Our Menu
Freshly prepared, authentic Indian home-cooked meals made to order. All dishes are crafted with love by Chef Sabi & Ravin.
Chicken Yakhni Pulao
Fragrant, spiced broth rice dish with chicken and whole aromatic spices — a comforting one-pot classic. The chicken is slow-cooked in a spiced yakhni (broth) with bay leaves, cardamom, cloves, and cinnamon, then layered with long-grain rice and finished with caramelised onions.
Pompano Fish Curry Kerala Style
Fresh Pompano cooked in a traditional clay pot with kudampuli (kokum), coconut, ginger, baby shallots, and green chillies — bold, tangy, and deeply authentic Kerala coastal flavour.
Kerala Chicken Curry
Aromatic Southern Indian curry slow-cooked with whole spices, freshly ground coconut masala, curry leaves, and shallots. The chicken is marinated and simmered until tender, absorbing the rich, layered flavours of the sauce.
Green Chicken Curry (Hariyali Chicken)
North Indian chicken curry blended with a vibrant green paste of fresh coriander, mint, and green chilies. Marinated in Greek yogurt and spices, then cooked until fragrant and full of flavour — pairs perfectly with rice or chapati.
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Idiyappam (String Hoppers) with Egg Curry
Idiyappam, also known as string hoppers, is a delicate and soft rice noodle dish from Kerala, made by pressing rice flour dough into thin strands and steaming them to perfection. Light, fluffy, and mildly flavored, idiyappam serves as the perfect base to soak up rich curries. Paired with it is a flavorful Kerala-style egg curry, where boiled eggs are simmered in a fragrant gravy made with onions, tomatoes, coconut milk, and a blend of traditional spices like turmeric, chili powder, coriander, and garam masala. Infused with curry leaves and often finished with a touch of coconut oil, the curry has a creamy texture with a gentle heat and deep aroma. Together, idiyappam and egg curry create a comforting and wholesome meal — soft, lacy noodles absorbing the spicy, creamy gravy — making it a beloved breakfast or dinner dish across Kerala.
Appam with Potato Stew
Appam is a type of soft, lacy pancake made from fermented rice batter, coconut and yeast. It has a unique shape — thin and crisp around the edges, almost like a delicate crepe, while the center is thick, fluffy, and slightly spongy. The fermentation gives it a subtle tang, and the coconut adds a mild sweetness and aroma. It is made in a hollow pot, covered and cooked in steam. The potato stew that accompanies it is mild, creamy, and fragrant rather than spicy. It's typically made with boiled potatoes, onions, green chilies, ginger, and sometimes carrots or peas, all simmered in coconut milk.
Sambar
A wholesome South Indian lentil curry prepared with toor dal, fresh seasonal vegetables, tangy lime juice, and a house-ground sambar masala. Finished with a fragrant coconut oil tempering of mustard seeds, curry leaves, and dried red chillies.
Moru Curry (Pulissery)
A signature Kerala buttermilk curry made with coconut, green chilies, and cumin blended with raw banana or ash gourd. Gently simmered in seasoned buttermilk and finished with a mustard seed and curry leaf tempering — cooling, tangy, and comforting.
Avial Kerala Special
A traditional and iconic mixed vegetable curry from Kerala. Seasonal vegetables — raw banana, yam, drumstick, carrots, beans, and ash gourd — cooked together with freshly grated coconut, green chilies, and cumin, then finished with coconut oil and curry leaves.
Amaranth Stir Fry (Cheera Thoran)
Fresh amaranthus leaves stir-fried in coconut oil with grated coconut, shallots, green chilies, mustard seeds, and curry leaves. A simple, nutritious Kerala-style thoran that pairs beautifully with rice and dal.
Cabbage Fry / Thoran Kerala Style
Finely shredded cabbage cooked Kerala-style with mustard seeds, red and green chilies, urad dal, shallots, curry leaves, and fresh grated coconut. Lightly seasoned and stir-fried in coconut oil for a clean, flavourful side dish.
Ennai Kathirikkai Curry (Brinjal Gravy)
Small brinjals slit and sautéed, then slow-cooked in a rich tamarind-based gravy with grated coconut, tomatoes, and fennel seeds. A classic Tamil Nadu recipe with deep, smoky flavour.
Raitha
A cooling yogurt-based accompaniment made with fresh curd, finely chopped onions, tomatoes, and green chilies, garnished with coriander and mint leaves. The perfect side to balance spiced dishes.
Tadka Dal
A hearty blend of toor, masoor, and moong lentils slow-cooked with onions, ginger, garlic, green chillies, tomatoes, and cilantro. Finished with a fragrant ghee tadka of cumin, mustard seeds, and dried red chillies — a North Indian comfort food staple.
Toor Dal Lentil Soup
A light and nourishing soup made from toor dal cooked with onion, turmeric, cumin, green chili, and curry leaves, finished with a touch of butter or ghee. Simple, wholesome, and soul-warming — best served with steamed rice.
Lemon Rice
Cooked white rice tossed in a tangy tempering of lime juice, turmeric, mustard seeds, fenugreek, roasted peanuts, green chillies, and curry leaves. A South Indian classic — bright, flavourful, and served with pickle.
Basmati Long Grain Rice
Perfectly steamed aged basmati long-grain rice — fluffy, aromatic, and the ideal base for any curry, dal, or gravy on the menu.
Chapati / Parata
Soft, round unleavened flatbread made from multigrain wheat flour, cooked on a hot griddle with butter. Freshly made to order and perfect for scooping up curries and gravies.
Unniappam / Sweet Paniyaram
Unniappam is a beloved traditional sweet from Kerala, often described as a soft, aromatic doughnut-like delicacy. Made from a rich batter of ripe bananas, rice flour, jaggery, and a hint of cardamom, these golden-brown treats are deep-fried in a special pan called an appakarai, giving them their signature round shape and crisp outer layer. Each bite of Unniappam offers a delightful contrast — crispy on the outside and soft, fluffy, and mildly chewy on the inside. The natural sweetness of jaggery blends beautifully with the fruity richness of bananas, while coconut bits fried in ghee add a subtle crunch and depth of flavor. Traditionally prepared during festivals, temple offerings, and special occasions, Unniappam carries the warmth of Kerala's homestyle cooking and cultural heritage, making it a comforting and nostalgic treat for all ages.