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A thin, spicy, and tangy South Indian soup, accompanied by pakora made with jackfruit and vegetables.

With hint of crushed spices served with baby leaf salad and butternut squash puree.

Slow cooked kuttanad red rice and venison stuffed with mozzarella, rolled in panko and deep fried, served with coriander chutney

Pan fried King prawn preparation with crushed pepper, spices, and tossed in an onion tomato masala.

Toddy shop style pan fried chicken liver and mushroom preparation with Keralan spices and herbs.

Fried chicken wings tossed in a homemade tamarind and chilli sauce.

Crispy fried cauliflower wok tossed with peppers, onions in a Indo-Chinese Manchurian sauce.

Gochujang marinated Asian-style fried chicken with honey-glazed vegetable.

All-time favourite crispy cottage cheese preparation with chilly, soy, and a medley of onions, peppers and spring onion.

Mild Malabar spiced roasted mushrooms, garlic and onion with hint of double cream and truffle oil, served on crispy potato cakes.

Sweet potato and chickpea dumpling with Keralan spice, served with fennel coriander chutney.

Inspired by Japanese karaage chicken, Malabar twist with bold spices and golden crisp perfection-a fusion delight!

marinated lamb shank slow cooked with exotic spices, herbs and fragrant Jeerakasala rice. served with onion pachadi and pappodoms.

Keralan spiced grilled sea bass fillet with Kumarakom toddy shop style kappa (cassava) served with vegetable thoran.

King prawns and mango simmered in mild spiced creamy coconut curry. Served with Jeerakshala rice and kathrikai roast.

Cumberland sausage, slow cooked pork belly with crispy crackling, mashed potato, braised savoy and roasting jus.

Succulent marinated chicken in yogurt, herbs and spices, grilled, simmered in a rich creamy sauce. Served with rice or naan and house salads.

Juicy, tender steak cooked to your liking, served with steamed vegetables

Slow roasted cauliflower, spinach and chickpea sauce with hint of cumin and red peppercorn, served with grilled portobello, cherry tomatoes and connoisseur rustic chips.

Pan grilled marinated scallops, Squid rings, King prawns and keralan spiced Sea bass fillet. served with molee sauce, mini dosa, coriander and tomato chutney.

An old recipe from Syrian Christian tradition: slow pan roasted succulent beef with Keralan spices, aromatic herbs and coconut flakes, served with Malabar parotta and home salad.

Salmon cooked in spices and tamarind infused onion and tomato sauce finished with coconut milk. Served with Kerala brown rice, spinach to cabbage thoran

Indo Portugal influenced recipe: Tender pork slow cooked in curry with spices, garlic and red wine. Served with basmati rice and okra masala

Traditional South Indian Lentil and rice pancake -dosa stuffed with potato and peas masala, tomato chutney and gun powder served with sambar and chutney.

Cottage cheese and green peas simmered in onion tomato masala and mild spiced curry. Served with your choice of Rice or Naan bread and house salad.

Traditional Kerala style curry :chicken pieces slow cooked in roasted spices and coconut ground to creamy sauce. Served with Jeerakasala rice, fine beans mezhukuperatty.

A special lamb curry, flavoured with fennel, mild spices, simmered in a coconut curry and finished with fried onions. Served with tamarind rice and vegetable thoran.

Tender lamb slow roasted with onion, spices, saffron and aromatic herbs simmered in a rich tomato based curry. Served with your choice of naan bread or Basmiti rice and house salad.

Basa cooked in a traditional Keralan curry with onion, tomato, turmeric, cocum, spices and coconut cream. served
with Brown rice and vegetable thoran.

Kerala toddy shop-inspired pork ribs cooked with aromatic spices and fresh garden herbs for a rustic, flavourful experience. Served with kerala porotta and house salad

Diced and baked potatoes, edamame, and peas simmered in an onion-tomato sauce. Served with basmati rice and salad.

Baked aubergine filled with jackfruit, yam and keralan spices. Topped with vegan cheese. Served with connoisseur chips, grilled mushrooms and house salad.

Mixed vegetables and cottage cheese
cooked with biriyani spices and Jeerakasala
rice, served with mini poppadoms and
onion pachadi.

Kerala traditional toddy shop style
preparation of venison.Served with Kerala
porotta and house salads.

Warm triple chocolate brownie, chocolate ice cream, white chocolate and blood orange mousse.

Lemon and raspberry parfait, white chocolate citrus mousse, rhubarb and custard ice cream.

Raspberry and lemon mousse covered with white chocolate served with berry and black pepper coulis.

Zesty lemon meringue, a pistachio crumble, served with a chantilly cream

A traditional paysam dessert with bamboo rice and palm jaggery served with caramelised banana and poppodom crumbs.

Deep fried churros served with cardamon infused toffee sauce

sauceSouth Indian sweet pudding where roasted semolina is cooked with ripe pineapple, sugar and ghee.

Warm stick toffee pudding served with clotted cream vanilla pod ice cream and cardamom infused toffee sauce.

Clotted Cream Vanilla Pod, Tripple Chocolate, Rhubarb and Custard, Strawberry, Alphonso Mango Sorbet, Orange Sorbet