Travancore Kayi Curry
Cubes of Carrot, potatoes, peas and beans steamed and cooked in a special sauce made of freshly ground coconut, green chillies and turmeric powder. Goes well with parathas.
A Hyderabad recipe of aubergines cooked in a ground paste of roasted onions, coriander seeds, chillies and tamarind, mixed with yoghurt and cashew nut sauce.
Chemmeen Karumuru (NV)
A speciality from a fishing village near Cochin, this is a crunchy prawn dish with shallots, curry leaves and green chillies.
Crab Thoran (NV)
Inherited by our chef from his grandmother, this is a traditional and unique preparation. Fresh crabmeat stirfried with coconut, mustard seeds and ginger.
Konju Varuthathu (NV)
King prawns marinated in a spice paste of chillies and onions then fried and served with salad.
Kerala fish fry (NV)
Kingfish marinated in a spicy paste made of ginger, green chillies and coriander, then shallow fried in the traditional fashion.