red lentil dal with a spiced onion-tomato masala, finished with a crispy fried garlic and mustard seed tadka poured tableside.
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Korean Doenjang Jjigae with White Beans
Hearty Korean fermented soybean paste stew with white kidney beans, mushrooms, and vegetables. Deeply savory, warming, and umami-rich.
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Sichuan Mapo Lentils
Vegan take on classic mapo tofu using green lentils with doubanjiang, Sichuan peppercorns, and chili oil. Intensely numbing and spicy.
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Punjabi Potato Curry (Punjabi Dum Aloo)
Every state in India has its own potato curry. This Punjabi dum aloo features baby new potatoes fried until golden, then mixed with a flavorful sauce of cashews, onions, and tomatoes.
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Eggplant and Pea Curry (Baingan Matar Masala)
A comforting and classic Indian curry featuring tender eggplant and sweet peas in a spiced tomato-onion gravy.
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Gujarati Dal with Peanuts + Star Anise
A traditional Gujarati dal featuring toor lentils, peanuts, and a complex sweet, sour, and spiced flavor profile with star anise and curry leaves.
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Mushroom and Pea Kheema (Masaruma Matar ka Keema)
A vegetarian take on kheema using finely chopped mushrooms and peas, served uniquely in hollowed-out brioche buns.
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Shredded Roti with Red Cabbage + Carrot (Kottu Roti)
A Sri Lankan street food classic using shredded roti or flatbread stir-fried with vegetables, egg, and spices. Great for using leftovers.
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Sweet Potato Vindaloo
A sweet, sour, and pungent vindaloo curry featuring sweet potatoes, based on the traditional Goan dish with Portuguese origins. Spicy but balanced.