Your South Indian Adventure.
4,767 miles to South India. We bring it to your table.
Tangy, savoury, spicy, aromatic — and absolutely nothing like your local curry house. Flavour profiles like you've never experienced before. Food tourism, to your doorstep.
Zero cooking skill required. An evening they'll never forget.
Bright, tangy, refreshing — Perfect pairing for the Vindaloo. The bite that balances the heat (sulphites)
Onion Pakora
Vegan
Crisp gram flour fritters with spiced onions
Vendakkai Thoran (mild)
Vegan
Okra with fresh coconut and mustard seeds (mustard)
Breads — one per head
Kerala Parotta
Veggie
Layered, flaky, hand-rolled flatbread — finishes crisp in minutes
Chapati
Vegan
Soft, simple, traditional — the everyday hero of South Indian tables
Always included with every Feast
Pilao Rice
Veggie
Fragrant basmati, whole spices, included with every Feast (dairy)
Mango Chutney
Sweet, sticky, traditional (sulphites)
Tamarind Sauce
Tangy, deep, complex
Cucumber Raita & Chilli Sauce
The cooling and the fire. Both included (dairy)
Optional extras — add in the configurator
Smoked Mutton Skewers — The Showstopper
Premium addition · £17.50 - marinated overnight in a Tamil Nadu style spice mix and then slow smoked until tender (sesame)
Masala Vada
Vegan
Spiced lentil fritters — to start · £6.50
Palak Paneer (mild)
Veggie
Spiced Spinach with paneer cheese — to start · £8 (dairy, nuts)
Shahi Tukda
Saffrom rose water and cardamom-soaked dessert — to finish · £8 (dairy, gluten, nuts)
Two ways to Feast
Pick your Feast.
Exceptional food, two ways to Feast.
A pre-picked Bestseller Box of the nation's favourite dishes.
Build Your Own Feast — you choose exactly what's in your box.
Add the Hosting Pack to either box for the full WorldFeast experience.
This week's dispatch — order by Wednesday midday for Friday delivery. Serve it Friday, Saturday or Sunday.
How many people are you hosting?
Per-head price updates as your group grows — invite the extra friend, it's worth it.
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8+ people?Speak To Us
Bestsellers Box—
Build Your Own Feast—
Most Popular Dishes
Bestsellers Box
—/ per head, for 4 people
A fixed box of the nation's favourites, selected for you.
What’s in the box (serves 4)
tap a dish for details
Goan Pork Vindaloo›
The traditional Goan pork vindaloo was the inspiration behind the WorldFeast South Indian adventure because it exemplifies, more than any other, the difference between traditional, regional Indian cuisine and what we know as curry in the UK. In short, the two dishes are unrecognisable. Our Goan Pork Vindaloo is a beautiful, authentic, sour, spicy and deeply flavoured dish and one of our favourites on the menu. Recommended to pair with our Pickled Red Onion and Pineapple Salad which takes the...
Malabar Chicken Curry›
Our Malabar curry is a sweet and sour coastal Kerala-style curry, traditionally made with chicken or seafood, gently simmered in a base of coconut milk, curry leaves, aromatics, and warming spices, and finished with a touch of sour tamarind for balance. On the world stage, this is a powerhouse of a South Indian dish and our menu simply couldn't be without it. We love the creaminess of the coconut coupled with the sweet and sour flavours from brown sugar and...
Malabar Prawn Curry›
Our Malabar curry is a sweet and sour coastal Kerala-style curry, traditionally made with chicken or seafood, gently simmered in a base of coconut milk, curry leaves, aromatics, and warming spices, and finished with a touch of sour tamarind for balance. On the world stage, this is a powerhouse of a South Indian dish and our menu simply couldn't be without it. We love the creaminess of the coconut coupled with the sweet and sour flavours from brown sugar, prawn...
Malabar Chicken Curry›
Our Malabar curry is a sweet and sour coastal Kerala-style curry, traditionally made with chicken or seafood, gently simmered in a base of coconut milk, curry leaves, aromatics, and warming spices, and finished with a touch of sour tamarind for balance. On the world stage, this is a powerhouse of a South Indian dish and our menu simply couldn't be without it. We love the creaminess of the coconut coupled with the sweet and sour flavours from brown sugar and...
Malabar Prawn Curry›
Our Malabar curry is a sweet and sour coastal Kerala-style curry, traditionally made with chicken or seafood, gently simmered in a base of coconut milk, curry leaves, aromatics, and warming spices, and finished with a touch of sour tamarind for balance. On the world stage, this is a powerhouse of a South Indian dish and our menu simply couldn't be without it. We love the creaminess of the coconut coupled with the sweet and sour flavours from brown sugar, prawn...
Goan Pork Vindaloo›
The traditional Goan pork vindaloo was the inspiration behind the WorldFeast South Indian adventure because it exemplifies, more than any other, the difference between traditional, regional Indian cuisine and what we know as curry in the UK. In short, the two dishes are unrecognisable. Our Goan Pork Vindaloo is a beautiful, authentic, sour, spicy and deeply flavoured dish and one of our favourites on the menu. Recommended to pair with our Pickled Red Onion and Pineapple Salad which takes the...
Malabar Chicken Curry›
Our Malabar curry is a sweet and sour coastal Kerala-style curry, traditionally made with chicken or seafood, gently simmered in a base of coconut milk, curry leaves, aromatics, and warming spices, and finished with a touch of sour tamarind for balance. On the world stage, this is a powerhouse of a South Indian dish and our menu simply couldn't be without it. We love the creaminess of the coconut coupled with the sweet and sour flavours from brown sugar and...
Malabar Prawn Curry›
Our Malabar curry is a sweet and sour coastal Kerala-style curry, traditionally made with chicken or seafood, gently simmered in a base of coconut milk, curry leaves, aromatics, and warming spices, and finished with a touch of sour tamarind for balance. On the world stage, this is a powerhouse of a South Indian dish and our menu simply couldn't be without it. We love the creaminess of the coconut coupled with the sweet and sour flavours from brown sugar, prawn...
Pickled Red Onion & Pineapple Salad›
This is a fresh salad-style accompaniment made from thinly sliced red onions quickly pickled with acidity (vinegar or citrus) and combined with sweet pineapple, finished with coriander. It is designed to bring freshness to reduce the heat and sweetness to balance the sourness of the pork vindaloo. History & cultural background This dish is not part of traditional Indian regional cooking, but draws inspiration from several elements found in South India: Pickling traditions (oorugai / achar), especially in Tamil Nadu...
Batata Palya›
Batata palya is a dry-style South Indian potato dish, made by sautéing potatoes with mustard seeds, curry leaves, green chilli, onion and ginger. It is cooked until the potatoes are soft with lightly crisped edges, never saucy. Pairs well with every main on the menu, and is, quite frankly, probably our favourite side. History & cultural background Potatoes were introduced to India by European traders in the 17th–18th centuries and were quickly absorbed into South Indian home cooking due to...
Onion Pakora›
Onion pakora is a crispy deep-fried fritter made by slicing onions and coating them in a spiced chickpea flour (besan) batter, then frying until golden and crisp. It is one of India’s most popular snacks. History & cultural background Pakoras have been eaten in India for centuries, evolving as a quick, affordable street snack, a tea-time accompaniment or a monsoon favourite, traditionally eaten during rainy weather Originating in North India, pakoras spread rapidly across the country because besan was inexpensive, filling,...
Vendakkai Thoran›
Vendakkai thoran is a traditional Kerala dry vegetable dish made by chopping okra (vendakkai) and lightly stir-frying it with fresh grated coconut, onion or shallots, green chilli, ginger, curry leaves, and mustard seeds. It is cooked until just tender, never saucy. History & cultural background Thoran is one of the oldest everyday cooking styles in Kerala, rooted in rice-based meals, coconut-rich agriculture and minimalist spice use. Historically, thorans were designed as light vegetable accompaniments to rice, sambar, rasam, or fish...
Batata Palya›
Batata palya is a dry-style South Indian potato dish, made by sautéing potatoes with mustard seeds, curry leaves, green chilli, onion and ginger. It is cooked until the potatoes are soft with lightly crisped edges, never saucy. Pairs well with every main on the menu, and is, quite frankly, probably our favourite side. History & cultural background Potatoes were introduced to India by European traders in the 17th–18th centuries and were quickly absorbed into South Indian home cooking due to...
Pickled Red Onion & Pineapple Salad›
This is a fresh salad-style accompaniment made from thinly sliced red onions quickly pickled with acidity (vinegar or citrus) and combined with sweet pineapple, finished with coriander. It is designed to bring freshness to reduce the heat and sweetness to balance the sourness of the pork vindaloo. History & cultural background This dish is not part of traditional Indian regional cooking, but draws inspiration from several elements found in South India: Pickling traditions (oorugai / achar), especially in Tamil Nadu...
Onion Pakora›
Onion pakora is a crispy deep-fried fritter made by slicing onions and coating them in a spiced chickpea flour (besan) batter, then frying until golden and crisp. It is one of India’s most popular snacks. History & cultural background Pakoras have been eaten in India for centuries, evolving as a quick, affordable street snack, a tea-time accompaniment or a monsoon favourite, traditionally eaten during rainy weather Originating in North India, pakoras spread rapidly across the country because besan was inexpensive, filling,...
Vendakkai Thoran›
Vendakkai thoran is a traditional Kerala dry vegetable dish made by chopping okra (vendakkai) and lightly stir-frying it with fresh grated coconut, onion or shallots, green chilli, ginger, curry leaves, and mustard seeds. It is cooked until just tender, never saucy. History & cultural background Thoran is one of the oldest everyday cooking styles in Kerala, rooted in rice-based meals, coconut-rich agriculture and minimalist spice use. Historically, thorans were designed as light vegetable accompaniments to rice, sambar, rasam, or fish...
Chapati›
Chapati is a simple unleavened (no yeast or rising agent) flatbread made from whole-wheat flour (atta), water, and salt, rolled thin and cooked on a hot griddle (tawa). It is one of the most fundamental everyday breads in Indian cuisine. History & cultural background Chapati has ancient roots, dating back thousands of years, tied to: Wheat cultivation in North India Hearth-based cooking Agrarian daily meals Because wheat thrived in the fertile northern plains, chapati became the daily bread of the...
Kerala Parotta›
Kerala parotta (also spelled porotta) is a flaky, layered South Indian flatbread made from refined wheat flour, oil, water, and salt. The dough is stretched, layered, and folded repeatedly, then pan-cooked on a hot griddle until crisp outside and soft, chewy inside. Despite looking similar to North Indian paratha, Kerala parotta is a distinct bread with a different technique, texture, and cultural background. History & cultural background Kerala parotta emerged in the 20th century along the Malabar Coast, shaped by...
Kerala Parotta›
Kerala parotta (also spelled porotta) is a flaky, layered South Indian flatbread made from refined wheat flour, oil, water, and salt. The dough is stretched, layered, and folded repeatedly, then pan-cooked on a hot griddle until crisp outside and soft, chewy inside. Despite looking similar to North Indian paratha, Kerala parotta is a distinct bread with a different technique, texture, and cultural background. History & cultural background Kerala parotta emerged in the 20th century along the Malabar Coast, shaped by...
Chapati›
Chapati is a simple unleavened (no yeast or rising agent) flatbread made from whole-wheat flour (atta), water, and salt, rolled thin and cooked on a hot griddle (tawa). It is one of the most fundamental everyday breads in Indian cuisine. History & cultural background Chapati has ancient roots, dating back thousands of years, tied to: Wheat cultivation in North India Hearth-based cooking Agrarian daily meals Because wheat thrived in the fertile northern plains, chapati became the daily bread of the...
Kerala Parotta›
Kerala parotta (also spelled porotta) is a flaky, layered South Indian flatbread made from refined wheat flour, oil, water, and salt. The dough is stretched, layered, and folded repeatedly, then pan-cooked on a hot griddle until crisp outside and soft, chewy inside. Despite looking similar to North Indian paratha, Kerala parotta is a distinct bread with a different technique, texture, and cultural background. History & cultural background Kerala parotta emerged in the 20th century along the Malabar Coast, shaped by...
Chapati›
Chapati is a simple unleavened (no yeast or rising agent) flatbread made from whole-wheat flour (atta), water, and salt, rolled thin and cooked on a hot griddle (tawa). It is one of the most fundamental everyday breads in Indian cuisine. History & cultural background Chapati has ancient roots, dating back thousands of years, tied to: Wheat cultivation in North India Hearth-based cooking Agrarian daily meals Because wheat thrived in the fertile northern plains, chapati became the daily bread of the...
Kerala Parotta›
Kerala parotta (also spelled porotta) is a flaky, layered South Indian flatbread made from refined wheat flour, oil, water, and salt. The dough is stretched, layered, and folded repeatedly, then pan-cooked on a hot griddle until crisp outside and soft, chewy inside. Despite looking similar to North Indian paratha, Kerala parotta is a distinct bread with a different technique, texture, and cultural background. History & cultural background Kerala parotta emerged in the 20th century along the Malabar Coast, shaped by...
Chapati›
Chapati is a simple unleavened (no yeast or rising agent) flatbread made from whole-wheat flour (atta), water, and salt, rolled thin and cooked on a hot griddle (tawa). It is one of the most fundamental everyday breads in Indian cuisine. History & cultural background Chapati has ancient roots, dating back thousands of years, tied to: Wheat cultivation in North India Hearth-based cooking Agrarian daily meals Because wheat thrived in the fertile northern plains, chapati became the daily bread of the...
Every box comes with pilao rice, four sauces & chutneys per person.
Not what you fancy? Try Build Your Own Feast.
Build Your Own Feast
£22.50/ per head, for 4 people
Minimum feast 0kg · g of food per head
Your Feast, built exactly as you want it.
One main per head — four curated options
One side per head — four to choose from
Hand-rolled breads (Kerala parotta or chapati)
Pilao rice, four sauces & chutneys
+ The Hosting Touches
Curated South Indian playlist — ambience as if you were really there. Listen on Spotify or Apple Music.
Menu Cards — dish and heritage detail on your Feast. One pack for the table to share.
We portion generously — always. Nobody leaves your table hungry.
You're building
South Indian Feast
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Let’s beginStep 1 of 5
Step 1 of 5
Choose your mains
4 mains for 4 people included in your Feast. Any combination. Add extras if you please.
Malabar Prawn CurryCoconut, curry leaves, mustard seeds, slow-cooked Kerala-styleOur Malabar curry is a sweet and sour coastal Kerala-style curry, traditionally made with chicken or seafood, gently simmered in a base of coconut milk, curry leaves, aromatics, and warming spices, and finished with a touch of sour tamarind for balance. On the world stage, this is a powerhouse of a South Indian dish and our menu simply couldn't be without it. We love the creaminess of the coconut coupled with the sweet and sour flavours from brown sugar, prawn...
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+£15.50 each extra
Goan Pork Vindaloo12-hour marinated, vinegar-spiced, traditional Portuguese-GoanThe traditional Goan pork vindaloo was the inspiration behind the WorldFeast South Indian adventure because it exemplifies, more than any other, the difference between traditional, regional Indian cuisine and what we know as curry in the UK. In short, the two dishes are unrecognisable. Our Goan Pork Vindaloo is a beautiful, authentic, sour, spicy and deeply flavoured dish and one of our favourites on the menu. Recommended to pair with our Pickled Red Onion and Pineapple Salad which takes the...
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+£15.50 each extra
Malabar Chicken CurryCoconut milk, ginger, fresh curry leaves, slow-cookedOur Malabar curry is a sweet and sour coastal Kerala-style curry, traditionally made with chicken or seafood, gently simmered in a base of coconut milk, curry leaves, aromatics, and warming spices, and finished with a touch of sour tamarind for balance. On the world stage, this is a powerhouse of a South Indian dish and our menu simply couldn't be without it. We love the creaminess of the coconut coupled with the sweet and sour flavours from brown sugar and...
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+£15.50 each extra
Vegetable Sambar VeganTamarind broth, lentils, vegetables, classic South IndianThis dish, which is a mild vegetable and lentil marvel, is about as South Indian as it gets! Vegetable sambar is a South Indian lentil and vegetable stew made from toor dal (pigeon pea lentils), tamarind, seasonal vegetables, and a distinctive spice blend known as sambar powder. It is finished with a tempering of mustard seeds, curry leaves, and dried red chillies. History & cultural background Sambar has a fascinating history rooted in Tamil Nadu, with origins often linked to...
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+£15.50 each extra
Choose at least 4 mains to continue
Step 2 of 5
Choose your sides
4 sides for 4 people included in your Feast. Any combination. Add extras if you please.
Batata Palya VeganSpiced potatoes, mustard seeds, curry leavesBatata palya is a dry-style South Indian potato dish, made by sautéing potatoes with mustard seeds, curry leaves, green chilli, onion and ginger. It is cooked until the potatoes are soft with lightly crisped edges, never saucy. Pairs well with every main on the menu, and is, quite frankly, probably our favourite side. History & cultural background Potatoes were introduced to India by European traders in the 17th–18th centuries and were quickly absorbed into South Indian home cooking due to...
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+£7.50 each extra
Pickled Red Onion & Pineapple Salad VeganBright, tangy, refreshingThis is a fresh salad-style accompaniment made from thinly sliced red onions quickly pickled with acidity (vinegar or citrus) and combined with sweet pineapple, finished with coriander. It is designed to bring freshness to reduce the heat and sweetness to balance the sourness of the pork vindaloo. History & cultural background This dish is not part of traditional Indian regional cooking, but draws inspiration from several elements found in South India: Pickling traditions (oorugai / achar), especially in Tamil Nadu...
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+£7.50 each extra
Onion Pakora VeganCrisp gram flour fritters with spiced onionsOnion pakora is a crispy deep-fried fritter made by slicing onions and coating them in a spiced chickpea flour (besan) batter, then frying until golden and crisp. It is one of India’s most popular snacks. History & cultural background Pakoras have been eaten in India for centuries, evolving as a quick, affordable street snack, a tea-time accompaniment or a monsoon favourite, traditionally eaten during rainy weather Originating in North India, pakoras spread rapidly across the country because besan was inexpensive, filling,...
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+£7.50 each extra
Vendakkai Thoran VeganOkra with fresh coconut and mustard seedsVendakkai thoran is a traditional Kerala dry vegetable dish made by chopping okra (vendakkai) and lightly stir-frying it with fresh grated coconut, onion or shallots, green chilli, ginger, curry leaves, and mustard seeds. It is cooked until just tender, never saucy. History & cultural background Thoran is one of the oldest everyday cooking styles in Kerala, rooted in rice-based meals, coconut-rich agriculture and minimalist spice use. Historically, thorans were designed as light vegetable accompaniments to rice, sambar, rasam, or fish...
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+£7.50 each extra
Choose at least 4 sides to continue
Step 3 of 5
Choose your breads
4 breads for 4 people included in your Feast. Any combination. Add extras if you please.
Kerala Parotta VeggieLayered, flaky, hand-rolled flatbreadKerala parotta (also spelled porotta) is a flaky, layered South Indian flatbread made from refined wheat flour, oil, water, and salt. The dough is stretched, layered, and folded repeatedly, then pan-cooked on a hot griddle until crisp outside and soft, chewy inside. Despite looking similar to North Indian paratha, Kerala parotta is a distinct bread with a different technique, texture, and cultural background. History & cultural background Kerala parotta emerged in the 20th century along the Malabar Coast, shaped by...
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+£2.00 each extra
Chapati VeganSoft, simple, traditionalChapati is a simple unleavened (no yeast or rising agent) flatbread made from whole-wheat flour (atta), water, and salt, rolled thin and cooked on a hot griddle (tawa). It is one of the most fundamental everyday breads in Indian cuisine. History & cultural background Chapati has ancient roots, dating back thousands of years, tied to: Wheat cultivation in North India Hearth-based cooking Agrarian daily meals Because wheat thrived in the fertile northern plains, chapati became the daily bread of the...
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+£2.00 each extra
Choose at least 4 breads to continue
Step 4 of 5 · optional
Optional extras
Purely optional — your Feast is already complete. Add a showstopper, a pudding or a drink if you fancy, or just continue to delivery with nothing added.
The Hosting Pack
Photo
The Hosting Pack
Menu cards, napkins, table talkers and the curated playlist — everything that makes it feel like an occasion. · £12.00
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The Showstopper
Tamil Nadu Smoked Mutton Skewers
Premium addition · £17.00
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Starters
Masala Vada
Spiced lentil fritters · £6.50
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Palak Paneer
Spinach with paneer cheese · £8.00
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To finish
Shahi Tukda
Saffron-soaked dessert · £10.00
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Drinks
Beer selection
Curated 4-pack · £18.00
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Wine pairing — white
Our pick · £19.00
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Wine pairing — red
Our pick · £14.00
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Cocktail duo
2 RTDs · £14.00
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Step 5 of 5
Pick your delivery date
All food is prepared to order, so we deliver on Fridays. Serve your Feast any time that weekend — Friday, Saturday or Sunday. DPD give you a one-hour delivery slot on the day, or leave it somewhere safe if you're out.
Selected delivery
Select a Friday
Dispatch—
Plans change? You can move your delivery date up to 3 days before — just reply to your order confirmation.
How easy is it really?
Worried it's complicated? Watch how easy it really is.
Box to table in 30 minutes — no chef skills required. Watch the walkthrough video, or read the step-by-step guide.
Every pin marks a UK town we've shipped a Feast to. Free delivery over £65, right across the mainland.
England, Scotland & Wales — if you're on the UK mainland, we deliver to you.
The Hosting Experience Pack
Seven things that turn dinner into an event.
The Hosting Pack — the difference between a great meal and one your guests talk about for weeks.
Host's Guide
A simple step-by-step guide to become a legendary host. Timings, plating, talking points — everything you need to land the evening with zero pressure.
The Icebreaker Game
Part guided tour, part quiz. Walk your guests through the dishes and the region they're from — either given as a little talk, or split across numbered cards for everyone to read aloud. Then a quick-fire round on the food, the culture, and the playlist. See who was paying attention.
The Afters Game
Keep the party going. Themed word cards, two teams, three timed rounds — each tougher than the last. Describe it, narrow it to one word, act it out. We've included blanks so you can make it as spicy as the food (keep it clean on the printed ones). Losers serve pudding or clear the table. Winners choose which.
Curated South Indian playlist
90 minutes of cuisine-matched ambience, curated track by track. Scan the QR card, play on Spotify or Apple Music. The room sets itself while you finish the food.
A pack of menu cards per guest
A small set of cards at every setting. One card per dish, with dish and heritage detail on each. The first thing your guests will pick up — and the first thing they'll take a photo of.
Branded linen napkins
Reusable linen, subtly branded. One per guest — yours to keep. The keepsake kind, not the kind you bin after dinner.
The Hosting Experience Pack, in the flesh
Inside the Hosting Pack
Simple from start to finish
Four steps. Total peace of mind.
From the moment you order to the moment they leave — everything handled.
Choose yourThe FeastThe Immersive Feast
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guests
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Choose your tier & group size
Pick your experience tier and how many you're feeding — per-head pricing updates as your group grows.
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Build your menu
Choose your dishes, configured entirely to your taste.
3
Choose Your Delivery Friday
Everything arrives ready to finish. Simple instructions, stunning results, zero cooking skill required. On the table in 45 minutes or less.
4
Take the compliments
Sit back and enjoy the evening. You've given them something they'll be talking about for weeks.
Yes — that's the whole point. Every Feast comes with the Finishing & Serving Guide and The Condiment Bag, so you know exactly what to do from the moment the box arrives. The Hosting Pack adds The Icebreaker Game to get the room talking before the first bite, so you don't even need to think of conversation. If you can boil a kettle and follow a one-page sheet, you can do this.
30 minutes from box to table for a 4-person Feast. Most of that is hands-off — warming through, finishing the breads, plating up. We've timed it dozens of times.
Every dish has a full ingredient and allergen breakdown. We have vegetarian and vegan main options, and we can flag the gluten-free options.
No problem — we've fed groups of 20+. Hit the "8+ people? Speak To Us" option in the configurator and we'll work it out with you. The only constraint is your preparation space — let us help you come up with the best answer for your space and budget.
We deliver on Fridays, and your Feast keeps until Sunday — so serve it Friday, Saturday or Sunday, whenever suits. Order by Wednesday midday to secure your slot, then pick your date in the configurator above.
Tell us within 24 hours and we'll make it right — replacement, credit, or refund, your choice.
Pick a date. Pick a Feast. Your South Indian Adventure awaits.
