FOOD MENU WHAT IS ‘THE PERMIT ROOM’? In true Bengaluru style, The Permit Room (TPR) celebrates the hotchpotch of our city’s various cultural influences. Cheer y, quirky and colour ful, where colloquialism finds its way into décor, banter and even the menu. Our food is unabashedly South Indian, where the menu aims to tease your palate with its innovative and elevated perspective on regional fare. Okay boss, it’s just a fancy way of saying that we like to have fun with South Indian food, while making sure that all the soulful local flavours hit the right spot. And no, it’s not fusion, okay! So experience South India on a plate, along with a drink. Or four. (And no, we’re not just talking about rasam. Unless of course, it includes a dash of whisky!) All in all, we’re guaranteed to have you fully Bangalored. K ICK S T A R T E R S ALL DAY M E N U DIN E - I N OR TAKE OU T MOU THWATERING RECIP E S FROM M ORE THAN ONE INDIAN K ITCHEN A pickled accompaniment for your drink A N DHRA B I T TER CHIPS PACHADI House-dried Bitter Gourd Pickle SPICY PICK LED B. D. F Beef Dry Roast Pickle M EAN MEEN A ACHAR Fish Pickle 100 U RBAN KO S A MBARI SALAD RA S A M Garden-fresh salad leaves, mixed Chopped pineapple ............ 2 0 0 moong dal sprouts, feta crumble Fresh crab meat flakes........ 250 and pomegranate arils 225 Add chicken Add bacon 5 0 75 C UBBON PARK S ALAD Inspired by the food carts in Cubbon Park; crushed cucumber salad with baby corn, peanuts and chilli-lime dressing CHICK E N “MOLLAG A 225 TAW NY” Mildly curried coconut lentil soup in B ARLEY SALAD twice reduced chicken stock Roasted vegetables and barley 225 served in a curry leaf dressing with a dollop of spiced hung curd 225 PLEASE NO TE THE POINTS • If you have any food allergies, please consult our chef before placing your order. • Govt. taxes as applicable and service charge @ 7.5% extra • Please allow up to 20-30 mins for your order to be served. Swalpa adjust on weekends. VEGETARIAN DISHES NON-VEGETARIAN DISHES T.P.R. RECOMMENDS SWALPA SPICY S T A R T E R S ALL D AY M E N U DIN E - I N OR TAKE OU T MOU THWATERIN G RECIPES FROM MORE THAN O N E I N DIAN KITCHEN KEERAI D AL VA D A C R USHED B A BY P O TATOES Local spinach and crunchy lentil Baked and tossed with peanut masala fritters with a spiced yogurt dip in a mango pickle dressing 200 2 0 0 B BQ MAD RA S MUSHROOMS B ENG A LU R U BAN A N A Tossed in a homemade South SPLIT Indian BBQ tamarind glaze Green banana bhajjis with 225 two podi cheeses 2 0 0 CHEESY GUN P OWDER PON DY FRIES O K RA P ODI CHIPS Choice of potato or tapioca served Stack of crispy okra slivers with curry with chunky mango pickle mayo leaves; served with a spiced yogurt dip 200 2 0 0 BELLARY BAB A’S BAD NEK A I CHEESY O N ION S A M O S A S Chilled eggplant mash and Crunchy parcels with spiced onions, smashed peanut dip with green peas and cheese jolada ( jowar) crackers 2 0 0 200 C U R D ME M ORIES Curd rice spherified with pickle and crisp potato 225 N O N -RES IDEN T ID LIS ( N RI) P ULIYO G ARÉ P O PPE R S PLEASE NOTE, WILL REQUIRE A MINIMUM OF Traditional tamarind rice balls made 20 MINUTES FOR PREPARATION with Arborio rice, tossed with Fluffy idlis topped with sambaar parmesan and crumb-fried to spheres; served with green coconut perfection; served with a yogurt dip chutney and ghee powder 2 75 250 H U KOSU Oven-roasted cauliflower, topped with shoe string potatoes and cashews, served with a yogurt dip garnish 250 VEGETARIAN DISHES NON-VEGETARIAN DISHES T.P.R. RECOMMENDS SWALPA SPICY S T A R T E R S ALL D AY M E N U DIN E - I N OR TAKE OU T MOU THWATERIN G RECIPES FROM MORE THAN O N E I N DIAN KITCHEN I D I YA P PA M ROLLS P ORIYAL P UFF Rice paper rolls filled with raw mango, Puff pastry lined with ridge gourd chutney, asparagus, cucumber and carrots; filled with carrot and beans poriyal and topped with rice vermicelli and topped with a cheesy mornay sauce served with a peanut roast sauce 225 250 KU ZHI PA NNI YA RA M S LIDER S PLEASE NOTE, WILL REQUIRE A MINIMUM OF 20 MINUTES FOR PREPARATION Traditional snack of rice and lentil batter shallow-fried in a concave griddle Filled with chilli cheese .............. 2 0 0 Filled with mutton kheema ......... 3 0 0 SOU THERN COMFO RT D O S A (AD AI) Four multi-lentil crêpe dosas with CHILLI CHEES E B HAJ J I Chettinad-spiced fillings ‘Mulaga bhajji’ chilli generously stuffed with cheese and batter-fried; served Roasted beetroot ....................... 250 with a tamarind chutney Shredded chicken ...................... 300 Filled with cheese ....................... 2 0 0 Pulled pork ................................. 3 5 0 Filled with cheese & bacon ......... 250 I Y ENG AR BAK E RY N IZAM I HALEEM EGG P U F F S S AMOS A S Boiled eggs in spicy tomato thokku Lamb paté samosa with browned topped with curry hollandaise onions and lime 225 3 5 0 ANDHRA -ST Y L E R U S S ELL M ARKET CHILLI CHICK E N LAMB CHOPS Boneless chicken in a spicy green masala Green masala marinated lamb chops (or choose ‘very spicy’ at your own risk) grilled and cooked to a medium 250 5 0 0 P EPPER CHICK E N ANJ AL M A S ALA FRY Standard accompaniment to ‘hot drinks’. Seer fish, marinated and cooked on the Boneless chicken with fiery black tava and topped with a tangy masala peppercorns and fresh chillies 4 2 5 250 VEGETARIAN DISHES NON-VEGETARIAN DISHES T.P.R. RECOMMENDS SWALPA SPICY S T A R T E R S ALL D AY M E N U DIN E - I N OR TAKE OU T MOU THWATERIN G RECIPES FROM MORE THAN O N E I N DIAN KITCHEN K A N É WEST LIVER ‘ N ’ BACO N Popular on the West Coast, deboned P EPP ER F RY tava-fried kané fish fillets Bacon-wrapped chicken liver rolls 375 250 G OA N P RAW N COCK TAIL B RAIN D RY F RY Rava-fried, recheado-crusted shrimp, Potlums of lamb brain dry masala fried and served with tamarind mayo in crispy fried parcels 375 3 5 0 PAND I S PARE RIBS CALAM ARI ‘ 6 5 Virajpet-spiced pork spare ribs Fried squid rings with a curry 4 0 0 leaf and garlic twist 3 0 0 FIS H P OLLICHATHU Toddy shop recipe of brown grouper fish in spicy coconut, mango and green masala; baked in a banana leaf 325 GIN GER P RAW N CAFREAL GON G U RA CHICKEN Pan-seared prawns in tangy spices WIN GLETS and fresh herbs. Best enjoyed Grilled winglets filled before or after sunset with gongura pickle 4 2 5 250 K AY EFF CEE ‘ K ADD I FRIED CHICK EN’ Boneless chicken skewers marinated to perfection and served on a ‘kaddi’ 250 KERALA B EEF FRY Spicy beef morsels stir-fried with coconut chips and served on coin parathas 300 VEGETARIAN DISHES NON-VEGETARIAN DISHES T.P.R. RECOMMENDS SWALPA SPICY M A I N C O U R S E ALL D A Y M E N U D I N E - I N OR TA K E O U T MOUTHWATERI N G RECIPES FRO M M ORE THAN O N E I N DIAN K ITCHE N T A S T E AND S E E RAW B A N A N A H Y D E RA B A D I POLLICH AT H U LAM B P L AT T E R Baked spicy yam mash and mozzarella, Lamb 3 ways: roasted pepper chops, wrapped in raw banana chilli-braised shank, haleem paté 3 0 0 and tapioca mash 65 0 T P R CHIC K E N GHEE ROA ST T P R Our version of the ghee roast, P O R K B E L LY slow-cooked to “fall off the bone”. Slow-cooked, Kodava-spiced Chicken legs cooked in spiced ghee pork belly on ham ‘n’ peas upma and Mangalore roast gravy; served and larded beans with ghee rice, appam or parotta 475 4 2 5 B EEF STEA K U LLITHE YA L MEE N M OILEE K A P PA Grilled beef tournedos with Poached brown grouper fish fillet in a braised shallots and potato palya mild flavourful sauce on tapioca mash 4 2 5 475 AVIAL I N A B OW L Vegetables spiced in a yogurt gravy with steamed rice 2 5 0 PLEASE N O TE THE POINT S • If you have any food allergies, please consult our chef before placing your order. • Govt. taxes as applicable and service charge @ 7.5% extra. • Please allow up to 20-30 mins for your order to be served. Swalpa adjust on weekends. VEGETARIAN DISHES NON-VEGETARIAN DISHES T.P.R.