The Menu  

Soups

Non-vegetarian

  • KOZHI SOUP (Tamil Nadu)
    Thin extract of chicken flavoured with spices.
  • MULUGATWANNY SOUP (Srilanka)
    Thick lentil soup with a touch of lime.
  • PEETHALA CHARU (Andhra)
    Spicy Tangy thin soup made with crab, onion and spices.
  • MUTTON ALISA (Kerala)
    An interesting soup with a base of coconut milk thickened with crushed wheat and garnished with mutton cubes.

VEGETARIAN

  • RASAM - Lemon/Tomato/Pepper/Dal
    Stimulating clear soup  flavoured with garlic and cumin.
  • VEGETABLE ALISA (Kerala)
    An interesting soup with a base of coconut milk thickened with crushed wheat and garnished with fresh vegetables.
  • MURUNGAKAI SOUP ( Tamil Nadu)
     This soup made with lentils and drumsticks cooked together with aromatic herbs.
  • MULUGATWANNY SOUP (Sri Lanka)
    Thick lentil soup with a touch of lime.

STARTERS

NON-VEGETARIAN

PRAWN

  • dakshini yera(Tamil Nadu)
    Fresh prawns marinated with garlic, red chillies and a dash of lemon juice. Deep fried.
  • prawn pepper fry (Karnataka)
    prawn tossed with freshly ground pepper corns.
  • royala veppudu(Andhra)
    Prawn, marinated and fried, tossed with an onion tomato masala.
  • SHRIMP 65 (Andhra) -
    Shrimps marinated with Andhra spices and deep fried with crushed curry leaves. Served with lemon wedges.

FISH

  • POMFRET FRY (kerala)
  • RAWA MEEN FRY(Karnataka)
    Fish smeared with freshly ground spices coated with semolina and fried crisp.
  • MEEN PORICHADU(Kerala)
    Bite-sized fish pieces marinated in southern spices and fried.
  • meen bezule(Mangalore)
    Beckti fish marinated and deep fried and tossed with home-made Mangalorian masalas.

CHICKEN

  • CHICKEN 65(Andhra)
    Fried chicken, Andhra-style.
    An all-time favourite.
  • kodi amaravathi(Andhra)
    Supreme of chicken, deep fried and tossed with southern spices.
  • kori kempu bezule(Mangalore)
     Tender chicken, fried and tossed with Mangalorian style masala.

MUTTON

  • COORG MUTTON /CHICKEN FRY
    Meat marinated in coriander, cloves and pepper corn; and tossed with curry leaves. An authentic Kodagu community speciality.
  • MUTTON COCONUT FRY(kerala)
    Tender pieces of mutton cooked with coconut slices and mustard.
  •  KARI MELAGU PERATTI/MUTTON PEPPER FRY(Chettinad)
    Mutton tossed with freshly ground peppercorns.

CRAB

  • NANDU MULAGU ULARTHIYADU/CRAB PEPPER FRY(Kerala)
    Crab tossed with butter, pepper and onion    .     

STARTERS

VEGETARIAN

  • coorg paneer(Coorg)
    Paneer marinated in coriander, cloves and pepper corn; and tossed with curry leaves. An authentic Kodagu community speciality.
  • aloo /gobhi/paneer 65(Andhra)
  • kuzhi paniyaram(Tamil Nadu)
    Shallow fried rice and lentil dumplings, served with tomato chutney.
  • bangala dumpa veppudu(Andhra)
    Baby potatoes cooked with red chilli paste, ginger and garlic.
  • mushroom pepper fry(Chettinad)
    Mushrooms tossed with pepper corn and onion.
  • makkacholam varuval

Babycorn Fritters served with chutney

  • baby corn/gobhi kempu bezule(Mangalore)
    Marinated in southern spices, deep fried and tossed with bezule masala.

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MAIN COURSE

NON-VEGETARIAN

PRAWN

  • malabar prawns(Kerala)
    Selected prawns cooked in typical Kerala, Kodampuli(sour) masala.
  • royyala egguru(Andhra)
    Spicy Telengana prawn curry.
  • seegdi vella korma(Karnataka)
    Prawns cooked in coconut based gravy.
  • chemmeen curry(kerala)
    Shrimps cooked with cocum and coconut milk,
    Best with Appam/ Idiappam.

FISH

  • pomfret masala(Kerala)
    Best with rice appam.
  • nellore chappala pulusu(Andhra)
    Spicy fish preparation in a gravy of tamarind and chillers.
  • lagan ki masala macli(Hyderabad)
    Marinated fish cooked in traditional Hyderabadi gravy of til and groundnut.
  • meen moilee(Kerala)
    Cubes of fish cooked in coconut milk.
    A mild preparation.
  • alleppey meen curry(Kerala)
    Fish in a gravy of raw mango, red chillies, mustard and coconut.

 

MUTTON

  • VEINCHINA MAMSAM (Andhra)
    Tender pieces of lamb cooked in onion and tomato based thick gravy.
  • MASSA STEW (Karnataka)
    A mild preparation of lamb in coconut milk.
  • mutton uppu kari(Chettinad)
    Tender pieces of mutton tempered with mustard, curry leaves, tomato and southern spices.
  • ERACHI CURRY (kerala)
    Mutton cubes in an authentic Kerala style coconut based gravy.
  • GHOST KI HALEEM (Hyderabadi)
    Small pieces of lamb cooked in broken wheat and almond paste, garnished with brown onion and lemon wedges.

CHICKEN

  • CHICKEN CHETTINAD (Chettinad)
    The ever favourite Chettinad speciality.
  • KORI GASSI (Karnataka)
    Boneless chicken pieces in garlic, pepper corns, coriander gravy.
  • MIRAPPAKAI KODI (Andhra)
    Chicken cooked in chilli paste, green chillies and spices, a fiery dish.
  • CHICKEN STEW (Kerala)
    A mild preparation of chicken in coconut milk.
  • KOTHMIRI KODI (Andhra)
    Aromatic succulent chicken pieces cooked in fresh coriander gravy.
  • MALABAR CHICKEN (Kerala)
    Kerala style mild spicy preparation. Best with steamed rice/Malabar paratha.

CRAB

  •  CRAB MEAT CURRY (Tamil Nadu)
     Crab meat dumplings in a tangy gravy.
  • PEETHALA KOORA (Andhra)
    Crab cooked in ground masala base and khus-khus paste.

EGG

  • MOTTA ROAST (Mangalore)
    Hard boiled egg tossed in onion, tomato and spice. Best with Paratha/Appam.

MAIN COURSE

VEGETARIAN

PANEER

  • KOTHMIRI PANEER CURRY (Andhra)
    Cottage cheese in coriander based gravy.
  • TAMATAR PANEER(Hyderabad)
    Soft cottage cheese delicately cooked in tomato, cashew nut based mild gravy.

 

 

VEGETABLE

  • BAGHARE BAIGAN (Hyderabad)
    Aubergine cooked in a tangy gravy of sesame seeds, red chillies and copra.
  • BEANS PORIYAL (Tamil Nadu)
    Fresh French beans finely cut, tossed with onion and coconut and tempered with mustard seeds.
  • MIRCH ALOO KA SALAN (Hyderabad)
    Popular Hyderabadi preparation, best with Biriyani/Paratha.
  • ALUGADDE ROAST (Karnataka)
    Baby potatoes cooked in a onion, tomato, curry leaves and tamarind gravy.
  • AVIAL (Kerala)
    Drumstick, yum, carrots, raw bananas, ash gourd cooked in a paste of coconut, card and cumin.
  • ULLITHEEYAL(Kerala)
    Tamarind based Kerala style dish.
  • PACCHAKAI STEW (Kerala)
    Vegetables simmered in mildly flavoured coconut milk.
  • SUBZ HANDI (Hyderabad)
    Mouth watering Hyderabadi exotic mixed vegetables.
  • KAI KARI PERATTAL(Chettinad)
    Combination of fresh vegetables cooked with Chettinad spices.
  • NILGIRI VEG KORMA (Tamil Nadu)
    Melange of vegetables cooked in mint and coriander based gravy.
  • MUSHROOM CHETTINAD (Tamil Nadu)
    Fresh mushroom cooked in Chettinad style.

DAL

  • TOMATO PAPPU(Andhra)
    Lentils cooked with tomatoes and onoin , tempered with
    mustard and garlic.
  • AMBAT(Karnataka)
    Typical  Saraswati Bramhin preparation of lentil with
    coconut and spinach leaves.
  • UDIPI SAMBAR(Karnataka)
    Slightly sweet Udipi style preparation.

BREAD

  • VEECHU PARATHA
    Flaky paratha griddle fried.
  • MALABAR PARATHA
    Flaky paratha griddle fried.
  • BAKHARKHANI
    Exotic, layered Hyderabady bread.
  • IDDIAPAM
  • APPAM - Plain/Spinach/Egg
    Traditional Kerala rice pan cake.

RICE

  • HYDERBADI BIRIYANI – Veg/Mutton/Chicken.
  • FLAVOURED RICE-Coriander/Lemon/Tamarind.
  • KAI KARI PULAO
    Chettinad style veg pulao.
  • BAGALA BHAT
    Curd rice served with Appalam, pickle, chilly and curd.
  • BISSIBELA HULIANNA STAPLES
    Karnataka style Kichdi. Served with Ghee and Appalam.
  • ANDHRA PULAO
    (Chicken/Mutton/Shrimps).

DESERTS

  • DOUBLE KA MEETHA
  • ELANEER PAYASAM
  • BROWNIES

 

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