At Indus Folk, we’re redefining the way Indian food fits into modern life — rooted in heritage, reimagined for today.
Protein-packed quinoa bowl with chicken or paneer, chickpeas, green peas, beetroot and almonds. Fuel your day.
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Wholesome sorghum base with shami kebab, hyacinth beans, sweet potato, carrot and supercharged seeds.
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Clean, plant-based sorghum bowl with soya chaap, chickpeas, beetroot, carrot and a bold chili sauce.
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Tandoori seabass over quinoa with chickpeas, hyacinth beans, broccoli, carrot and a cool yoghurt chutney.
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Rich Australian mutton bhuna over basmati rice with kidney beans, broccoli, mint chutney and almonds.
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Tender chicken simmered in a velvety tomato and cashew cream sauce, kissed with kasuri methi. A timeless North Indian favourite.
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Hearty soya chaap slow-cooked in a bold onion-tomato masala with cashews and warming spices. Completely plant-based.
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Creamy spinach curry with soft paneer, fragrant cumin and a drizzle of ghee. A wholesome Indian classic.
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Soft cottage cheese in a rich, indulgent tomato-cashew gravy with cream and aromatic spices. Pure comfort on a plate.
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