Just the thing to shake you out of the January doldrums with a welcome hit of spice after one too many Christmas feasts, our limited-edition series celebrates the diverse flavours of India. Vibrant, warming and full of colour – just what January needs. Each menu delivers for just two weeks.

Just the thing to shake you out of the January doldrums with a welcome hit of spice after one too many Christmas feasts, our limited-edition series celebrates the diverse flavours of India. Vibrant, warming and full of colour – just what January needs. Each menu delivers for just two weeks.

An exciting collaboration between much-loved Indian restaurant Kricket and French culinary legend Michel Roux. Flavours from across India – including Bengal, Hyderabad and Rajasthan – are combined with classic French techniques. Begin with spiced choux pastry gougères flavoured with Comté and green chilli, followed by tandoori paneer in a creamy mango malai sauce. Next, slow-cooked confit duck leg is served atop Kricket’s famous Hyderabadi sauce, flavoured with tamarind, peanut and sesame. Creamy dal, tempered with burnt garlic, cumin and curry leaf, and fluffy paratha are served alongside, with a fennel and radish salad adding freshness. To finish, a Parisian pâtissier-style mille-feuille layered with steamed yoghurt bhapa doi, mango and toasted buckwheat.

From France To India

Nuno’s Goan feast begins with prawn and potato masala samosas, inspired by his favourite snacks during his travels around the region. Next comes xec xec – a spiced curry traditionally made with crab – this time made with monkfish. His pork cheek ‘vindalho’ is the precursor to the more commonly known ‘vindaloo’. Traditionally a dish from southern Portugal, it evolved when it travelled to Goa, with the introduction of Kashmiri chillies. Nuno’s version is gently simmered for over 24 hours until the heat and harshness melt away. “Building the layers of spice over hours and hours allows them to mellow and balance," Nuno explains. To finish, bebinca – a traditional Goan dessert that originated in Portuguese Goa in the 17th century – is a layered sponge cake with spiced coconut, brushed with brown butter. “The queen of desserts!”

Goan-Portuguese Feast

Known for his elevated Indian cooking, acclaimed chef Atul Kochhar brings his interpretation of the classic Indian biryani. To start, snack on samosas filled with tender confit duck, served with fragrant coriander chutney. Next comes Atul’s take on a dish traditionally reserved for celebrations. Lamb is marinated overnight in yoghurt and spices, then slow-braised with tomatoes, curry leaf and green chilli. It’s layered with rice and sealed under a puff pastry lid – or ‘parda’ – to lock in moisture and flavour. Slice at the table and finish with a generous pour of Atul’s curry gravy. On the side, beetroot and coconut poriyal, cooling onion raita and paratha to mop up all the sauce.

Slow-cooked Lamb Biryani

Escape to India

All Products

Collection for all products members can apply SC discounts to while on trial and full membership.

SC Trial & Full Discount

All products ex. wine and xmas pudding

All products ex. drinks

Our full collection of menus from the UK’s most inspiring chefs and restaurants.

Restaurant Meal Kits

A restaurant experience at home for two

Menus For 2

Hot on the pass. Discover the latest arrivals in our seasonal menu line-up

New in

Discover our ever-changing collection of Indian-inspired menus

Indian

Come hungry. Enjoy starters, mains and desserts

3 Courses

Keep it casual. Small plates made for sharing

Sharing Plates

Meaty feasts for all the carnivores

Meat Lovers

Some like it hot! Discover spicy menus from across the globe

Spice Lovers

16th January 2026

17th January 2026

23rd January 2026

24th January 2026

From France To India Feast kricket-x-michel-roux 

Limited edition: Flavours from across India merged with classic French cooking, including tandoori paneer and Hyderabadi confit duck leg.

16th January

17th January

23rd January

24th January

30th January 2026

31st January 2026

6th February 2026

7th February 2026

Limited edition: A vibrant Goan feast of prawn samosas, monkfish xec xec, pork cheek vindalho & coconut cake – rich with Portuguese influence.

30th January

31st January

6th February

7th February

Atul’s cooking combines traditional Indian culinary techniques with fragrant spices, regional flavours, and the finest British produce. Having previously earned Michelin stars at two London restaurants, he now leads several award-winning venues including Kanishka in Mayfair, Sindhu, and Indian Essence. A familiar face on television, Atul has appeared on Great British Menu, Million Pound Menu, and Saturday Kitchen, and is the author of several celebrated cookbooks.

Atul Kochhar

Slow-cooked Lamb Biryani Feast atul-kochhar 

Confit duck samosas followed by a pastry-encased lamb biryani, curry gravy and beetroot poriyal.

Treat a friend

Gift Card

The newest addition to the Waitrose family, Dishpatch partners with the UK's best chefs to bring their creations to food lovers across the country. Sign up to our mailing list to receive news and offers about our ever-changing seasonal menus.

Stay in the know

Escape to India

From France To India

Goan-Portuguese Feast

Slow-cooked Lamb Biryani

Stay in the know