I encase them with a light and flaky roti paratha to create a deliciously different pie you'll crave time after time.
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Fine dining trained, pie obsessed and inspired by years of travelling through India and South East Asia, Tommy creates bold comfort food packed with authentic flavour. Having trained in fine dining restaurants across Sydney and London, and with 17 years of professional cooking experience, Tommy combines refined technique with comforting, globally inspired flavours.
From buttery curries to handcrafted pies, his cooking is all about rich spices, slow marination and dishes that feel both exciting and nostalgic. While Tommy’s cooking isn’t necessarily shaped by one cultural background, years spent backpacking through India and South East Asia had a huge influence on the way he cooks today. The vibrant street food culture, aromatic spices and layered flavours became the inspiration behind many of his dishes.
Fine dining trained, pie obsessed and inspired by years of travelling through India and South East Asia, Tommy creates bold comfort food packed with authentic flavour. Having trained in fine dining restaurants across Sydney and London, and with 17 years of professional cooking experience, Tommy combines refined technique with comforting, globally inspired flavours.
From buttery curries to handcrafted pies, his cooking is all about rich spices, slow marination and dishes that feel both exciting and nostalgic. While Tommy’s cooking isn’t necessarily shaped by one cultural background, years spent backpacking through India and South East Asia had a huge influence on the way he cooks today. The vibrant street food culture, aromatic spices and layered flavours became the inspiration behind many of his dishes.
