Chickpeas simmered with whole spices until they soak up everything, served over basmati with a little achaar on the side. It's the honest, everyday North Indian plate — vegan-friendly, protein-rich, and deeply satisfying.
Chana masala is home cooking in the truest sense: humble chickpeas turned into something you crave by patience and good spicing. We cook ours low and slow so the chickpeas stay whole but take on the full depth of the masala.
What's in the bowl
Chickpea curry built on whole spices — cumin, coriander, a tomato-onion base — over fresh basmati, with a touch of achaar (pickle) for a sharp, tangy lift. It's filling without being heavy.
Why people order it
It's plant-based, packed with protein from the chickpeas, and it's the kind of dish that sits well at lunch — you're satisfied, not sleepy. It's a quiet favorite that earns its regulars.
Good to know
- Is this vegan?
- The chana masala itself is plant-based. Let us know you want it kept vegan and we'll make sure the sides line up. Heat is adjustable — just ask for mild or spicy.
- Is it spicy?
- It carries a warm, earthy spice from whole seeds rather than a sharp chili heat. We can make it milder or spicier on request.
- Does it come with rice?
- Yes — it's served over fresh basmati. You can add bread at checkout if you'd like.
- Is it filling for a workday lunch?
- Very — chickpeas are hearty and high in protein, so it holds you through the afternoon without the heaviness of a richer curry.