Foreign Return Indian Restaurant

Semolina shell, chickpea-potato, sweet yoghurt, tamarind, sev, sprouts, bhalla. Raj Kachori, meaning ''royal kachori,'' - a royal treat once fit for kings, now a feast of sweet, tangy and spicy flavours. Each portion ordered contributes to McGrath Foundation in support to cancer.

Sweet potato, jalapenos, avocado, chickpea creme, onion, coriander, spice mix. Chaat - a timeless Indian classic, lip-smacking delight, reinvented with sweet potato & avocado. Nut-free

Mix vegetable, in-house masala, muhammara. Shami Kebab – a Mughal-era delight with Persian roots, now reinvented with a vegetarian twist

Soya chaap, vegan cheese, masalas, cashew, fresh coriander. Char-grilled soya chaap, filled with spiced plant-based cheese and marinated in a creamy cashew-infused blend

Tofu, roast spice mix, smoked coconut cream, olive pepper relish, jalapeno chutney. Morocco & India – linked by the Spice Route, bonded by bold flavours and ancient traditions. Nut-free

Seasonal vegetables, cashew onion gravy, saffron, green cardamom. Adapted from Persian meatballs, vegetable kofta evolved into a vegetarian classic, enjoyed in aromatic gravies across Indian cuisine for centuries

Baby potatoes, toasted sesame, onion, cumin, fresh coriander, spices. Introduced by the Portuguese in the 16th century, potato (aloo) became deeply localised in Indian curries, snacks, and street food traditions. Nut-free

Yellow lentils, burnt cumin, garlic, dry red chilli. Lentils - a 10,000-year-old legacy, a staple in Vedic diets, remains a culturally significant and beloved dish till date. Nut-free

Eggplant, vangi masala, peanut, toasted sesame. A lost Maharashtrian gem, revived at FR with a forgotten Solapur recipe, bringing tradition back to the table

Seasonal vegetables, onion coconut gravy, masalas, lemon juice. A Marwari-style mixed vegetable curry, typically rich, spicy, cooked in onion, chillies, coconut gravy. Nut-free