Flavors of South Indian Savor coconut, curry leaves, and spice in perfect harmonyAuthentic South Indian delights, crafted to transport you home Starters Idli (Veg)Soft, steamed rice cakes eaten with coconut chutney and sambar. Wada (Veg)Crisp lentil donuts, seasoned with black pepper and curry leaves. Uthappam (Veg)Thick rice pancake topped with onions, tomatoes and chilies. Kacha Kela Tikki (Veg)Shallow-fried patties made from raw banana and mild spices. Mains Chicken Chettinad (Non-Veg)Spicy Tamil-style chicken cooked with roasted coconut and black pepper. Lamb Chettinad (Non-Veg)Tender lamb pieces in a fiery Chettinad masala with curry leaves. Malabar Chicken (Non-Veg)Kerala-style chicken curry with coconut milk and aromatic spices. Malabar Lamb (Non-Veg)Lamb cooked in Malabar coconut-spice gravy. Lamb Vindaloo (Non-Veg)Lamb slow-cooked in tangy, spicy Goan-style vinegar sauce. Chicken Vindaloo (Non-Veg)Chicken simmered in hot-sour vindaloo masala with vinegar. Kerela Fish Masala (Non-Veg)Fish cooked in spiced coconut-tamarind gravy, typical of Kerala. Malabar Veg Curry (Veg)Mixed vegetables cooked in creamy coconut-based sauce. Malabar Kofta Curry (Veg)Fried vegetable dumplings served in coconut-spice gravy. Desserts Coming soon
