Our master pie crafter Dean Lionel Clarke orchestrates a passionate team of food lovers in our Sydney kitchen who cook every pie with love to share with you each week.

To make the best Roti Pies, we believe we need the best ingredients — none more so than time.

We source the finest cuts of meat, and the cooking process takes up to 4 hours. We chargrill our chicken and slow roast our beef.

Our vegetables and herbs are sourced directly from the fresh food markets, and our spices are whole and ground to make our unique masalas.

Creating each of the personalities of the Roti Pies is a carefully crafted process, that progresses throughout each and every week to ensure the flavours are nothing but delicious.

A selection of flavours :

Bombay Beef & Potato

Chicken Tikka Masala

Butter Chicken

Pork & Pea Vindaloo

Cauliflower & Chick Pea Korma

Eggplant & Snake Bean Jalfrezi