The "Ury" was one such relic that served the bygone. It is fairly a simple rig that is used to preserve cuisines for longer periods. These "ury"'s were usually kept at certain height from the ground with the help of coir ropes attached to the roofs. The "Ury"'s were usually used to store clay pots and other earthen ware and was very common among the keralite household. This simple yet indispensable "Ury" made sure that the food was kept hygienic without loosing any of its flavour but had a side-effect of bringing back old yet touching memories..
Kerala is the place where the busy fast moving India slows down. A narrow strip of land with Arabian sea on one side and western ghats on the other. The tropical greenery of Kerala offers a plethora of different experiences and is indeed aptly dubbed "Gods Own Country". Whether one wants to experience hill-stations, rivers, back-waters or warm sunny beaches, Kerala is the one place that gets you all covered. Kerala also boasts of a rich heritage be its world famous Ayurveda, Kalaripayattu or any of its bewildering art forms which soothes the body and mind alike. It was the spices from Kerala that got hold of the attention of the Ancients. Many had come in search of the treasured "Black Gold" dating as far back as the 13th Century. Along with Cardamom, Cinnamon, Clove, Nutmeg and many more, Kerala has also proved to be an exotic spice hub of the world. Native Kerala dishes are indeed the gravity that constantly attracts and binds it with other cultures; be it the 5 course Sadya or the mouth watering seafood delicacies.
MENU & RESERVATIONS
We take pride in our culinary journey in crafting beautiful taste of Kerala that delights and delivers happiness on our guests. Feel free to scroll through our menu and make your reservation online.
A taste of all our specialities samples from our pre-meal snacks, starters, curry selections, side dishes, rice, breads and traditional Keralite sweets.
This is a three course meal which includes seafood soup or aloo bonda as a starter and two main dishes, lemon rice, bread and traditional rice pudding.
These light and crispy treats are popular in Kerala tea shops for ‘tiffin’ (afternoon tea).A snack tray consisting of:
Pickles and Chutneys
It is our unique selection of home-made pickles and chutneys. A pickle trays consist of:
Garlic Pickle Fish Pickle
Mixed Vegetable Pickle
A home speciality from a mixed chicken and potato mix rolled on breadcrumbs crisply fried.
Hot spicy chicken marinated with a bit of zing then deep fried in a batter to create a crispy shell.
Fresh King prawns marinated in refreshing spices and fried in the traditional fashion.
A special seafood soup from my mother’s kitchen, made from crab, fish, prawns and rice flavoured with fresh tender coconut and spices
Seafood Karu Muru
A crunchy stir-fried king fish, telopia fish and prawns tempered with indian shallots, curry leaves, green chillies and zest of lemon juice.
Kerala Fish Fry
Kingfish marinated in a spicy paste made of ginger, green chillies and coriander, then shallow fried in the traditional fashion.
The tea time snack in Kerala, but delicious at any time. Potato balls laced with fresh ginger, curry leaves, coriander and black mustard seeds, dipped and fried in chick- pea flour batter and crispy fried. served with moist, creamy coconut chutney.
Vadais are south Indians speciality, It’s a silk soft dumpling shaped like a doughnut made of lentils, green chillies, onion and ginger.
Ripe plantains dipped in rice and chickpea batter with tampered black sesame seeds served with peanut and ginger chutney.
Finely sliced pieces of aubergines are dipped in a special batter, blended with coriander and chilly, before frying. Served with fresh tomato chutney.
Rasam traditionally prepared using tamarind juice as a base, with the addition of tomato, chilly, pepper, cumin and other spices as seasoning.
A spicy and crispy bhaji made with onion, chilly, curry leaves and ginger dipped and fried in chickpea flour batter and crispy fried. Served with mint chutney.
Kerala style chicken masala recipe is a family favorite, it made with cubes of chicken cooked in a thick sauce of onions, green chillies, ginger and tomatoes.
Kozhi Varutha Curry
A famous recipe ‘The christmas speciality’ fried chicken cooked with onions, ginger, garlic, curry leaves, chilly powder, chopped tomatoes and black pepper.
Chicken Pal Korma
A famous Malabar dish, made with cubes of chicken pieces cooked in coconut milk and cashew paste and other seasoning spices, served with appam, parathas and chapathi.
Malabar Kozhi Curry
A most common chicken curry made in Kerala. Cubes of boneless cooked in a lovely pepper masala made from garlic, mustard seeds, curry leaves, green chillies and ginger. A fantastic combination with paratha and lemon rice.
Chicken Chatty Biriyani
A traditional Kerala style dish, chicken is layered delicately between the rice and the masalas gently soak into the rich authentic flavor. The speciality of this biriyani, it served in a clay bowls with side of raita and pickles.
A traditional lamb curry cooked in a green masala made from fresh coconut, green chillies and ginger.
Idivettu Irachi Vatichathu
An essential item from the Toddy shop and the bar menus of kerala. Boneless cubes of lamb and dry cooked in a turmeric water, then stir fried in an open kadai with an abundance of black pepper, curry leaves, and finely sliced fresh coconut slivers. A spicy dish, great with a combination of paratha bread or chapathis.
Vadakara Beef Roast
Vadakara in the North Kerala is well known for its meal dishes. Our chef Yusaf from vadakara town and this dish is one of his favourites. Diced beef cooked with onion ginger, garlic, coriander and other spices cooked in a thick gravy.
Konju Manga Curry
Mangoes of all shapes, sizes and subtly different flavors find their way into many dishes. This king prawn dish is cooked with turmeric, chillies, green mango, coconut and is sure delight you with its tangy and spicy flavor.
A contribution from the Christian community on the coast of Cochin and very frequently seen in traditional fish bar on the shore. It is a spicy prawn dish with a thick sauce made of onions, tomatoes and green chillies.
The most popular dish in Alapuzha. Fresh crabs cooked in turmeric and chilli water stir fried with indian shallots, black pepper and curry leaves. Combines with paratha.
Varutharacha Meen Curry
This is tilapia fish gently cooked in a turmeric colored coconut sauce flavored with tomatoes, curry leaves and mustard seeds. Superb with lemon or thenga choru.
Cheena Chatty Meen Curry
A most popular Kallu shappu(Toddy shop) delicacy in Syrian Christian populated hilly areas. King fish slices prepared with tamarind and fresh spices in a medium spicy sauce served with steamed tapioca root, seasoned with curry leaves, mustard seeds and grated coconut.
A very popular dish from Calicut. It is a semi dry dish mix with spices of turmeric, chilly powder, black pepper with shallots, curry leaves, mustard seeds and squeeze of tamarind. This is a fantastic spicy dish.
An unusual combination of sweet mangoes and green bananas cooked in yogurt with green chillies, ginger and fresh curry leaves. A sweet sour dish that is highly recommended.
A Pattambi recipe of aubergines cooked in a ground paste of roasted onions, coriander seeds, chillies and tamarind, mixed with yogurt and cashew nut sauce.
Cheera Parippu Curry
Fresh spinach and toor dal cooked in thick sauce of garlic and green peppers, flavoured with curry leaves.
Thakkali Payaru Curry
Fresh and tangy dish made of tomatoes, black eye beans cooked in yogurt and coconut milk with fresh ginger, onions and coriander.
A mixed vegetable Speciality from the district of Palakkad. A Spicy curry made of beans, carrots, cauliflower, potatoes and simmered in a sauce of garlic, ginger and fennel.
An indispensable combination with appams after the easter fast for Travancore Christians. Potatoes and carrots cooked in fresh coconut milk, with finally sliced ginger, green chillies and flavored with cardamom and turmeric.
It’s a famous indian dish consisting of spinach and paneer in a thick sauce made from pureed spinach seasoned with garlic, garam masala and other spices.
Green gram cooked in a thick paste of coconut, shallots, chilly and cumin seeds. This dish highly recommended with pooris or chappathis.
A combination of potatoes, peas and peppers stir fried with onions, cloves, black pepper and tomatoes.
A very unusual dish from Kerala made with chickpeas together with tomatoes, onions, mustard seeds, dry chillies and curry leaves.
An essential dish at every Kerala feast, can be made from a variety of vegetables. This one is made from chopped cabbage, cubed potatoes and lentil stir fried together with onion, fresh coconut and mustard seed.
Plain pancake served with sambar and coconut chutney.
A paper thin pancake made of rice and black gram,folded in half with a filling of spicy potatoes cooked with onions and ginger and served with sambar and coconut chutney.
A speciality dosa from Kerala usually eaten during festivals and celebrations, a rice and black gram flour pancake filled with a mixture of potatoes, beetroot, carrot, onion and ginger served with sambar and coconut chutney.
A thick pancake made from rice flour to which lentil batter topped with tomatoes, curry leaves, chillies and onions. Served with sambar(lentil and vegetable sauces), coconut chutney.
A soft and spongy dumplings made of rice and lentil served with coconut chutney and sambar.
Plain white basmati rice.
A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves, mustard seeds and dried red chillies.
Rice tossed gently with tamarind juice, fresh curry leaves, mustard seeds and dried red chillies.
Basmathi rice cooked in coconut milk with fresh tomatoes, cashew nuts, onions and coriander.
A kerala speciality-wheat dough layered and coiled into coir mat shape then cooked on the griddle. A must with our curries.
Chapathi (2 pieces)
Round,flat wholemeal bread.
Poori (2 pieces)
Tradional puffed wheat flour bread
A Crispy, spongy rice pancake, essential for mopping-up moist curries.
Naan is a traditional indian flatbread filled with mixture of dried fruit, sweet and coconut.
An auspicious rice pudding from the famous Krishna temple in Kerala. Rice cooked in boiling milk with cashew nuts,raisins and cardamom.
This is the Palakkad Iyer(Brahmin)speciality with a difference. These tiny pancakes are made from bananas, plain flour and cardamom.
A Brahmin recipe of semolina,mango,cashew nuts and raisins,they are more like Halwas but much lighter and with more flavor.
This delicious dessert consists of dumplings traditionally made of thickened milk,soaked in rose flavored sugar syrup.
A rich mango sorbet with the intense sweetness of mangoes.
LUNCH EXCLUSIVE MENU
3 COURSE CORPORATE LUNCH
Mixed Seafood Soup, South Indian Chicken Curry, Ury Vegetable Curry,Lemon Rice, Bread, Dessert.
DOSA PANCAKE MENU
Including our famous Masala Dosa, a paper thin pancake made of rice & black gram flour, folded in half with a filling of spicy potatoes cooked with onions and ginger. Served with Sambhar & Coconut Chutney, Dessert