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205 S 13th St, Philadelphia, PA 19107
Nutrition Facts & Calorie Information
Seasoned marinated oxtail cooked slowly to perfection and served with white rice or rice and beans.
Chicken cooked in delicious Trinidadian curry sauce and served with basmati rice.
Red snapper seasoned and deep fried served with served with basmati rice.
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Goat cooked to a tender perfection in a variety of herbs and served with basmati rice.
Jumbo shrimp cooked in a savory tomato sauce and served with basmati rice.
Seasoned marinated oxtail cooked slowly to perfection and served with white rice or rice and beans.
Seasoned marinated oxtail cooked slowly to perfection and served with white rice or rice and beans.
Chicken seasoned with fresh herbs and cooked in tomato sauce served with basmati rice.
Chicken cooked in delicious Trinidadian curry sauce and served with basmati rice.
Basmati rice, chicken, dahi, fried onion, ghee cooked with a variety of Indian spices and fresh herbs. Normally cooked and covered tightly to locked in the flavors.
A dish introduced by our Chinese-Trinidadian and quickly became a favorite, it’s dark bone-less legs deep fried after applying the dry rubs and spices creating a savory flavor.
A dish introduced by our Chinese-Trinidadian and quickly became a favorite, it’s dark bone-less legs deep fried after applying the dry rubs and spices creating a savory flavor.
wings served up baked or lightly fried to create that amazing bite, then bathe in our homemade sauces, or glazed over with a nice tangy sauce of your choice. The are six wings in an order.
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Download MacrosMap →Goat cooked to a tender perfection in a variety of herbs and served with basmati rice.
Shrimp cooked in a buttery blackend pepper sauce and served with basmati rice.
Red snapper seasoned and deep fried served with served with basmati rice.
Murg makhani is bone-less dark meat (chicken) in a curry with fresh tomato and butter, a rich texture that packs a punch of flavors that is mouth watering delicious.
Murg makhani is bone-less dark meat (chicken) in a curry with fresh tomato and butter, a rich texture that pack a punch of flavors that is mouth watering delicious.
Murg makhani is bone-less dark meat (chicken) in a curry with fresh tomato and butter, a rich texture that pack a punch of flavors that is mouth watering delicious.
Chicken seasoned with fresh herbs and cooked in tomato sauce served with basmati rice.
Our carrot cake is moist and delicious speckled with raisins and nuts and topped with a rich, tangy-sweet cream cheese frosting.
Sautéed pumpkin, chickpeas and potato served with basmati rice.
Seasoned marinated oxtail cooked slowly to perfection and served with white rice or rice and beans.
Mussels steamed in a creamy luscious flavorful sauce with a variety of herds that soothes any appetite and fulfill your craving.
Jumbo shrimp cooked in a savory tomato sauce and served with basmati rice.
Shrimp sautéed in fresh seasoning, cooked in Trinidad curry and served with basmati rice.
Jumbo shrimp cooked in a savory tomato sauce and served with basmati rice.
Sautéed pumpkin, chickpeas and potato served with basmati rice.
Mussels steamed in a creamy luscious flavorful sauce with a variety of herds that soothes any appetite and fulfill your craving.
wings served up baked or lightly fried to create that amazing bite, then bathe in our homemade sauces, or glazed over with a nice tangy sauce of your choice. The are six wings in an order.
Shrimp sautéed in fresh seasoning, cooked in Trinidad curry and served with basmati rice.
These tandoori lamb chops are warming, aromatic, succulent, and flavorful. Marinated in a spicy tandoori marinade then baked until tender and succulent.
Chicken cooked in delicious Trinidadian curry sauce and served with basmati rice.
Our carrot cake is moist and delicious speckled with raisins and nuts and topped with a rich, tangy-sweet cream cheese frosting.
Shrimp cooked in a buttery blackend pepper sauce and served with basmati rice.
A dish introduced by our Chinese-Trinidadian and quickly became a favorite, it’s dark bone-less legs deep fried after applying the dry rubs and spices creating a savory flavor.
Shrimp sautéed in fresh seasoning, cooked in Trinidad curry and served with basmati rice.
Red snapper seasoned and deep fried served with basmati rice.
Mussels steamed in a creamy luscious flavorful sauce with a variety of herbs that soothes any appetite and fulfill your craving.
Jumbo shrimp cooked in a savory tomato sauce and served with basmati rice.
Jumbo shrimp cooked in a savory tomato sauce and served with basmati rice.
Goat cooked to a tender perfection in a variety of herbs and served with basmati rice.
Wings served up baked or lightly fried to create that amazing bite, then bathe in our homemade sauces, or glazed over with a nice tangy sauce of your choice. There are six wings in an order.
Shrimp cooked in a buttery blackened pepper sauce and served with basmati rice.
Shrimp battered in an tasty batter rolled in fresh coconut shaving and deep fried leaving a crunchy outside and succulent well cooked shrimp inside, normally served with our dipping sauce.
Basmati rice, chicken, dahi, fried onion, ghee cooked with a variety of Indian spices and fresh herb. Normally cooked and covered tightly to locked in the flavors.
These tandoori lamb chops are warming, aromatic, succulent, and flavorful. Marinated in a spicy tandoori marinade then baked until tender and succulent.
Our carrot cake is moist and delicious speckled with raisins and nuts and topped with a rich, tangy-sweet cream cheese frosting.
Sautéed pumpkin, chickpeas and potato served with basmati rice.
Caribbean Salad– fresh greens tossed in Caribbean dressing – add 3.00 more for meats.
These tandoori lamb chops are warming, aromatic, succulent, and flavorful. Marinated in a spicy tandoori marinade then baked until tender and succulent.
These tandoori lamb chops are warming, aromatic, succulent, and flavorful. Marinated in a spicy tandoori marinade then baked until tender and succulent.
A dish introduced by our Chinese-Trinidadian and quickly became a favorite, it’s dark bone-less legs deep fried after applying the dry rubs and spices creating a savory flavor.
Shrimp battered in an tasty batter rolled in fresh coconut shaving and deep fried leaving a crunchy outside and succulent well cooked shrimp inside, normally served with our dipping sauce.
Vegetables such as spinach, potatoes, and onions, coated in seasoned gram flour batter and deep fried.
Shrimp battered in an tasty batter rolled in fresh coconut shaving and deep fried leaving a crunchy outside and succulent well cooked shrimp inside, normally served with our dipping sauce.
A tasty batter prepared with an abundance of fresh spices and herbs, deep fried for a succulent dish with added chutney for dipping. An island favorite.
Chicken seasoned with fresh herbs and cooked in tomato sauce served with basmati rice.
The correct name is paratha, a soft layered roti, the dough is prepared and wrapped in layers, cooked over the tawa and beaten to loosen the layers, and coined the term ‘Buss-up-shot’ it can only be eaten by breaking it apart and dipping it sauce and protein.
A tasty batter prepared with an abundance of fresh spices and herbs, deep fried for a succulent dish with added chutney for dipping. An island favorite.
Vegetables such as spinach, potatoes, and onions, coated in seasoned gram flour batter and deep fried.
Vegetables such as spinach, potatoes, and onions, coated in seasoned gram flour batter and deep fried.
Shrimp battered in an tasty batter rolled in fresh coconut shaving and deep fried leaving a crunchy outside and succulent well cooked shrimp inside, normally served with our dipping sauce.
Plantains fried to perfection and sprinkled with cinnamon for a delicious bite.
Basmati rice, chicken, dahi, fried onion, ghee cooked with a variety of Indian spices and fresh herb. Normally cooked and covered tightly to locked in the flavors.
Caribbean Salad– fresh greens tossed in Caribbean dressing – add 3.00 more for meats.
A tasty batter prepared with an abundance of fresh spices and herbs, deep fried for a succulent dish with added chutney for dipping. An island favorite.
A variety of herbs cooked with sweet corn, chick peas, split peas, and pumpkin.
The correct name is paratha, a soft layered roti, the dough is prepared and wrapped in layers, cooked over the tawa and beaten to loosen the layers, and coined the term ‘Buss-up-shot’ it can only be eaten by breaking it apart and dipping it sauce and protein.
Plantains fried to perfection and sprinkled with cinnamon for a delicious bite.
Plantains fried to perfection and sprinkled with cinnamon for a delicious bite.
A variety of herbs cooked with sweet corn, chick peas, split peas, and pumpkin.
A variety of herbs cooked with sweet corn, chick peas, split peas, and pumpkin.
The correct name is paratha, a soft layered roti, the dough is prepared and wrapped in layers, cooked over the tawa and beaten to loosen the layers, and coined the term ‘Buss-up-shot’ it can only be eaten by breaking it apart and dipping it sauce and protein.
Fresh greens tossed in Caribbean dressing – add 3.00 more for meats.
Discover the nutritional content of menu items at Flambo Philadelphia in Philadelphia, PA. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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