The essence of Kerala - a peppery lentil broth laced with garlic, tomatoes, spices and tamarind.
Crunchy prawn dish with shallots, curry leaves and green chillies
Fish fry , prawn fry , Fish cutlet served with salad
Baked puff pastry stuffed with special lamb masala and vegetables and served with chef’s special chutney
Lightly spiced chicken and potato filling in filo pastry. Served with tomato 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.
Potato balls laced with fresh ginger, curry leaves, coriander and black mustard seeds, dipped and fried in chickpea flour batter and crisply fried.
Plantain slices are dipped in a batter of rice and chickpea flour seasoned with black sesame seeds, then crisply fried. Served with peanut and ginger sauce.
A spongy dumpling in a crunchy case, made from urad beans and chillies - served with coconut chutney.
Banana boli, Mysore bonda,Kathrikka served with chutneys