Most people choose their main curry first and then stop. That is a shame, because the vegetable dishes are what turn a plate of curry into a proper Indian meal. A good side brings a different texture, a different level of spice, or simply something fresh to cut through a rich sauce.
At our West End restaurants in Charing Cross and Soho, the Vegetable Special section of the menu is where these dishes live. Every one of them can be ordered as a side to share or, if you choose two or three, as a full vegetarian meal. Here are the ones we think are worth adding to your order, and why.
Why side dishes matter
In many Indian homes, a meal is rarely a single dish. It is usually a spread: a dall, one or two vegetable dishes, something richer, rice and bread. Each element does a job. A dry potato dish gives you something to bite into. A lentil dish adds comfort and body. Something sharper or spicier wakes the palate up between mouthfuls.
Restaurant menus in Britain tend to put the main curry at the centre, but the same principle applies. Adding one or two vegetable dishes makes the whole table more interesting, and it makes sharing easier. If you want the bigger picture, our guide on how to order at an Indian restaurant walks through building a balanced order.
Potato dishes: Bombay Aloo and Aloo Gobi
Bombay Aloo is potatoes cooked with garlic, herbs and medium spices. It is a little drier than a curry, so it sits happily next to a saucy main and soaks up whatever it touches. If you only add one side, this is a strong choice.
Aloo Gobi is cauliflower and potato stir-fried with onions, garlic and spices. The cauliflower picks up colour in the pan and gives the dish a nutty edge. It is a classic for good reason, and it is lighter than you might expect.
Saag Aloo, potato and spinach with a touch of garlic, is the gentlest of the three and a good choice for anyone who prefers mild food.
Bhajis: aubergine, okra and mushroom
On our menu, a bhaji in this section means vegetables cooked down with onions and spices, not the crispy fritter you might know as a starter.
- Brinjal Bhaji: aubergine cooked with onions, spices, garlic and herbs. Aubergine turns soft and almost creamy, and it carries spice very well.
- Bhindi Bhaji: green okra cooked with onions, butter and medium spices. Okra has a fresh, grassy flavour and a texture that people tend to love once they try it.
- Mushroom Bhaji: mushrooms stir-fried with onions, herbs, garlic and spices. Earthy and savoury, it is a good match for tandoori dishes.
These three are particularly good if your main is something from the tandoor, which arrives without a sauce. A bhaji alongside gives you the moisture and spice to go with your rice and bread. Our piece on cooking in the tandoor explains why grilled dishes and sauced dishes work so well together.
Lentils and chickpeas
Tarka Dall is lentils with butter, herbs, fried garlic and aromatic spices. The "tarka" is the hot butter and fried garlic poured over at the end, and it is the reason the dish smells so good when it reaches the table. Dall Makani is richer, with subtle smoky lentils, a creamy finish and gentle spice. Dall dishes are a comfort food across much of India, and many people would not consider a meal complete without one. Our article on Indian slow cooking has more on why dall rewards patience.
Chana Masala is chickpeas with garlic, onions, tomatoes and lime in a medium-spiced sauce. The lime keeps it bright, so it is a good balance to anything creamy on the table.
Something different: Gobi Manchurian and Mixed Vegetables
Gobi Manchurian is crispy cauliflower with vegetables in a savoury Indo-Chinese sauce. Indo-Chinese cooking is often said to have grown up in Kolkata, and it has become popular across India. It is a fun addition to a sharing table, with a crunch that nothing else on the menu quite matches.
Mixed Vegetables are cooked with herbs and spices in a medium curry sauce. If you want one vegetable dish that keeps everyone happy, this is it.
How many sides to order
A rough guide that works at our tables: for two people, one main each plus one vegetable side, rice and a bread. For four, two or three mains and two vegetable sides. For a vegetarian table, three or four vegetable dishes with a dall at the centre is a full and very satisfying meal.
Please tell us about allergies when you book. Our kitchen handles nuts, dairy, eggs, gluten, fish, shellfish, soya and sesame, and our team will help you choose.
Book a table
You can see every vegetable dish on our menu, served at both our Charing Cross and Soho restaurants. If you are going to a show, our pre-theatre menu is a relaxed way to eat well beforehand. Book a table, add a side or two, and see how much they change the meal.
