| |
COCO DINER
brings to our customers the exquisite and varied cuisines of the Southern Indian states of Kerala, Tamil Nadu, Karnataka and Andhra Pradesh under one roof. The epicurean traditions of these areas combine to make a melting pot drawn from the cultural and historic influences of the Moghal Empire, Arabia, Portugal, France, Holland and Britain
At
COCO DINER
we endeavour to recreate the gourmet flavours of South India that might challenge the taste buds of our guests, but we are confident that this novel and delightful dining experience will be enjoyed by all. Our well-informed and well-presented staff members would be happy to answer any queries related to Southern Indian food to further enhance your eating experience at
COCO DINER
.
|
Bon appétit!
|
|
|
| i. Koonthal Varuthathu. Squid tubes cut into rings, dipped in a batter of ginger garlic paste, corn flour, chilli powder, black pepper and fried. Served with red onion sauce. | £3.25 |
| ii. Njandu Peera. Crab meat sautéed with grated coconut, green peas, curry leaves, mustard seeds and served in the shell. Served with cachumber*. | £4.95 |
| iii. Karveipullei Yera. Tiger prawns deep-fried in a crunchy batter made from corn flour, egg and chilli powder with curry leaf. The prawns take on an unusually enticing flavour. Served with red onion sauce. | £4.95 |
| iv. Meen Porichathu. King fish marinated in a spicy paste of tingling ginger, red chilli, garlic and crusted with semolina, then shallow fried. Served with cachumber. | £3.75 |
| v. Karaikudi Puffs. Gently spiced chicken pieces seasoned with crushed black pepper combined with a green pea and potato filling in a case of puff pastry. Served with fresh tomato relish. | £3.95 |
| vi. Koli Varuval. Succulent nuggets of tender chicken marinated with lemon juice, garam masala and deep fried. | £3.75 |
| vii. Erachi Cutlet. Minced lamb cutlets made with mashed cassava, chopped onions, coriander and mint and coated with breadcrumbs. Served with fresh tomato relish. | £3.45 |
| viii. Medu Vada. Soft silky black gram dumplings lightly fried to give it a crisp crunchy case, made with black pepper and fresh green chilli and served with coconut chutney. VV | £2.95 |
| ix. Batata Bonda.VV Potato balls laced with fresh ginger, curry leaves,
coriander and black mustard seeds then dipped in chickpea flour batter
and finally crispy fried and served with moist and creamy coconut chutney. VV
| £2.75 |
| x. Kathrikai Varuval. Finely sliced pieces of aubergine dipped in a
gram flour batter, blended with coriander and chilli before frying. Served
with fresh tomato relish. VV | £2.45 |
| xi. Ethekka Appam. Plantain slices dipped in a batter of rice and
chickpea flour seasoned with black sesame seeds. Then crusty fried and
served with our specially prepared peanut chutney. Perfect for children
and people who prefer non-spicy food. VV |
£2.95
|
VV denotes vegan.
V denotes vegetarian.
Some of the dishes may contain traces of nuts.
Some dishes may contain small bones.
Any special dietary requirements accepted.
Management reserves the right to refuse service.
Please enquire within for outdoor catering.
Prices include VAT @ 17.5%
Service not included.
|
|
|
|
Please click page1 & page2
to download the takeaway
menu! |  Downloading this menu requires Adobe Acrobat Reader installed | |
|
