Subbammas Kitchen

Closed

opens 9am today

By phone

orders & questions

Unclaimed listing

Own Subbammas Kitchen?

We built this page from your own website, so people looking for you can find you. It's yours to take over — here's what that switches on.

Take orders on this pagePickup and delivery, card payments, straight to your kitchen. We take a flat 3% at any volume. Card processing is billed separately by the payment provider, as it is in the dining room — and on a pickup order paid at the counter there isn't any.
Your menu, prices, photos and hoursChange a price at 6pm and it's live at 6pm. Nothing reaches diners until you've confirmed it's right.
An assistant that answers dinersIt knows your menu and your hours, replies day and night, and hands the conversation to you the moment it isn't sure.
Promotions, offers and reservationsRun an offer, take bookings, set a delivery radius — all switched on or off by you.
See who's orderingWhat sells, what gets reordered, and which dishes people ask about but you don't list.

Free to claim and free to stay listed. No setup fee, no monthly fee, no card needed. Takes about two minutes.

Butter chickenask if they make it
Tandoori chicken in a tomato-cream sauce — the gateway curry.
Chana masalaask if they make it
Chickpeas in a spiced tomato-onion gravy; the vegetarian benchmark.
Garlic naanask if they make it
From a tandoor if they have one — blistered, chewy, and hot.
Biryaniask if they make it
Layered rice and meat, steamed together. A meal on its own.