Menu
Crispy battered cauliflower in a chilli garlic sauce
Crispy poppadoms with our homemade chutneys.
Rich and creamy yoghurt based sauce with masala baked paneer tempering with asafoetida, mustard seed and Kashmiri chilli.
Mung beans cooked with fresh coconut and tempered with mustard seeds, curry leaf and Kashmiri chilli.
Malabar style lamb biryani is cooked with special variety of small Jeerasala rice and finish with fried brown onion, cashew nuts and raisins. Served with pickle, poppadams and cranberry raita.
Roasted coconut masala with plantain, mooli, carrot, cassava and kidney beans
Roasted coconut masala with plantain, mooli, carrot, cassava and kidney beans
Sides
Roasted coconut masala with plantain, mooli, carrot, cassava and kidney beans