The curry that earned its own pastry.

Not every curry deserves to be a pie. This one does. Tommy roasts pumpkin, eggplant, potato and sweet potato until golden before they even meet the pan - then simmers them in coconut cream, tamarind, lemongrass, galangal and a careful blend of spices until the vegetables have soaked up everything around them. That's a panang curry done properly. The roti paratha casing - light, flaky, and nothing like standard pie pastry — pulls it together into something that feels genuinely new without trying to be clever about it.

Made with love by Tommy ❤️