For takeaways please call on 02072490344 and for delivery please order through Deliveroo and Uber Eats

For takeaways please call on 02072490344 and for delivery please order through Deliveroo and Uber Eats



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Rasa N16

Tuesday to Sunday: 5pm-10pm

55 Stoke Newington Church Street
London N16 OAR
Tel: 0207 249 0344

An Introduction To The Food


The south west state of Kerala lies on the Malabar Coast of India, a tropical region made up almost entirely of inland waterways, coconut groves, and spice plantations. Kerala has traded its spices – cardamom, ginger, turmeric and black pepper – with Arab, Chinese and European merchants for thousands of years. Sugatha Kumari, a Keralite poet and ecologist says “Once there was a time when the whole world was enamoured of the fragrance of Kerala.”

Kerala’s culture has evolved and has an open attitude to visitors and a strong mix of religions. Kerala was the first place the world freely to elect a communist government (and vote it out several years later) it has India’s lowest birth-rate and its highest literacy rate, and possibly the highest concentration of poets.

Rasa means taste (but not only of food), and we want you to experience a taste of Kerala’s villages and dishes from other southern Indian states. Here we can remind you of Kerala’s traditions: the vibrant temple dance, Kathakali; compelling music, the elephant parade and boat festival. Every year around September, Kerala’s greatest festival, Onam, is celebrated with music, dance and of course, food.

A South Indian Vegetarian Menu

In Kerala, your dishes are served on a huge fresh banana leaf, a disposable platter. Contact with your food is direct and tactile as you eat with your right hand, mixing wet into dry ingredients – a messy business for the uninitiated.

No meal is complete without a selection of pickles and chutneys to add piquancy (in India these are placed top left on the leaf), rice to fill you, a very liquid dal (spiced cooked lentils) to moisten dry dishes, some yoghurt to cool the more fiery curries, and a selection of crisp savouries. Not surprisingly these dishes are often made from bananas, as Kerala has over 250 types, from bright green through every shade of yellow to clay pink. They also appear in stews, dumplings and a rice breakfast dish steamed in bamboo.

To complete a feast, there may be bananas cooked in raw sugar syrup, scented with cardamom from Kerala’s cardamom hills in the east, or a sweet pudding with raisins and cashew nuts, since Kerala is the cashew capital of India.

Chef Special

A hot, sweet, sour and fragrant explosion of taste on a plate, the irresistible taste of seasonal curry sure to leave you asking for more!!!!

Crab Thoran (NV)£ 9.00

Kerala fish fry (NV)£9.00

Bagar Baingan£7.25

Konju Varuthathu (NV)£9.15

Bagar Baingan£8.25

Travancore Kayi Curry£8.25

Chemmeen Karumuru (NV)£9.95




Banana Chips£3.50



Boiled Rice£ 3.75


RASA VEGAN FEAST£ 22.50 (per head)

An optional service charge of 12.5% will be added on the bill.

We are open for lunch on

Saturday/Sunday 12 pm -2:30 pm