Starters (Vegetarian)
Crisp-fried vegetable fritters made with chickpea batter. Try these with our hot tea.
Savoury donuts that are a staple down South, served with spicy coconut chutney.
Diced mushrooms soaked in rich herb-filled masala,
Cauliflower florets fried and sauteed in an Indo-Chinese fusion sauce.
Crisp veggies sautéed in an Indo-Chinese chilli sauce. Minimum spice level – medium.
Main (Vegetarian)
Cottage cheese chunks cooked in a creamy, onion and tomato masala with a dollop of butter.
Potatoes and cauliflower sautéed in a sauce made of cashews, tomatoes and fresh cream.
Sauteed mushrooms and peas simmered in a spicy, creamy sauce.
Okra cooked in coconut and coriander paste.
Chickpeas in aromatic roasted coconut sauce, rich and spicy. Minimum spice level – medium.
Vegetables simmered in a spicy creamy sauce.
Not a traditional Kerala dish, but a classic all the same. Vegetables in a fiery, aromatic chilli and spice-based gravy. Minimum spice level – medium.
Cottage cheese in a fiery, aromatic chilli and spice-based gravy. Minimum spice level – medium.
Bread
Layered flatbread – a customer favourite.
Fluffy pancakes with crispy edges, made from fermented rice batter.
Lightly crispy layered flatbread with the added flavour of finely chopped garlic.
Dosa
Crispy crepes with a soft, spicy, aromatic shredded chicken filling.
Potato with extra zing inside a crisp crepe smeared with garlic chilli paste. Minimum spice level – medium.
Crispy crepes laced with the natural goodness of homemade clarified butter.
Crispy crepes stuffed with a savoury potato mash blitzed with onion and green chillies.
Crispy crepe with filled with cottage cheese and savoury potato mash.
Sides
Chef’s Recommendation
A signature mix of egg, cheese, chicken and potato mash inside a crispy crepe. You won’t find this anywhere else.
This Tamil Nadu delicacy gained popularity in Kerala. It uses shredded traditional Kerala porotta (layered flatbread) stir-fried with chicken, egg, onion and tomatoes in a Kera-la-carte special spicy sauce.
Juicy duck cooked in a flavoursome sauce of spices and black pepper.
A toddy shop favourite. Boiled eggs roasted in a tangy tomato, onion and chilli sauce served with traditional Kallappam (fluffy pancakes).
Starters (Non-vegetarian)
Keralite version of the Chinese hit, diced deep-fried chicken coated in red chilli and spices. Minimum spice level – medium.
Diced roast beef, flamed in a red and green chilli paste. Minimum spice level – medium.
Deep-fried chicken cubes marinated in ginger, onion, garlic and spices.
Masala fried shrimp, marinated and sautéed in a delectable spice paste and coconut.
Lamb marinated in whole spices then slow braised and caramelised in the pan to blend all the earthy flavours. Minimum spice level – medium.
Main (Non-vegetarian)
A spicy concoction of diced meat and glorious spices from the land of Chettinadu.
The world famous chicken in buttery tomato gravy, with a spicy twist from down South.
Thick creamy, coconut gravy with a lovely tinge of coriander.
Spicy concoction of diced meat and glorious spices from the land of Chettinadu.
Chicken simmered in coriander, garam masala and red chilli then cooked in onion and masala gravy.
Slow-cooked diced roast beef, blended in earthy flavours, peppered with coconut shards. This is a dry dish and not a curry. Minimum spice level – medium.
Marinated fish lightly fried then stewed in a Portugese-inspired mildly spiced gravy made from coconut milk and black pepper.
Prawns simmered in a red chilli and coconut based gravy with ginger-garlic undertones and pureed tomatoes. Minimum spice level – medium.
A spicy concoction of diced meat and glorious spices from the land of Chettinadu.
Thick creamy, coconut gravy with a lovely tinge of coriander.
Thick creamy, coconut gravy with a lovely tinge of coriander.
Juicy fish infused with a rich sauce of exotic spices, cocum and curry leaves. Minimum spice level – medium.
Juicy prawn infused with a rich sauce of exotic spices, cocum and curry leaves. Minimum spice level – medium.
Marinated fish lightly fried then stewed in a Portugese-inspired mildly spiced gravy made from coconut milk and black pepper.
Biryani (GF)
Flavourful rice infused in rich spices and filled with an assortment of vegetables.
Flavourful rice infused in rich spices and filled with an assortment of meat.
Flavourful rice infused in rich spices and filled with an assortment of meat.
Flavourful rice infused in rich spices and filled with an assortment of meat.
Flavourful rice infused in rich spices and filled with an assortment of meat.
Rice
Aromatic mildly spiced rice, topped with nuts and raisins.
White rice tossed with grated coconut, curry leaves and fried onions.
Flavourful, soothing mix of steamed rice and yogurt, topped with mustard seeds and chillies.
A mild, fragrant Indian
Dessert
Mangoes richly flavour our melt-in-the-mouth ice cream. A classic.
Soft, spongy dessert made from milk powder drenched in a saffron-infused syrup.
This is what Nirvana feels like. Traditional pudding in a variety of flavours – rice, banana or lentils.
Kerala plate meals
Uzhunnuvada, sambar , rasam, parippu cheera, paneer butter masala, kallappam, pappadom, raita pickle, rice, gulab Jamun.
Travancore fried chicken, butter chicken, lamb mappas, rasam, kallappam, pappadom, raita pickle, rice, gulab jamun.
