STARTERS MAINS SIDES

LONA ESI PUTTA GODUGULA 4.95 GUTTI VANKAYA MASALA 10.95 BATTANI GODUGULA 9.95 KEERAI KOOTU 4.95 Spicy lled button mushrooms. Melts in the Whole aubergines shallow fried, cooked Button mushrooms, green peas and Shredded spinach sautéed with VEGAN MENU mouth to release an explosion of avours. with onions, tomatoes and an assortment tomatoes simmered with mustard seeds, grated coconut and subtle spices. of herbs and spices. A vegan splendour. coconut and fresh coriander. Fresh and fragrant! South has a breathtakingly BATATA 4.95 vast food culture. A large part of So battered of spiced — based BENDAKAYA PULUSU 10.95 KEERAI MACIAL 8.95 PODIMAS 4.95 on a classical South Indian recipe found in an old An okra dish cooked with , A wholesome preparation of yellow A avoursome Tamilian speciality this has always been fruit 12th-century manuscript, the M nasoll sa. onions, tomatoes and mustard seeds. An and shredded spinach simmered of potatoes cooked with coconut, and based and Andhra speciality with complex avours. with subtle spices and . lentils and leaves. naturally vegan. KEERAI BHAJJI 4.95 A popular street-side snack, these of fresh BATATA KEERAI SOUNG 10.95 10.95 SUNDAL 4.95 spinach and onions are crunchy on the outside and Cubes of , shredded A melange of seasonal , fresh A nutritious delicacy of black is food is light yet nourishing, so on the inside. spinach and tomatoes cooked with coconut, and curry leaves — deliciously chickpeas, tossed together with mustard seeds and coconut. simple and complex at the same time. a hint of tomatoes, onions, herbs subtle yet spicy and the combination and spices. of , coconut, lentils, and local .95 4.95 KAI KURMA 10 .95 spices give South a Seen as comfort food for many in the An exquisite preparation of green beans, SAMBHAR 4 region, this is a thin and tangy soup garden peas and carrots with coconut Seasonal vegetables, lentils, distinctive taste easily di erentiated made with an unusual blend of tomatoes, milk and subtle spices. tamarind and roasted spices, tamarind and peppery spices. stewed together create this most from any other region of India. popular South Indian staple.

RICE BREADS

.95 CHUTNEYS V ADA THENGAI ANNAM 3.95 SADA DOSA 3 e Idli is a steamed rice Large crêpe made from a A thick of ground Basmati rice with grated coconut and A simple, thin crêpe of ground rice and mustard seeds. lentils. THENGAI 2.95 cake made from a batter of batter of nely ground rice rice and lentils with a topping. Made from fresh coconut, herbs fermented lentils and nely and lentils, served, as they are and served with Sambhar and and spices, this simple chutney .75 CHILLA 3.95 ground rice and a is a traditionally h Sambhar engai Chutney on the side. NIMMAKAI ANNAM 3 is one of the most common A so , thin and savoury bread of gram savoury shaped like a and en Lemon juice, mustard seeds, lentils condiments in Southern India. and curry leaves avour this aromatic our with fenugreek. doughnut and made of ground MASALA UTTAPAM 15.95 basmati rice preparation. lentils, herbs and spices. .95 An topped with a mixture of CHUTNEY 2.95 MASALA DOSA13 uttapam 4.95 A dosa with a traditional savoury grated coconut, red onions, tomatoes A spicy for .50 Lacy, so and bowl-shaped hoppers of spiced potato lling. A classic South and green chillies. ANNAM 3 those who like a bit of heat. IDLI SAMBHAR13.95 fermented rice and coconut milk. Indian dish. Steamed basmati rice. Idli soaked in Sambhar and served with engai Chutney on the side. SIRU UTTAPAM 4.95 So of ground rice and MANGA VADA SAMBHAR13.95 with a variety of toppings — tomatoes, PICKLE 2.50 Va da soaked in Sambhar and served SALAD red onions and coconut. Spicy, salty, pickle made with engai Chutney on the side. from unripe mangoes A centuries-old recipe of slow cooked basmati rice. e essence of .95 and red chillies. 3 THOSAI THATTU 5.50 its taste comes from the addition of fried onions, fresh herbs, A delectable jumble of fresh tomatoes, IDLI VADA SAMBHAR13.95 A delightful assortment of three botanical oils and numerous exotic spices and aromatics. cucumber, radish, carrots and red Idli and Vada soaked in Sambhar and di erent South Indian breads — onions with a sprinkling of spiced served with engai Chutney on the KAIKARI BIRYANI 13.95 Chilla, Appam and Siru Uttapam. lemon juice. side. With mixed seasonal vegetables. PAPER DOSA 6.95 With your choice of sauce on the side Crispy, delicate and paper-thin, this POONDU NILGIRI MOILEE golden brown crêpe spans two to three An intense ery sauce A herby sauce of A mild avoursome sauce feet. You have to see it to believe it! abundant in and coriander, mint leaves and of onions, tomatoes, crushed red chillies. coconut. Fresh and turmeric with coconut ful lling. milk. Allergy and Intolerance — Please speak to your server about any dietary requirements before you order your meal.