top of page
This service is not available, please contact for more information.

Chacma Kitchen South Indian Pop-up Lunch

Great food encompassing the Sathvic principles.

  • 8 British pounds
  • Portland Street

What to expect

Popping up at Wilhelmina on Saturday 25th March from 12 until 2pm Chacma are a local duo, who have been cooking authentic Indian food in various pop-ups over the past three years. They serve a variety of regional and traditional cuisines native to South India. Their food encompasses the Sathvic principles. Recreating dishes that are fresh, balanced, clean with abundance of flavour, which vary from mild to hot, sweet to sour, mellow, creamy, tangy and salty is their forte. They will be offering two dishes, catering for all diets both as eat in and takeaway. SAVE 10% IF YOU PAY IN ADVANCE enter the code CHACMA10 CLICK "BOOK NOW" TO SELECT DATE AND SEE AVAILABILITY THIS BOOKING WILL BE YOUR VOUCHER FOR 1 x MAIN COURSE YOU WILL BE ABLE TO CHOOSE THE DISH IN PERSON, EAT-IN OR TAKEAWAY. PLEASE NOTE SEATING IS LIMITED TO FIRST COME FIRST SERVED PLEASE SHOW YOUR BOOKING CONFIRMATION ON ARRIVAL SAMPLE MENU: Pav Bhaji A spicy vegetable mash, flavoured using a bespoke masala spice mix, is served with a Haddie & Trilby toasted buttered roll, accompanied by fresh red onion and lime. While a bread roll served with Indian food may seem unusual to some, it was introduced by the Portuguese carrying on their word for leavened bread - Pão. The dish is linked historically to textile mill workers in Mumbai in the 1800’s, as a fast, round-the-clock dish. When the cotton mills started flourishing, they created a huge workforce of labourers who would toil all hours in a day to meet the demand of cotton in European markets. This quick meal alternative was born to appease hunger of the tirelessly working employees.   Vegetable Molee and Lime Rice Chacma’s Vegetable Molee, is a vegetarian and vegan version of the famous Fish Molee that originated in Kerala. This dish dates back to the 15th century, during the Portuguese reign in Kerala. Legend has it that the traditional Kerala fish curries were too spicy for the Portuguese officials, and hence a woman named ‘Molly’ toned down the spice level by adding coconut milk. This resulted in this very mellow dish, the fish now being substituted with a medley of vegetables. Lime Rice, made using the Sona Masoori grain, is flavoured with mustard seeds, peanuts, curry leaves and turmeric. This adds a fresh tasting accompaniment that cuts through the creamy main dish. Masala Chai A brewed milky tea made with multiple aromatic spices and jaggery (unrefined cane sugar). It is full-bodied, spicy and creamy.


Upcoming Sessions


Contact Details

  • 23 Portland St, Leamington Spa CV32 5EZ, UK


bottom of page