| (All main courses served with a thoran* of the day unless otherwise
mentioned) |
| i. Royyalu Vepuda. Tiger prawns pan fried in an exquisite thick sauce of tomato, onion, ginger, red chilli and tempered with cumin. | £9.95 |
| ii. Pollicha Meen. A classic delicacy of grilled, filleted sea bass, which has been marinated in a special green masala and wrapped in a banana- leaf parcel. | £8.95 |
iii. Meen Vevichathu. Kerala's most famous culinary creation. King fish curried with kokum (fish tamarind), fenugreek, onion, and red chilli.
Accompaniments: Steamed cassava & mango pickle. | £8.95 |
| iv. Malsiya Theeyal. A tangy preparation of tilapia fish with slices of green mango in distinct and lingering sauce of ground and roasted coconut. | £7.95 |
| v. Meen Moilee. Lightly fried, juicy pieces of king fish poached in fresh coconut milk with onion, turmeric and vinegar. | £7.95 |
| vi. Tharavu Roast. Breast of duck, flavoured with peppercorn, cardamom, cinnamon, aniseed and clove. Roasted in a thick sauce with baby potato. | £7.95 |
| vii. Koli Melagu Chettinad. Tender supreme of chicken braised in a lovely crushed black pepper masala with garlic, coriander and star anise. | £6.75 |
| viii. Kozhi Ishtew. Pieces of chicken breast stewed gently in a mild, creamy coconut sauce with potato, carrot, green peas, bay leaf and cloves. | £6.75 |
| ix. Kori Gashi. Chicken breast sautéed in a paste of coconut and spices with fenugreek seeds, cinnamon and cumin. | £6.95 |
x. Biriyani. Saffron infused basmati rice and chicken or lamb simmered in an exotic whole spice flavoured stock, topped with nuts, sultanas and fried onions.
Accompaniments: Raita, pickle and pappadam. | £6.95 |
xi. Erachi Olorthiyathu. Dices of lamb with Indian shallot, black pepper, curry leaf and slices of coconut thoroughly stir-fried.
Accompaniment: Lentil. | £7.95 |
| xii. Attu Thakali Kari. Pieces of lamb, slow cooked to bring out its flavours, with aromatic spices, turmeric, fennel and blanched tomato. | £6.95 |
| xiii. Telengana Mamsa. Leg of lamb pieces marinated in yoghurt and cooked in the style of Nawabi korma with cashew nut and almond. | £7.45 |
xiv. Masala Dosa. A paper-thin rice pancake sandwiched with a filling of spicy potato. VV
Accompaniments: Sambar* & coconut chutney. | £5.95 |
xv. Rava Doasi. A lacy, crispy pancake made of semolina batter mixed with ginger, green chilli and cumin seed. VV
Accompaniments: Spicy potato masala, sambar & coconut chutney. | £6.95 |
| xvi. Avial. Steamed aubergine, beans, carrot, potato, green banana and drumstick in a thick coconut sauce flavoured with curry leaf and finished with a delicate drizzle of coconut oil. VV | £4.95 |
| xvii. Batata Keerai Soung. Fried cubes of potato and shredded spinach cooked together in a sweet and sour sauce. VV | £4.95 |
| xviii. Kaalan. Pineapple and plantain blended together in yoghurt sauce flavoured with turmeric and mustard powder. V | £5.45 |
| xix. Battani Gudugulla. Button mushroom and green peas tossed in garlic, red chilli and cooked in a tomato based sauce. VV | £5.95 |
| xx. Duo of regularly changing lentil and vegetable curry. VV | £5.95 |
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.
|
