The Food
How I Cook ?
At Food with Varinder I serve one vegetarian set menu that changes every week.
Everything is prepared fresh in our kitchen each day. I don’t cook in bulk days in advance and there is no à la carte menu.
Each week, I decide the dishes based on what I feel like cooking and what is in season.
When you come to eat, you join us for what I am making that week.
The Flavours
My cooking is rooted in Persian and Indian home kitchens.
I layer spices slowly and treat vegetables seriously. Many of the spice blends we use are made in-house.
You will often see influences from across the Middle East, and the desserts sometimes wander back to Britain.
It isn’t fusion.
It’s simply how I cook.
Cooked Fresh Each Day
Everything you eat is cooked in our kitchens that day.
Each morning we prepare the vegetables, grind the spices and cook the dishes fresh before service begins.
Cooking this way keeps the food alive and the flavours clear.
How Dinner Works
When you sit down, we bring a series of dishes to the table to share.
There is rice, several vegetable dishes, chutneys, sauces and small bites.
You taste everything together, the way these foods are normally eaten at home.
The menu changes every week, but the rhythm of the meal stays the same.
Small Kitchens
Both restaurants are small and run by us.
That means I cook in limited quantities and the menu can change quickly.
It also means the food you eat is the food I actually cook — not something designed for scale.
La Hulpe
Our La Hulpe vegetarian. restaurant is
intimate and kitchen-led.
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Leuven
Our Leuven vegetarian restaurant is
located on Parijsstraat.
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