Select Page

3 Course Meal – £15 per person

STARTERS (ANY ONE)

MEDHU VADAI
Vadais are south Indian speciality. It’s a silk soft dumpling shaped like a doughnut made of lentils, green chillies, onion and ginger.

ALOO BONDA
Potato balls laced with fresh ginger, curry leaves, coriander and black mustard seeds, dipped and fried in chick- pea flour batter and crispy fried. Served with creamy coconut chutney.

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

IDLI
Soft and spongy dumplings made of rice and lentil served with coconut chutney and sambar.

PULI RASAM
Rasam traditionally prepared with Tamarind juice, tomato, chilly, pepper, cumin and other spices as seasoning.

MAINS (ANY ONE)

KAYI CURRY
A Spicy curry made of beans, carrots, cauliflower, potatoes and simmered in a sauce of garlic, ginger and fennel.

THAKKALI PAYARU CURRY
Fresh and tangy dish made of tomatoes, black eye beans cooked in coconut milk with fresh ginger, onions and coriander.

CHEERA PARIPPU CURRY
Fresh spinach and toor dal cooked in thick sauce of garlic and green peppers, flavoured with curry leaves.

CHERUPAYAR CURRY
Green gram cooked in a thick paste of coconut, shallots, chilly and cumin seeds.

URY BAIGAN CURRY
Cubes of fried aubergines are cooked in finely chopped onion blended tomato, garlic, ginger, chilli and finished with coriander & curry leaves.

VEGETABLE STEW

Potatoes and carrots are cooked in fresh coconut milk with finally sliced ginger, green chillies and flavoured with cardamom and turmeric.

 RICE OR BREAD

 BOILED RICE OR LEMON RICE

 APPAM

A crispy, spongy rice pancake essential for mopping up moist curries

OR

MALABAR PARATHA

A Kerala speciality wheat dough layered and coiled into coir mat shape then cooked on the griddle.

DESSERT

MANGO SORBET