| |
|
|
Mains |
| |
|
| |
Chicken |
 |
Nadan kozhy Curry |
£6.25 |
| |
The most common and simple preparation of chicken in Kerala. Fresh chicken pieces cooked in a lovely pepper masala (paste) made from ginger, garlic, pepper, green chillies and curry leaves. Recommended with breads.
Recommended wine: Foundstone Shiraz. |
|
| |
|
|
|
Chicken Bartha |
£8.50 |
| |
Shredded chicken with sliced green pepper, cashew nuts, raisin, and fresh tomato, slow cooked until it reaches its rich flavour. Goes well with chapattis
Recommended wine: Echeverria Sauvignon Blanc Curico Valley. |
|
| |
|
|
|
Kajju Murgee |
£6.95 |
| |
A famous dish among the mughal emporers which later became popular in the Malabar region of Kerala. Chicken cooked with mixture of garlic, cumin, turmeric and fresh tomatoes. Thickened with cashew nuts and topped with homemade cheese. Recommended with any of our breads.
Recommended wine: Hazy View Pinotage. |
|
| |
|
|
|
Butter Chicken |
£7.95 |
| |
A creamy chicken dish with roasted chicken pieces, cashew nuts, shallots, coriander and spices gently poached in a buttery tomato sauce and finally flavoured with kasoori mehthi. A common dish among Indians and good with Peshawari naan.
Recommended wine: Chablis Domaine Jean Goulley.
|
|
| |
|
|
|
Chicken Chettinad |
£8.50 |
| |
Chicken cooked with roasted coconut and distinct ingredients from the Chettinad region that gives a very special aroma to the curry. This dish is exclusive to ‘Chettinad' in South India. Recommended wine: Foundstone Shiraz.
|
|
| |
|
|
|
Chicken Roast |
£8.95 |
| |
This is a central kerala Christian speciality. A typical kerala curry cooked in a thick sauce with ginger, garlic, onion and curry leaves. Good with Thawa Paratha.
Recommended wine: Don David Coleccion Malbec. |
|
| |
|
|
|
Kozhy Varatharachathu |
£7.95 |
| |
A must-have dish in the Sunday menus in kerala. Chicken breast cooked in special rich and dark sauce slow cooked with roasted coconut and spices. Recommended with lemon rice.
Recommended wine: Rioja Crianza Rivallana. |
|
| |
|
|
|
Chicken Kadhai |
£8.50 |
| |
A spicy Indian Chicken dish with a distinct flavour of Bell Pepper (capsicum). Chicken cubes slow cooked in a traditional kadhai with diced peppers, onions, tomatoes and seasonal herbs. A final touch of lemon to get its exotic taste. Good with lemon or mustard rice.
Recommended wine: Weltevrede Gewurtztraminer Robertson.
|
|
| |
|
|
|
Chicken Chilli Dry Fry |
£6.50 |
| |
Chicken pieces marinated overnight in chef's own spices sautéed in a skillet with sliced onions, curry leaves, tomato, ginger and garlic and served dry. Good with Chappatis.
Recommended wine: Weltevrede Gewurtztraminer Robertson.
|
|
| |
|
|
| |
Duck |
|
Kerala Duck Roast |
£9.50 |
| |
Breast of duck, flavoured with peppercorns, cardamom, cinnamon, aniseed and cloves. Roasted in a sauce with curry leaves, mustard, coconut, tomatoes and new potatoes. A dish among the people who lives in houseboats in the backwaters of Kerala. Recommended with Indian bread.
Recommended wine: Don David Coleccion Malbec. |
|
| |
|
|
| |
Lamb |
|
Kochi Lamb Varattiyathu |
£8.95 |
| |
A unique dish from Kochi, which stands out in any feast. Tender diced lamb marinated in special aromatic spices, delicately cooked with ground coconut, shallots, fresh plum tomatoes and finely tempered with fennel seeds and curry leaves. A great combination with Malabar paratha.
Recommended wine: Foundstone Shiraz.
|
|
| |
|
|
|
Syrian Lamb |
£9.50 |
| |
A delicacy among the Syrian Christians in Kerala. A semi gravy dish of roasted shredded tender lamb delicately cooked using ground spices, shallots, crushed peppercorns and poppy seeds. A great combination with paratha.
Recommended wine: Tuatara Bay Sauvignon Blanc St Clair.
|
|
| |
|
|
|
Aattirachi Curry |
£8.50 |
|
Another popular lamb dish served in restaurants and local pubs in Kerala. Tender lamb cubes marinated in spices and slow cooked in fresh green chillies, ginger, garlic and tomatoes. Recommended with breads.
Recommended wine: Pinot Noir Agustinos. |
|
| |
|
|
|
Lamb Achari |
£8.95 |
| |
A traditional kerala lamb dish cooked in gingelly oil (known for its healing power) and spicy homemade sauce and tempered with mustard seeds and curry leaves. Its pungent taste and smell made it more popular among the high range areas of Kerala. Recommended with Lemon Rice.
Recommended wine: Don David Coleccion Malbec. |
|
| |
|
|
|
Kadai Lamb |
£8.25 |
| |
An alternative to the chicken kadhai dish. Diced lamb cooked in a traditional way with red chillies capsicums, tamarind and hand pounded herbs to get its spicy but gentle taste.
Recommended wine: Weltevrede Gewurtztraminer Robertson. |
|
| |
|
|
| |
Fish |
|
Meen Mollee |
£7.95 |
| |
White fish cooked in exotic, fresh coconut milk and lemon juice tempered with fenugreek and curry leaves. A popular dish of the Christian community in Kerala. Recommended with rice.
Recommended wine: Chablis Domaine Jean Goulley or Barbera D'Asti Superiore Le Orme Chiarlo.
|
|
| |
|
|
|
Fish Malabari |
£8.95 |
| |
Traditional Kerala style of cooking fish or prawns. Lightly spiced with coriander, red chillies, turmeric, coconut, tomatoes, drumstick (a south Indian vegetable) and tempered with mustard seeds, baby shallots and curry leaves. A touch of Kokum for that Smokey flavour.
Recommended wine: Tuatara Bay Sauvignon Blanc St Clair or Pinot Noir Agustinos Reserve Bio Bio. |
|
| |
|
|
|
Meen Masala |
£8.50 |
| |
King Fish Marinated in our home made masala, grilled and then tossed with green peas, curry leaves in tomato-tamarind flavoured gravy.
Recommended wine: Echeverria Sauvignon Blanc Curico Valley.
|
|
| |
|
|
|
Pollicha Meen (king fish) |
£8.75 |
| |
King fish marinated in our chef's own spices and wrapped in banana leaves and then grilled in a skillet to get its golden colour. An oil free dish and served, wrapped in a foil paper.
Recommended wine: Foundstone Unoaked Chardonnay.
|
|
| |
|
|
|
Varutharacha Meen Curry |
£8.95 |
| |
A south Indian fish speciality. Fish cooked in rich and dark sauce slow cooked with roasted coconut, spices and tamarind juice. Recommended with Lemon rice.
Recommended wine: Rioja Crianza Rivallana.
|
|
| |
|
|
| |
Prawn |
|
Prawn Mango |
£10 .95 |
| |
A dish for every Keralite abroad that gives a nostalgic touch of mother's home cooking. Black Tiger Prawns simmered in a mixture of fresh green mangoes, ginger, chillies, turmeric and ripe tomatoes. Recommended with mustard rice.
Recommended wine: Chablis Domaine Jean Goulley. |
|
| |
|
|
|
Prawn Ularthiyathu |
£9.95 |
| |
Shrimps dry cooked in a Kokum solution then stir-fried in an open kadai with an abundance of grated coconut, curry leaves, turmeric powder and finely chopped tomatoes until it get to its dry stage. Recommended with rice.
Recommended wine: Barbera D'Asti Superiore Le Orme Chiarlo.
|
|
| |
|
|
|
Prawn Varattiyathu |
£11.95 |
| |
Prawns marinated in a mixture of ground spices and herbs then roasted in a pan of ginger, garlic, fresh tomatoes, onion, coriander and karuveppila .Good with Thawa Paratha.
Recommended wine: Foundstone Shiraz.
|
|
| |
|
|
|
Malanadan Konju |
£12.50 |
| |
A prawn dish served to guests in houses on special occasions. Marinated tiger prawns grilled and cooked with cashews, raisins, fresh green herbs, curry leaves, mustard seeds and a hint of chopped garlic. Served with rice.
Recommended wine: Tuatara Bay Sauvignon Blanc St Clair 2006 or Pinot Noir Agustinos Reserve Bio Bio 2006.
|
|
| |
|
|
| |
Squid |
|
Koonthal Ulathiyathu(calamari) |
£8.95 |
| |
Fresh Squid cooked in roasted coconut sauce, flavoured with kokum for a tangy touch and finally tempered with mustard, fennel seeds, and curry leaves. A dish in the coastal belts of Kerala.
Recommended wine: Echeverria Sauvignon Blanc Curico Valley. |
|
| |
|
|
| |
Veg |
V= Vegitables |
|
|
Kadala Masala (v) |
£4.25 |
| |
Chick peas cooked with onion, ginger, garlic, and tomato based paste and spices garnished with corriander.
Recommended wine: Ch L'aumerade Rose. |
|
| |
|
|
|
Thakkali Fry (v) |
£3.95 |
| |
A fresh and tangy dish made of fresh tomatoes, cooked with fresh ginger, onions, spices and coriander.
Recommended wine: Rioja Crianza Rivallana. |
|
| |
|
|
|
Cheera Parippu (v) |
£4.25 |
| |
A very popular dish in the Kerala kitchens. Fresh spinach and toor dal cooked in a thick sauce of garlic, tomatoes and green peppers, flavoured with curry leaves.
Recommended wine: Tuatara Bay Sauvignon Blanc St Clair . |
|
| |
|
|
|
Baby Aubergine (v) |
£4.95 |
| |
A lip smacking dish of aubergines laced with onions, garlic, ginger, chillies, turmeric, dhanjeeru, tomatoes, mustard seeds and curry leaves. Slow cooked and recommended with Indian bread.
Recommended wine: Chateau du Campuget Rose-Ac Costieres de Nimes. |
|
| |
|
Ulli Theeyal (v) |
£5.25 |
| |
Theeyal is one of the favourite recipes at any Hindu homes. An a uthentic way of preparing this slightly spiced dish of shallots slow cooked in a mixture of tamarind, jaggery and curry leaves.
Recommended wine: Echeverria Sauvignon Blanc Curico Valley. |
|
| |
|
|
|
Vendaka(okra) Curry (v) |
£4.50 |
| |
Fresh and tangy dish made of lady's finger (okra), cooked in roasted coconut, tamarind, fresh ginger, onions, and coriander.
Recommended wine: Foundstone Shiraz. |
|
| |
|
|
|
Black Beans Curry (v) |
£4.95 |
| |
A signature dish one never tries of experimenting with .Black beans along with kidney beans soaked overnight and gently simmered on low heat along with ginger, garlic and a few other spices.
Recommended wine: Foundstone Unoaked Chardonnay.
|
|
| |
|
|
|
Pineapple Curry (v) |
£4.75 |
| |
A yogurt based curry made of chopped fresh pineapple in a sweet coconut sauce and finely tempered with mustard seeds, red chilli and curry leaves.
Recommended wine: Pinot Grigio Venezie.
|
|
| |
|
|
|
Paneer Pasand (v) |
£5.50 |
| |
A yummy dish made with cubes of paneer simmered in a mixture of cashew nuts, shallots, coriander, chopped tomatoes and freshly crushed spices.
Recommended wine: Pinot Noir Agustinos Reserve Bio Bio.
|
|
| |
|
|
|
Navaratna Curry (v) |
£5.75 |
| |
Unique dish made of chopped vegetables and dry fruits of nine types, prepared in rich white gravy. Navaratnam means nine gems and those are our selection of vegetables and fruits.
Recommended wine: Tuatara Bay Sauvignon Blanc St Clair.
|
|
| |
|
|
|
Potato Peas Masala (v) |
£4.25 |
| |
Potato cubes and fresh green peas cooked in a thick sauce of onion, ginger, garlic, plum tomatoes and flavoured with coriander.
Recommended wine: Ch De Campuget Rose.
|
|
| |
|
|
|
Mixed Vegetable Curry (v) |
£4.50 |
| |
A dish of seasonal fresh vegetables simmered in fresh coconut milk with a flavouring of Kerala Masala.
Recommended wine: Pinot Grigio Venezie. |
|
| |
|
|
| |
Egg |
|
Mutta Roast |
£6.50 |
| |
Made of eggs slow cooked in thick gravy of chopped tomatoes, garlic, onions, ginger, green chillies and curry leaves. A tasty dish from egg for our dinner in Kerala. Goes well with breads.
Recommended wine: Rioja Crianza Rivallana.
|
|
| |
|
|
