MENU (NO 1)

SOUP:

Seafood Rassam

(An Indian version of seafood bouillon cooked with some roasted species, tangy and spicy.
drizzle with fresh coriander oil)

Lamb Trotter soup:

(A clear broth soup simmer for 12 hours with a sticky lamb trotter, served with homemade
whole wheat mini roll)

Lentil Soup:

(A Arabic version of shorbat adas with a Indian spice touch served with a finger millet pita
bread)

STARTER:

Palak cheese dip.

(Local spinach and fresh green chilli mix with 3 cheeses (mozzarella, parmesan and cream
cheese) baked and served with roti cracker)

Butter Chicken Pani Puri.

(An Authentic butter chicken turn into mousse served with coriander and mint spicy water)

Mutton Shuka Quesadilla

(A South Indian delicacy of dry mutton with lot of spices with the hint of curry leaves topped
with mozzarella wrap in whole wheat flat bread and served hot)

Shrimp Balchao Tachos.

(A pickle prawn which is sweet, spicy and tangy served with soft corn tortilla topped with
tomato and coriander salsa and avocado relish and drizzle with coriander and chilli crème)

Tempura Baji.

(Local and seasonal veggies cut precisely dipped in chick pea flour tempura, sprinkle with
roasted peanut, curry leaves and whole dry chilli powder)
 Uthappam Waffle.

(An overnight fermented rice batter turns into waffle with the topping of onion, tomato and
coriander fresh served with peanut and coconut chutney and sundried tomato chutney)

Deli Cauliflower Salad.

(Roasted cauliflower florets, cherry tomato, red onion rings and boiled chick pea toss in a
curry powder, lemon grass and lemon zest infused oil and served warm)

MAIN COURSE

Aleppy Fish Curry.

(A Kerala delicacy, pan seared sea bass served with lemon grass and curry leaves rice and
topped with aleppy curry)

Dal Khichadi Risotto.

(Arborio rice cooked with perfection and mix with dal and truffle oil, served along with rice
pappadum and dry red chilli chutney)

Sundried Tomato Prawn Curry.

(A coconut and sundried tomato curry cooked along with tiger prawns served with
Cabbage foogath)

Chicken Roast.
(A sous vide chicken leg quarter dry rub and cook slowly, lastly tossed in spices
curry sauce and served with a Mini Malabari paratha)

12 Hours Lamb Shank.

(Slow cooked lamb shank with whole spices, curry leaves and lemon grass served
with peanut polenta)

Patrani Fish.
(Banana leave Wrap Norwegian salmon marinate with fresh green herb cooked
along on open fire served with rice noddle (idiyappam)

Black pepper Chicken.

(Whole chicken breast cooked In green marination with coconut cream and black
pepper and served along with plain madras brown rice)
 Cauliflower Pickled Steak.
(Cauliflower steak marinated in pickled spices charcoal grilled and served with red
kidney beans salsa and ginger & coriander aioli)

Tandoori Quail.
(Overnight brine Quail marinated in classical tandoori sauce and cook to it
perfection and served on the bed of red onion and cherry tomato relish)

Rib Eye Tikka.

(Cubed rib eye marinated with tikka sauce and served with sesame and lime salad)

Chicken Wings Tikka.

(Sous vide wings, marinated in tandoori sauce and cook until its done and served
with mini tandoori bread and bhawnagri chili blue cheese sauce )