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Tasting Menus P E RIY A R M A I N S S E R V E D W I T H 20 per person MASA KONDHAPUR NIMMAKAI ANNAM ⓥ is hot lamb preparation is typical of Lemon juice, mustard seeds, lentils S T A R T E R S the cuisine of Kondhapur known for its and curry leaves avour this richness and liberal use of red chillies. aromatic basmati rice preparation. KARVEIPULLEI KOLI MYSORE CHILLI KOLI ANNAM Ⓥ Shreds of chicken avoured with crushed Chicken cooked in a blend of onions, Steamed basmati rice. curry leaves. From the rustic hamlets of tomatoes, coconut milk and green chillies rural Tamil Nadu. — from the old Kingdom of Mysore. CHILLA ⓥ SOUTH INDIA N A so , thin and savoury bread of LONA ESI PUTTA KORI MANGALOREAN gram our with fenugreek. GODUGULA Ⓥ is delicious chicken preparation T A STIN G Spicy coconut lled button mushrooms. contains a charming mixture of di erent PAPER DOSA Ⓥ Melts in the mouth to release an explosion fragrant spices combined with the mild Crispy, delicate and paper-thin, MENUS of avours. richness of coconut milk this crêpe spans two to three feet. TO SHARE FOR GROUPS OF FOUR OR MORE Our chefs have carefully created a range of menus that KEERAI BHAJJI Ⓥ BATATA KEERAI SOUNG Ⓥ perfectly capture our traditions of friendship and sharing. A popular street-side snack, these fritters Cubes of fried potatoes, shredded spinach Each menu has an assortment of different dishes that emphasise robust, fresh flavours and capture the extensive of fresh spinach and onions are crunchy and tomatoes cooked with mustard seeds range of food from all across South India. on the outside and so on the inside. and coconut. V A IGA I K A V E R I GODAVARI ALL VEGAN 25 per person 30 per person 40 per person 22 per person S T A R T E R S CHEPALU URUNDAI CHEMMEEN VARUTHATHU PEDDA ROYYALU WADA CHAMMANTMMANTHI A sherman’s snack, these hand-shaped King prawns and peppers tossed together Fresh jumbo tiger prawns with a light Savoury fritters of spiced, lentils, curry croquettes of chopped haddock and with a tangy tomato, garlic sauce. marinade of ginger, garlic, cumin and leaves and black pepper served with the ginger are fried to a crisp golden brown. Irresistible! crushed bay leaves. An undeniable spicy Mysore coconut chutney. MAMSAM PEPPER FRY splendour of the seas. MAMSAM PEPPER FRY BATATA BONDA A delicacy served in tiny nondescript A delicacy served in tiny nondescript MEEN ROST So battered dumplings of spiced potato shops all across Kerala, this is pan-seared shops all across Kerala, this is pan-seared Grilled Scottish salmon with aromatics, — based on a classical South Indian recipe lamb with black pepper and green chillies. lamb with black pepper and green chillies. spiced yoghurt and chunks of assorted found in an old 12th-century manuscript, KARVEIPULLEI KOLI Its avour is the stu of legend. peppers. A taste of South India’s calm the M nasoll sa. Shreds of chicken avoured with coastal backwaters. VARUTHA KOLI crushed curry leaves. From the rustic KEERAI BH AJJI So succulent chicken breast with a hot VARUTHA ATTUKARI hamlets of rural Tamil Nadu. A popular street-side snack, these fritters yet subtle coating of ginger, garlic and red Slow roasted lamb llet with a gentle of fresh spinach and onions are crunchy BATATA BONDA Ⓥ chillies. marinade of herbs, spices and coconut on the outside and so on the inside. underlying its superb avour. So battered dumplings of spiced potato PALKATTI POLLICHATHU — based on a classical South Indian Slices of cottage cheese and mixed peppers VARUTHA KOLI M A I N S recipe found in an old 12th-century marinated with avourful herbs, yoghurt So succulent chicken breast with a hot manuscript, the Mānasollāsa. and coconut. yet subtle coating of ginger, garlic and red GUTTI VANKAYA MASALA chillies. Whole aubergines shallow fried, cooked M A I N S M A I N S with onions, tomatoes and an assortment M A I N S of herbs and spices. A vegan splendour. VARUTHA ATTUKARI MEEN CHUTTATHU BENDAKAYA PULUSU Slow roasted lamb llet with a gentle So and juicy Scottish monk sh, assorted MEEN MOILEE An okra dish cooked with tamarind, marinade of herbs, spices and coconut peppers, a delightful marinade and a slight Fresh Scottish monk sh stewed with onions, tomatoes and mustard seeds. An underlying its superb avour. charring to bring out its unique avour. coconut milk, onions, tomatoes and lemon. Andhra speciality with complex avours. With a esh, herby Nilgiri sauce. With a mild and avoursome Moilee sauce. A dish with immaculate spice and avour. MAMSAM NILGIRI AVIAL VENCHINA MAMSAM ERACHI MAPPAS From the forested hill stations of Ooty, A melange of seasonal vegetables, fresh Fresh ginger and a touch of black pepper Rich and full of avour, these are so this herby lamb dish of mint and coconut and curry leaves — deliciously to bring out the taste of lamb in this time- succulent lamb chops simmered with coriander is wholesome and so refreshing! simple and complex at the same time. tested recipe from Andhra Pradesh. onions, tomatoes and coconut milk. An old KOZHI STEW CHETTINAD KOLI favourite of the Syrian diaspora of Kerala. KEERAI MACIA L An intensely avoured dish of chicken With intense avours of freshly ground A wholesome preparation of yellow lentils POONDU KOLI stewed with coconut milk, potatoes, spices and gently warming black pepper, and shredded spinach simmered with A ery chicken dish with the intense heat of carrots, exotic spices and aromatics — an this chicken dish is a speciality of the subtle spices and coconut milk. red chillies complemented with ginger and evolution of a dish brought to the shores of Chettiar spice traders. plenty of garlic. Not for the faint-hearted! MASALA DOSA Kerala in the 1500s by Portuguese sailors. KOZHI STEW A rice & lentil crêpe wrapped around An intensely avoured dish of chicken KORI MANGALOREAN POONDU KOLI a savoury lling of potatoes, onions, stewed with coconut milk, potatoes, is delicious chicken preparation A ery chicken dish with the intense heat contains a charming mixture of di erent tomatoes, green peas and tempered spices. of red chillies complemented with ginger carrots, exotic spices and aromatics — an fragrant spices combined with the mild Served with Sambhar and Coconut and plenty of garlic. Not for the faint- evolution of a dish brought to the shores of richness of coconut milk chutney. hearted! Kerala in the 1500s by Portuguese sailors. KEERAI MACIAL BATATA KEERAI SOUNG S E R V ED W I T H S E R V E D W I T H A wholesome preparation of yellow lentils Cubes of fried potatoes, shredded spinach and shredded spinach simmered with and diced tomatoes with coconut milk. Smooth and ful lling. THENGAI ANNAM NIMMAKAI ANNAM ⓥ subtle spices and coconut milk. Basmati rice with grated Lemon juice, mustard seeds, lentils coconut and mustard seeds. and curry leaves avour this S E R V ED W I T H S E R V ED W I T H aromatic basmati rice preparation. NIMMAKAI ANNAM THENGAI ANNAM Lemon juice, mustard seeds, lentils ANNAM THENGAI ANNAM Ⓥ Basmati rice with grated and curry leaves avour this Steamed basmati rice. Basmati rice with grated coconut and mustard seeds. coconut and mustard seeds. aromatic basmati rice preparation. SIRU UTTAPAM Ⓥ NIMMAKAI ANNAM APPAM So pancakes with a variety of toppings NIMMAKAI ANNAM Lemon juice, mustard seeds, lentils Lemon juice, mustard seeds, lentils Lacy, so and bowl-shaped hoppers of — tomatoes, red onions and coconut. and curry leaves avour this and curry leaves avour this fermented rice and coconut milk. PAPER DOSA Ⓥ aromatic basmati rice preparation. aromatic basmati rice preparation. Crispy, delicate and paper-thin, SIRU UTTAPAM APPAM VEGAN this crêpe spans two to three feet. So pancakes with a variety of toppings Lacy, so and bowl-shaped hoppers of VEGETARIAN — tomatoes, red onions and coconut. fermented rice and coconut milk. CONTAINS DAIRY PAPER DOSA PAPER DOSA Crispy, delicate and paper-thin, Crispy, delicate and paper-thin, CONTAINS MUSTARD this crêpe spans two to three feet. this crêpe spans two to three feet. .
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