FOOD

One well-known legend has it this popular dish was created by Draupadi, the heroic protagonist from Mahabharata, who was challenged by her mother-in-law to make a dish from leftover vegetables and dough. 

We give an unexpected twist to this classic Indian street food by adding potato, avocado, pickled beets, and classic jaljeera (cumin-flavoured water). 

Make it Magical: Add Spiced Vodka/ Spiced Tequila/ Spiced White Rum at $2.50 

 Portuguese sailors brought a root vegetable known as "aloo" (potato) into Bengal in the 17th Century. "Aloo Tikki" was invented as a vegetarian substitute for meat patties in the Indian Subcontinent.
We serve ours with coleslaw, apple aioli, onion and tomato.

Make it Magical: Add Pulled Pork / Chicken Devilled Eggs $8 

 Derived from the Sanskrit word “parpat,” meaning “flattened disc,” pappadams is a popular snack that has been a mainstay in Indian households for generations.

Experience pappadams from different regions in India made from rice, sago and lentil crisps and served with tangy hummus, mango-chili chutney and tomato-garlic chutney. 

In the 17th century, Emperor Shah Jahan’s Hakim (physician) asked him to consume food that was light on the stomach but high on spices to help build his immunity. “Chaat” means “to lick,” and legend has it the emperor enjoyed the fragrant dish so much he licked his fingers in delight. 

Papdi Chaat is the most common chaat found on the streets of India. We serve this savoury fried snack with Jadoo’s homemade guacamole and salsa, mint-cilantro chutney, melted cheese and sev. 

 A healthy twist on a classic puffed rice evening snack from Mumbai.

We transform this snack into a meal to remember with chili honey dressing, avocado and sev.dd a description about this item

The word “taco” originally referred to little sticks of dynamite.

We transform the popular traditional Mexican dish with flavourful garlic and Thai basil shrimp topped with Jadoo’s explosive homemade sriracha sauce and served in a crisp taco shell. 

An eclectic assortment of our Jadoo’s chaats and tacos.  sauce and served in a crisp taco shell. 

While the origin of this dish may be debated (some say it originated in Britain) the flavours of this popular Indian street food are undisputed.

We take clay-oven seared marinated chicken and serve it on steamed bao topped with mint-cilantro chutney, arugula and pineapple carpaccio. 

When the ageing Nawab of Lucknow, Wajid Ali Shah, lost his teeth he didn’t lose his love for meat. His wish was his command: in response, his royal chefs created a kebab called “galouti” which means “melt in the mouth.”

We give this traditional Indian street food a unique twist by serving our pan-seared lamb burgers with coin-sized parathas and topping it with mint-cilantro chutney. 

The Nizams of Hyderabad brought kulcha to fame by including the common royal breakfast dish on their flag and coat of arms.

We redefine this classic leavened dough bread dish by adding soft cheese, fresh chilis, and serving it with a tangy shorba gravy and a side of kachumber salad. 

When this dish became mainstream in 1960, it didn't include the butter and cheese that make it a popular street food in India today.

Our version includes butter and cheese along with a mélange of vegetables, aromatic spices, and pickled onions. We serve ours with garlic pao buns for an unforgettable experience.

Make it Magical: Add Mutton Keema $3.50 

An Indian tribute to a North American classic!

We replace the traditional hot dog with a marinated spiced mutton seekh kebab cooked on a skewer in a clay oven and serve it on a hot dog bun. We serve ours with a traditional Kachumber Salad made from cucumber, tomato, and onion. 

This dish, which is thought to have originated in Mozambique, was adopted by the Portuguese and underwent a few transformations before it reached Goa, where it remains popular.

We transform the dish yet again and give it a magical twist by serving aromatic chicken over waffles and topping it with smokey aioli. 

 A Chakara (mud bank) is a unique feature of the southwest coast of India that forms during the Southwest Monsoon between June and September.
Our Mud Bank is an ode to this mysterious secret of nature. We combine chocolate crumble, brownie, and truffle, and serve it with silky vanilla ice cream topped with our homemade chocolate sauce. 

 A traditional summer dessert from the northern plains of India so renowned it was featured in the Ain-i-Akbari (Administration of Akbar), a 16th century document that detailed the Akbar administration.

Our chefs add saffron, basil seeds, and fresh rose water to the famous vermicelli dish. You get a front-row seat when we finish it off at your table by cracking a rose petal frozen in liquid nitrogen like glass. 

The Nizams of Hyderabad brought kulcha to fame by including the common royal breakfast dish on their flag and coat of arms.

We redefine this classic leavened dough bread dish by adding soft cheese, fresh chilis, and serving it with a tangy shorba gravy and a side of kachumber salad.