BANQUET

Kerala Banquet

Vegetable Banquet

A taste of all our specialities samples from our pre-meal snacks, starters, curry selections, side dishes, rice, breads and traditional Keralite sweets.

Kootu Feast

This is a three course meal which includes seafood soup or aloo bonda as a starter and two main dishes, lemon rice, bread and traditional rice pudding.

Pre-Meal Snacks

These light and crispy treats are popular in Kerala tea shops for ‘tiffin’ (afternoon tea).A snack tray consisting of:

Achappam

Pappada Vadai

Banana Chips

Murukku

Pappadams

Pickles and Chutneys

It is our unique selection of home-made pickles and chutneys. A pickle trays consist of:

Chicken Pickle

Garlic Pickle Fish Pickle

Mixed Vegetable Pickle

Lemon Pickle

Coriander Chutney

Starters

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Chicken Cutlet

A home speciality from a mixed chicken and potato mix rolled on breadcrumbs crisply fried.

Chicken Pakora

Hot spicy chicken marinated with a bit of zing then deep fried in a batter to create a crispy shell.

Konju Varuthathu

Fresh King prawns marinated in refreshing spices and fried in the traditional fashion.

Ury Rasam

A special seafood soup from my mother’s kitchen, made from crab, fish, prawns and rice flavoured with fresh tender coconut and spices

Seafood Karu Muru

A crunchy stir-fried king fish, telopia fish and prawns tempered with indian shallots, curry leaves, green chillies and zest of lemon juice.

Kerala Fish Fry

Kingfish marinated in a spicy paste made of ginger, green chillies and coriander, then shallow fried in the traditional fashion.

VEGETARIAN STARTERS

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Aloo Bonda

The tea time snack in Kerala, but delicious at any time. 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 moist, creamy coconut chutney.

Medhu Vadai

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

Banana Pori

Ripe plantains dipped in rice and chickpea batter with tampered black sesame seeds served with peanut and ginger chutney.

Kathrika

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

Puli Rasam

Rasam traditionally prepared using tamarind juice as a base, with the addition of tomato, chilly, pepper, cumin and other spices as seasoning.

Onion Bhaji

A spicy and crispy bhaji made with onion, chilly, curry leaves and ginger dipped and fried in chickpea flour batter and crispy fried. Served with mint chutney.

Mains

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Chicken Masala

Kerala style chicken masala recipe is a family favorite, it made with cubes of chicken cooked in a thick sauce of onions, green chillies, ginger and tomatoes.

Kozhi Varutha Curry

A famous recipe ‘The christmas speciality’ fried chicken cooked with onions, ginger, garlic, curry leaves, chilly powder, chopped tomatoes and black pepper.

Chicken Pal Korma

A famous Malabar dish, made with cubes of chicken pieces cooked in coconut milk and cashew paste and other seasoning spices, served with appam, parathas and chapathi.

Malabar Kozhi Curry

A most common chicken curry made in Kerala. Cubes of boneless cooked in a lovely pepper masala made from garlic, mustard seeds, curry leaves, green chillies and ginger. A fantastic combination with paratha and lemon rice.

Chicken Chatty Biriyani

A traditional Kerala style dish, chicken is layered delicately between the rice and the masalas gently soak into the rich authentic flavor. The speciality of this biriyani, it served in a clay bowls with side of raita and pickles.

LAMB

Lamb Madras

A traditional lamb curry cooked in a green masala made from fresh coconut, green chillies and ginger.

Idivettu Irachi Vatichathu

An essential item from the Toddy shop and the bar menus of kerala. Boneless cubes of lamb and dry cooked in a turmeric water, then stir fried in an open kadai with an abundance of black pepper, curry leaves, and finely sliced fresh coconut slivers. A spicy dish, great with a combination of paratha bread or chapathis.

BEEF

Vadakara Beef Roast

Vadakara in the North Kerala is well known for its meal dishes. Our chef Yusaf from vadakara town and this dish is one of his favourites. Diced beef cooked with onion ginger, garlic, coriander and other spices cooked in a thick gravy.

PRAWNS

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Konju Manga Curry

Mangoes of all shapes, sizes and subtly different flavors find their way into many dishes. This king prawn dish is cooked with turmeric, chillies, green mango, coconut and is sure delight you with its tangy and spicy flavor.

Chemmeen Masala

A contribution from the Christian community on the coast of Cochin and very frequently seen in traditional fish bar on the shore. It is a spicy prawn dish with a thick sauce made of onions, tomatoes and green chillies.

CRAB

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Crab Varuthathu

The most popular dish in Alapuzha. Fresh crabs cooked in turmeric and chilli water stir fried with indian shallots, black pepper and curry leaves. Combines with paratha.

FISH

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Varutharacha Meen Curry

This is tilapia fish gently cooked in a turmeric colored coconut sauce flavored with tomatoes, curry leaves and mustard seeds. Superb with lemon or thenga choru.

Cheena Chatty Meen Curry

A most popular Kallu shappu(Toddy shop) delicacy in Syrian Christian populated hilly areas. King fish slices prepared with tamarind and fresh spices in a medium spicy sauce served with steamed tapioca root, seasoned with curry leaves, mustard seeds and grated coconut.

Koonthal Roast

A very popular dish from Calicut. It is a semi dry dish mix with spices of turmeric, chilly powder, black pepper with shallots, curry leaves, mustard seeds and squeeze of tamarind. This is a fantastic spicy dish.

CURRY SELECTION

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Moru Kachiathu

An unusual combination of sweet mangoes and green bananas cooked in yogurt with green chillies, ginger and fresh curry leaves. A sweet sour dish that is highly recommended.

Vazhuthanangha Curry

A Pattambi recipe of aubergines cooked in a ground paste of roasted onions, coriander seeds, chillies and tamarind, mixed with yogurt and cashew nut sauce.

Cheera Parippu Curry

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

Thakkali Payaru Curry

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

Kayi Curry

A mixed vegetable Speciality from the district of Palakkad. A Spicy curry made of beans, carrots, cauliflower, potatoes and simmered in a sauce of garlic, ginger and fennel.

Vegetable Stew

An indispensable combination with appams after the easter fast for Travancore Christians. Potatoes and carrots cooked in fresh coconut milk, with finally sliced ginger, green chillies and flavored with cardamom and turmeric.

Palakk Paneer

It’s a famous indian dish consisting of spinach and paneer in a thick sauce made from pureed spinach seasoned with garlic, garam masala and other spices.

Cherupayar Curry

Green gram cooked in a thick paste of coconut, shallots, chilly and cumin seeds. This dish highly recommended with pooris or chappathis.

SIDE DISHES

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Spicy Potatoes

A combination of potatoes, peas and peppers stir fried with onions, cloves, black pepper and tomatoes.

Chana Masala

A very unusual dish from Kerala made with chickpeas together with tomatoes, onions, mustard seeds, dry chillies and curry leaves.

Cabbage Thoran

An essential dish at every Kerala feast, can be made from a variety of vegetables. This one is made from chopped cabbage, cubed potatoes and lentil stir fried together with onion, fresh coconut and mustard seed.

DOSAS

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Plain Dosa

Plain pancake served with sambar and coconut chutney.

Masala Dosa

A paper thin pancake made of rice and black gram,folded in half with a filling of spicy potatoes cooked with onions and ginger and served with sambar and coconut chutney.

Nair Dosa

A speciality dosa from Kerala usually eaten during festivals and celebrations, a rice and black gram flour pancake filled with a mixture of potatoes, beetroot, carrot, onion and ginger served with sambar and coconut chutney.

Onion Uthappam

A thick pancake made from rice flour to which lentil batter topped with tomatoes, curry leaves, chillies and onions. Served with sambar(lentil and vegetable sauces), coconut chutney.

Idli

A soft and spongy dumplings made of rice and lentil served with coconut chutney and sambar.

RICES

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Boiled Rice

Plain white basmati rice.

Lemon Rice

A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves, mustard seeds and dried red chillies.

Coconut Rice

Plain rice mixed with fresh coconut, urad dal(white lentil)and curry leaves.

Tamarind Rice

Rice tossed gently with tamarind juice, fresh curry leaves, mustard seeds and dried red chillies.

Pulao Rice

Basmathi rice cooked in coconut milk with fresh tomatoes, cashew nuts, onions and coriander.

BREADS

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Malabar Paratha

A kerala speciality-wheat dough layered and coiled into coir mat shape then cooked on the griddle. A must with our curries.

Chapathi (2 pieces)

Round,flat wholemeal bread.

Poori (2 pieces)

Tradional puffed wheat flour bread

Appam

A Crispy, spongy rice pancake, essential for mopping-up moist curries.

Peshwari Naan

Naan is a traditional indian flatbread filled with mixture of dried fruit, sweet and coconut.

MADHURAM (DESSERTS)

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Pal Payasam

An auspicious rice pudding from the famous Krishna temple in Kerala. Rice cooked in boiling milk with cashew nuts,raisins and cardamom.

Banana Dosa

This is the Palakkad Iyer(Brahmin)speciality with a difference. These tiny pancakes are made from bananas, plain flour and cardamom.

Kesari

A Brahmin recipe of semolina,mango,cashew nuts and raisins,they are more like Halwas but much lighter and with more flavor.

Gulab Jamun

This delicious dessert consists of dumplings traditionally made of thickened milk,soaked in rose flavored sugar syrup.

Kulfi

Pistachio/Mango/Almond

Mango Sorbet

A rich mango sorbet with the intense sweetness of mangoes.

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