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:
It is our unique selection of home-made pickles and chutneys. A pickle trays consist of:
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.
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.
A home speciality from a mixed chicken and potato mix rolled on breadcrumbs crisply fried.
Chicken and spices cooked together and stuffed into pastry sheet and cooked in oil. A traditional Indian favourite.
Hot spicy chicken marinated with a bit of zing then deep fried in a batter to create a crispy shell.
This is one of hot and favourite among the Keralites; chicken cubes are fried in batter and sauteed with freshly ground spices, onions, capsicum and curry leaves giving it rich and aromatic flavour.
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
A crunchy stir-fried king fish, telopia fish and prawns tempered with indian shallots, curry leaves, green chillies and zest of lemon juice.
Kingfish marinated in a spicy paste made of ginger, green chillies and coriander, then shallow fried in the traditional fashion.
Lamb and spices are cooked together and stuffed into pancake pastry sheet and fried in oil
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.
A famous recipe ‘The christmas speciality’ fried chicken cooked with onions, ginger, garlic, curry leaves, chilly powder, chopped tomatoes and black pepper.
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.
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.
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.
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.
Tender pieces of boneless meat are cooked in gravy of coconut milk and spices. This mild curry is best accompanied with Tamarind rice.
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.
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.
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.
Whole fish on the bone pan fried and covered in the paste of sauteed onion and aromatic spices and served in banana leaf. Best accompanied with Kerala paratha or chapaties.
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.
Fresh spinach and toor dal cooked in thick sauce of garlic and green peppers, flavoured with curry leaves.
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 white basmati rice.
A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves, mustard seeds and dried red chillies.
Plain rice mixed with fresh coconut, urad dal(white lentil)and curry leaves.
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.
Round,flat wholemeal bread.
Tradional puffed wheat flour bread
A Crispy, spongy rice pancake, essential for mopping-up moist curries.
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.
Mixed Seafood Soup, South Indian Chicken Curry, Ury Vegetable Curry,Lemon Rice, Bread, Dessert.
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
2 Vegetable Curries, Stir Fry Vegetables, Basmati Rice, Bread and Dessert.
Chicken Curry, Vegetable Curry, Stir Fry Vegetables, Basmati Rice, Bread and Dessert
Lamb Curry, Vegetable Curry, Stir Fry Vegetables, Basmati Rice, Bread and Dessert
Chicken Biriyani Rice, Stir Fry Vegetables, Raita, Pickles, Bread and Dessert
A south indian thali is made up of a selection of various South Indian dishes, which includes starter, mains, side dish, rice, bread and dessert.