Famous Bombay roadside snack made of fresh crispy chickpeas, bhel, sev, onions blended in spicy tamarind juice and freshly chopped coriander leaves.

Vadias are South India's great treats, crunchy, deep-fried patties made of mixed lentil batter laced with fresh curry leaves, ginger and green chillies, served with coconut chutney. A favourite tea time snack in the family home.

Literally translated as "soft silky dumplings". A spongy dumpling in a crunchy case, made from urad beans and chillies - served with coconut chutney.

Finely sliced pieces of aubergines are dipped in a special batter, blended with coriander and chilli, before frying. Served with a fresh tomato chutney.

Plantains, like coconut and spices, are an integral part of Kerala cooking. Plantain slices are dipped in a batter of rice and chickpea flour seasoned with black sesame seeds, then crisply fried. Served with our specially prepared peanut and ginger sauce. Perfect for children and people who prefer non-spicy starters

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 chickpea flour batter and crisply fried. Served with a moist, creamy coconut chutney.

Steamed urad dal (black lentils) cakes topped with chef's speciality mixed vegetable masala. Ser ved with coconut chutney.