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Dakhin Menu V2.Indd LONA ESI PUTTA GODUGULA 4.95 Spicy coconut lled button mushrooms. Melts in STARTERS the mouth to release an explosion of avours. CHEPCHEPALU ALU URUNDAI URUNDAI 5.95 BATATA BONDA 4.95 A sherman’s snack, these hand-shaped croquettes So battered dumplings of spiced potato — based of chopped haddock and ginger are fried to a crisp on a classical South Indian recipe found in an old Between the Arabian Sea, golden brown. 12th-century manuscript, the Mānasollāsa. the Bay of Bengal and the Indian Ocean lies a tropical 5.95 4.95 expanse of endless beaches, mountain ranges, and plateaus, CHEMMEEN VARUTHATHU KEERAI BHAJJI crisscrossed by an intricate meandering of rivers. e region King prawns and peppers tossed together with a A popular street-side snack, these fritters of fresh is as diverse as it is breathtaking. tangy tomato, garlic sauce. Irresistible! spinach and onions are crunchy on the outside and so on the inside. MAMSAM PEPPER FRY 5.75 is is South India. A delicacy served in tiny nondescript shops all Encompassing the states of Andhra Pradesh, Karnataka, across Kerala, this is pan-seared lamb with black Kerala, Tamil Nadu and Telangana, South India is a land with pepper and green chillies. Its avour is the stu of RASAM 4.95 a unique cuisine. legend. Seen as comfort food for many in the e food is light yet nourishing, subtle yet spicy and the KARVEIPULLEI KOLI 5.50 region, this is a thin and tangy soup combination of rice, coconut, lentils, and local spices give Shreds of chicken avoured with crushed curry made with an unusual blend of tomatoes, South Indian cuisine a distinctive taste easily di erentiated leaves. From the rustic hamlets of rural Tamil tamarind and peppery spices. from any other region of India. Nadu. Discover a new experience with every meal. MEEN ROST 18.95 THEEYIL CHUTTA SANGAMAM 29.95 Grilled Scottish salmon with aromatics, spiced yoghurt and A majestic assortment of ame cooked monk sh, FLAME COOKED chunks of assorted peppers. A taste of South India’s calm coastal lamb and chicken. Serves Two A magni cent selection of seafood, meat and cottage cheese backwaters. specialities, marinated and ame cooked on a skewer and served with a light garnish. VARUTHA ATTUKARI 15.95 SAUCES ON THE SIDE Recommended when ordered as a main. A starter to share or a main course by itself. Slow roasted lamb llet with a gentle marinade of herbs, spices and coconut underlying its superb avour. POONDU 4.25 29.25 PEDDA ROYYALU An intense ery sauce abundant in garlic and crushed red Fresh jumbo tiger prawns with a light marinade of ginger, VARUTHA KOLI 13.95 chillies. garlic, cumin and crushed bay leaves. An undeniable splendour So succulent chicken breast with a hot yet subtle coating of 4.25 of the seas. NILGIRI ginger, garlic and red chillies. A herby sauce of coriander, mint leaves and coconut. Fresh and MEEN CHUTTATHU 21.50 ful lling. PALKATTI POLLICHATHU 11.95 So and juicy Scottish monk sh, assorted peppers, a 4.25 Slices of cottage cheese and mixed peppers marinated with MOILEE delightful marinade and a slight charring to bring out its avourful herbs, yoghurt and coconut. A mild and avoursome sauce of onions, tomatoes and turmeric unique avour. with coconut milk. IDLI VADA UTTAPAM e Idli is a steamed rice cake made from a batter of ese are thick pancakes of ground rice and lentils, usually THE fermented lentils and nely ground rice. served with a topping.Always served with Sambhar[1] and A Vada is a savoury fritter shaped like a doughnut and engai Chutney[2]. CLASSICS made of ground lentils, herbs and spices. IDLI SAMBHAR 13.95 MASALA UTTAPAM 15.9513.95 Idli soaked in Sambhar[1] and served with engai An uttapam topped with a mixture of grated coconut, red Chutney[2] on the side. onions, tomatoes and green chillies. Among South India’s breathtakingly vast VADA SAMBHAR 13.95 food culture are a few standard-bearers Va d a soaked in Sambhar[1] and served with engai that signify its uniqueness. ese dishes, Chutney[2] on the side. with its hundreds of regional variations, IDLI VADA SAMBHAR 13.95 are commonly enjoyed by millions all Idli and Va d a soaked in Sambhar[1] and served with across South India. engai Chutney[2] on the side. DOSA MASALA DOSA 13.95 MAMSAM DOSA 17.95 Large crêpes made from a batter of nely ground A dosa with a traditional savoury spiced potato lling. A A dosa with a splendid lling of lamb, green peas, curry rice and lentils, dosa are usually served with a classic South Indian dish. leaves and spices. variety of di erent regional llings. 14.95 SAMUNDRA DOSA 19.95 Indigenous to and a staple dish of the Southern PALKATTI MASALA DOSA Indian region, the humble dosa has hundreds of Homemade cottage cheese makes for a great lling in this A seafood lover’s delight! Prawns and sh, chopped di erent variations and can be traced back over two dosa. together, spiced, sautéed and rolled in a dosa. thousand years. SPICY CHUTNEY 1.50 KOLI DOSA 16.95 Always served with Sambhar[1] and e n g a i Chutney[2]. Add a spicy spreading of Mysore chutney to the dosa for A serving of well-spiced chicken in a rolled- up dosa. that extra heat. BIRYANI YERA BIRYANI 19.95 [1] Sambhar - Seasonal vegetables, lentils, tamarind and A centuries-old recipe of basmati rice, slow cooked Cooked with king prawns. roasted spices, stewed together create this most popular South Indian staple. with various meats, seafood or vegetables. MAMSAM BIRYANI 17.95 e essence of its taste comes from the addition of [2] engai Chutney - Made from fresh coconut, herbs and With tender lamb. fried onions, yoghurt, fresh herbs, botanical oils spices, this chutney is one of the most common condiments and numerous exotic spices and aromatics. KODI BIRYANI 16.95 in Southern India. e biryani is traditionally served with Pachadi[3] With so succulent chicken breast. to balance the strong yet subtle avours. [3] Pachadi - Cucumber soaked in refreshing cool yoghurt, KAIKARI BIRYANI 13.95 avoured with cumin, mustard seeds and coriander. With mixed seasonal vegetables. PICK OF THE TREATS OF THE OCEAN’S POULTRY LAMB LURE POONDU KOLI 13.95 MASA KONDHAPUR 14.95 YETTI MASALA 22.95 A ery chicken dish with the intense heat of red chillies is hot lamb preparation is typical of the cuisine of Fresh jumbo tiger prawns, lightly fried and cooked in a thick complemented with ginger and plenty of garlic. Not for Kondhapur known for its richness and liberal use of red chillies. avorful sauce of onions, tomatoes and coconut. the faint-hearted! MYSORE CHILLI KOLI 13.95 VENCHINA MAMSAM 19.95 Chicken cooked in a blend of onions, tomatoes, coconut Fresh ginger and a touch of black pepper to bring out the taste is quintessential dish from the Malabar coast has Scottish milk and green chillies — from the old Kingdom of of lamb in this time-tested recipe from Andhra Pradesh. monk sh in a spicy, tangy sauce of tamarind and red chillies. Mysore. CHETTINAD KOLI 13.95 ERACHI MAPPAS 16.95 ELLAYIL PORICHA MEEN 19.95 With intense avours of freshly ground spices and gently Rich and full of avour, these are so succulent lamb chops Mediterranean sea bream llet with a spiced marinade, wrapped warming black pepper, this chicken dish is a speciality of simmered with onions, tomatoes in a banana leaf and pan fried. Old world cooking at its nest! the Chettiar spice traders. and coconut milk. An old favourite of the Syrian diaspora of Kerala. KOZHI STEW 13.95 An intensely avoured dish of chicken stewed with MAMSAM NILGIRI 14.95 MEEN MOILEE 19.95 coconut milk, potatoes, carrots, exotic spices and From the forested hill stations of Ooty, this herby lamb dish of Fresh Scottish monk sh stewed with coconut milk, onions, aromatics — an evolution of a dish brought to the shores mint and coriander is wholesome and so refreshing! tomatoes and lemon. A dish with immaculate spice and avour. of Kerala in the 1500s by Portuguese sailors. KORI MANGALOREAN 13.95 ATTERACHI THENGAI KARI 14.95 CHEMMEEN KARI 18.95 is delicious chicken preparation contains a charming e fragrant aroma of cardamom and fennel, the richness of A delicate preparation of king prawns, coconut, ginger and curry mixture of di erent fragrant spices combined with the coconut milk and the tenderness of lamb make this dish a leaves. Wonderfully subtle yet arresting. mild richness of coconut milk delight to the senses. SIDE DISHES KAI KURMA 10.95 KEERAI KOOTU 4.95 An exquisite preparation of green beans, garden peas and Shredded spinach sautéed with grated coconut and subtle VEGAN/ carrots with coconut milk and subtle spices. spices. Fresh and fragrant! BATTANI GODUGULA 9.95 Button mushrooms, green peas and tomatoes simmered SUNDAL 4.95 VEGETARIAN with mustard seeds, coconut and fresh coriander. A nutritious delicacy of black chickpeas, tossed together with a GUTTI VANKAYA MASALA 10.95 hint of tomatoes, onions, herbs and spices. KEERAI MACIAL 8.95 Whole aubergines shallow fried, cooked with onions, A wholesome preparation of yellow lentils and shredded tomatoes and an assortment of herbs and spices. A PODIMAS 4.95 spinach simmered with subtle spices and coconut milk. A avoursome Tamilian speciality of potatoes cooked with vegetarian splendour. coconut, lentils and curry leaves. BENDAKAYA PULUSU 10.95 4.95 SAMBHAR An okra dish cooked with tamarind, onions, tomatoes AVIAL 10 .95 and mustard seeds.
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