Potato

Tonkatsu on a bed of glossy Japanese curry sauce and steamed rice. The S&B curry roux is non-negotiable.

Spiced minced lamb filling instead of potato-peas. The original meat version from Lucknow. Better for non-vegetarians.

Thick eggplant rounds breaded and fried. The texture is extraordinary — crispy outside, silky inside. Vegan and honestly better than chicken.

Brush with oil and bake at 200C until golden. 40% less fat. Surprisingly good. The pastry doesn't quite blister the same way but it works.

Make the roux from scratch — toast curry powder, add fat, onion, apple, and stock. Eliminates the S&B block and is significantly better.

Flaky pastry shells filled with spiced potato and peas. The fold is the hard part. The eating is the reward. Makes 20.