A taste of all our specialities samples from our starters, curry selections, side dishes, rice, breads and traditional Keralite sweets. Please let us know if you have any particular favourites you would like us to include
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:
A selection of starters consisting of Chicken tikka, Sheekh kebab, King prawns and Onion Bhaji
Boneless chicken breast cooked in clay oven, marinated in yogurt, chilli, garlic, seasoned with herb and homemade spices
Hot spicy chicken marinated with a bit of zing then deep fried in a batter to create a crispy shell.
Boneless chicken pieces marinated in refreshing spices and fried in a traditional fashion with Indian shallots.
Fresh King prawns marinated in refreshing spices and fried in the traditional fashion.
Crunchy stir-fried king fish, tilapia fish and prawns tempered with Indian shallots, curry leaves, green chillies and zest of lemon juice.
Lamb and spices are cooked together and stuffed into pastry sheet and cooked in Oil a traditional Indian favourite
Skewered ground lamb kebab, Kashmiri Chilli, ginger and basil. This is one of the best starters in North India
A Selection of starters consisting of Chilli paneer, Kathrika, Aloo bonda & Onion Bhaji.
Indian cottage cheese marinated with distinct flavors, grilled to perfection in the tandoor. A dish that will tickle your taste buds.
Stir fried cottage cheese cooked with garlic, soy and chilli.
Potato balls laced with fresh ginger, curry leaves, coriander and black mustard seeds, dipped in chickpea flour batter and crisply fried.
Paneer and spices are cooked together, stuffed into pastry sheet, and cooked in oil – a traditional Indian favourite.
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.
Finely sliced pieces of aubergines are dipped in a special batter, blended with coriander and chilly, before frying. Served with fresh tomato chutney.
A combination of tandoori king prawn, salmon, chicken tikka, sheekh kebab and lamb tikka
One of the most popular dish originated in 1920 North India Peshawar. Chicken marinated in yogurt, lemon juice and hand picked spices.
Marinated chicken skewered with tomatoes, capsicum and onions served with green salad & sauce.
Tandoor Salmon Steak marinated in garlic, cheese and pepper. Our Chef's new and exclusive recipe
Plump juicy king prawn marinated with mango syrup and spices
Whole Seabass marinated with ginger, garlic, green chillies, lemon, coriander and finished with olive oil and cooked in tandoor
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 dry roasted coriander seeds, fried grated coconut, garlic, mustard seeds, curry leaves, dried red chillies and ginger. A fantastic combination with paratha and lemon rice.
Its a small pieces of boneless chicken baked in tandoor after marinating with spices and yogurt and added in thick creamy gravy. Good combination with naan.
Pieces of Chicken breast cooked with sauted fenugreek leaves, cardamom, garlic, ginger, green chilli. Finished off with coriander and curry leaves to make this a medium hot dish.
The immensely popular butter chicken, boneless pieces of chicken tikka simmered in a rich tomato and butter flavoured gravy. Screed with dry fenugreek leaves.
Cubes of boneless chicken cooked with aromatic garam masala along garlic, mustard seeds, curry leaves, green chillies and ginger. A spicy dish from South India.
Cubed chicken simmered with spinach, onion, ginger, tomato and finished in a roasted masala.
Cubes of chicken breast cooked in coriander, garlic, blended tomato and sated with finely chopped onion, green chilli, fennel and capsicum.
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.
Cubes of lamb marinated with aromatic spices sauted with onion, tomato, fresh coconut milk and finished with curry leaves.
Combination of tender morsels of lamb cooked with garden fresh spinach, crisp coriander and various aromatic herbs.
Diced lean lamb cooked with lentils, in a sauce tempered with coriander seeds, cumin seeds, ginger, garlic and perfected with indian spices.
Cubes of lamb cooked in coriander, garlic, blended tomato and sated with finely Chopped onion, green chilli, fennel and capsicum
Pieces of lamb cooked with sautéed fenugreek leaves, cardamom, garlic, ginger, green chilli, Finished off with coriander and curry leaves to make this a medium hot dish.
Diced beef cooked with onion, ginger, garlic, coriander and other spices cooked in a thick gravy. Traditional Cristian community speciality in goa and kerala.
This king prawn dish is cooked with turmeric, chillies, green mango, coconut and is sure delight you with its tangy and spicy flavour.
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.
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 famous Kerala speciality sword fish is stewed in coconut milk with mild flavoured spices. Good combination with lemon rice
A traditional Kerala style rice dish, chicken/lamb/prawn or vegetables are layered delicately between the rice and the masalas gently soak into the rich authentic flavour. The speciality of these biriyani, it served in a clay bowls with side of raita and pickles
Cubes of aubergines cooked in finely chopped onion blended tomato, garlic, ginger, chilli finished off with coriander and curry leaves.
Fresh spinach and toor dal cooked in thick sauce of garlic and green peppers, flavoured with curry leaves.
Its 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.
Delicious combination of paneer and green peas in a mild tomato based sauce, spiced with garam masala.
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.
Popular dish made with chickpeas together with tomatoes, onions, mustard seeds, dry chillies and curry leaves.
An indispensable combination with paratha after the Easter fast for Travancore keraleans . Potatoes and carrots cooked in fresh coconut milk, with finally sliced ginger, green chillies and flavoured with cardamom and turmeric.
Dosa is a paper thin pancake made of rice and black gram, folded in half cooked with onions and ginger and served with sambar, fresh beetroot and coconut chutney.
A batter of blackgram lentils and rice, this is filled with ginger flavoured potato and carrot masala and folded.
Rice and lentil pancake filled with cottage cheese and mild potato masala.
A non-vegtable thin dosa made from a batter of blackgram lentils and rice. Filled with finely chopped chicken tossed in masala of onion,chilli and tomato.
Chopped meat mixed in a masala of potato, onion, green chilli and tomato with exciting flavour of black pepper.
A semi dry lightly spiced Indian curry made with ladies finger.
A combination of potatoes, peas and peppers stir fried with onions, cloves, black pepper and tomatoes.
A north indian popular dish. The perfect dish to accompany your meal.
Soft potatoes, spinach and spices combined. this dish is the perfect side to accompany a curry.
Dal tadka are cooked lentils which are lastly tempered with oil or ghee fried spices & herbs.
Made of mushroom, onions, tomatoes and delicately spiced to give a distinct taste and aroma.
Side dish made with dahi (yogurt ) together with vegetables.
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.
Basmathi rice cooked in coconut milk with fresh tomatoes, cashew nuts, onions and coriander.
Rice embellished with mushrooms, garlic, cardamom and cloves.
A kerala speciality-wheat dough layered and coiled into coir mat shape then cooked on the griddle. A must with our curries.
Round, thick, flat wholemeal bread.
A falt, leavened bread of india, made of wheat flour and baked in a tandoor.
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
Two curries, Stir Fry Vegetables, Basmati Rice, 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.