From slow-cooked spinach to silky makhani, Marta builds every gravy at Foodee from scratch.

New to Foodee? Start with these five guest favourites – from silky paneer makhani to smoky tandoori paneer.

Squash, cauliflower and warming spices take centre stage on our new autumn specials.

Three small steps that make the difference between sticky rice and perfect, separate grains.

Our clay oven reaches over 400°C. Here’s how our chefs turn simple whole-wheat dough into soft, charred roti in seconds.

Every Friday from 7pm, enjoy dinner with acoustic sets from local musicians.

Why our mixed vegetable curry tastes a little different every month – and why that’s a good thing.

Fresh paneer is softer, creamier and soaks up flavour better – here’s how we make it every morning.

Cumin, coriander, turmeric, garam masala and chilli – how each one shapes the food you love.

Birthdays, team dinners or family get-togethers – here’s how we make group bookings easy.

Light, cooling sides that balance spice and make the most of summer produce.

Our head chef explains how to build a balanced thali – one plate, many flavours.