Tofu cubes cooked in creamy spinach sauce made from coconut cream, cashew cream, onion, tomato, fresh baby spinach and spices served with 16oz riceVegan raita made with cashew yogurt, cucumber and seasoning 2oz,  Thebe: Nepali pickle made with fresh daikon, carrot, sprouted mung bean, sesame seed, Sichuan pepper, pickle spices and finished with fenugreek seed tempering 2oz.