Indian cooking has been vegetarian by tradition for centuries, not by trend. If you live in San Pedro, Guadalmina, Estepona or Marbella and want a vegan dinner with real depth, this is the deepest plant-based menu on the coast.
Why Indian cooking wins on vegan
Pulses, vegetables and grains are the centre of the plate, not a substitute for something else. A slow-cooked dal makhani or a chana masala carries as much depth as any meat dish.
Flavour is built from toasted spices, ginger, garlic and tomato, so there is no reliance on dairy for body.
Ten dishes to start with
A balanced vegan table pairs something creamy, something dry and something sharp:
- Vegetable samosas and onion bhaji
- Chana masala (spiced chickpeas)
- Dal tadka or dal makhani without cream
- Bhindi masala (sautéed okra)
- Aloo gobi (potato and cauliflower)
- Vegetable biryani
- Baingan bharta (smoked aubergine)
- Basmati rice and chapati
Gluten-free and allergies
Many curries are naturally gluten-free and can be served with rice instead of bread. Tell us about the allergy when ordering and the kitchen adapts.
Frequently asked questions
- Do you have genuinely vegan dishes, without dairy?
- Yes. Many pulse and vegetable curries are made without cream or butter — flag it when ordering and we will confirm.
- Are there gluten-free options?
- Yes, many gluten-free curries served with basmati rice.
- Can you adjust the heat?
- Yes, every dish can be cooked mild through to very hot.
Related areas
Shall we save you a table?
Kitchen open Wednesday to Monday, 14:00–24:00 (closed Tuesdays), in San Pedro de Alcántara.