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Palatte Take
“A bold, fiery ginger juice shot that tingles your throat and wakes up every taste bud — pure, punchy, and wonderfully Portuguese.”
Corn Chaat
Kathmandu Kitchen
“Sweet charred corn kernels tossed with zesty spices, lime, and fresh herbs — a lighter chaat option that punches way above its weight.”
Shares the same bright clean freshness and bright tangy notes
Asa wot
Lalibela
“Flaky fish simmered in a fragrant, warmly spiced Ethiopian sauce — a more delicate but equally soul-stirring option that brings the sea into this landlocked cuisine's flavor world.”
Connected by warm building spice and heat-seeking fire
Karahi (Vegan)
“A bubbling iron-wok curry bursting with tomatoes, peppers, and cumin-kissed vegetables — a dish that proves plant-based cooking can be every bit as fierce and satisfying as anything on the menu.”
Connected by bright tangy notes and heat-seeking fire
Madras (Vegan)
“A bold, South-Indian-inspired curry with a fierce red chilli heat and a tangy tamarind backbone, packed with vegetables that soak up every drop of that magnificent sauce.”
Karahi (Grote Garnalen)
“Plump king prawns cooked quickly in a blazing, high-heat karahi of fresh tomatoes and green chilli — shellfish sweetness meets Himalayan spice in one spectacular wok.”
Sanbitter
Bella Storia
“Campari's little red cousin in a miniature bottle — intensely bitter, deeply herbal, and the most authentically Italian way to open your appetite.”
Gochu Bowl Veggie
Gochu Gang
“A vibrant, plant-powered rice bowl loaded with seasoned vegetables and Korean-spiced goodness — proof that vegetarian can be just as loud and satisfying as the rest of the menu.”
Connected by bright tangy notes and bright clean freshness
Vegan Pastor (Soy)
Taco Lindo
“Vegan Pastor (Soy)”
Connected by warm building spice and bright clean freshness