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Set meal for 2

----------Appetiser----------

Popadoms & Dips Popadoms accompanied with a coriander and mint dip, tomato and mustard dip and a spicy dry coconut dip. Contains Mustard.

----------Starters----------

Karveipullei Koli Shreds of chicken flavoured with crushed curry leaves. From the rustic hamlets of rural Tamil Nadu.

Keerai Bhajji A popular street-side snack, these fritters of fresh spinach and onions are crunchy on the outside and soft on the inside. Vegan.

----------Follo

Set meal for 4 ----------Appetiser---------- Popadoms & Dips Popadoms accompanied with a coriander and mint dip, tomato and mustard dip and a spicy dry coconut dip. Contains Mustard. ----------Starters---------- Chepalu Urundai A fisherman’s snack, these hand-shaped croquettes of chopped haddock and ginger are fried to a crisp golden brown. Mamsam Pepper Fry A delicacy served in tiny nondescript shops all across Kerala, this is pan-seared lamb with black pepper and green chillies. Its f

Set meal for 6 ----------Appetiser---------- Popadoms & Dips Popadoms accompanied with a coriander and mint dip, tomato and mustard dip and a spicy dry coconut dip. Contains Mustard. Manga Pickle Spicy, salty, pickle made from unripe mangoes and red chillies. Hot. Vegan. ----------Starters---------- Varutha Koli Soft succulent chicken breast with a hot yet subtle coating of ginger, garlic and red chillies. Medium. Contains Dairy. Palkatti Pollichathu Slices of cottage cheese and mix

A fisherman’s snack, these hand-shaped croquettes of chopped haddock and ginger are fried to a crisp golden brown.

King prawns and peppers tossed together with a tangy tomato, garlic sauce. Irresistible!

A delicacy served in tiny nondescript shops all across Kerala, this is pan-seared lamb with black pepper and green chillies. Its flavour is the stuff of legend.

Shreds of chicken flavoured with crushed curry leaves. From the rustic hamlets of rural Tamil Nadu.

Spicy coconut filled button mushrooms. Melts in the mouth to release an explosion of flavours. Vegan.

Soft battered dumplings of spiced potato — based on a classical South Indian recipe found in an old 12th-century manuscript, the Mānasollāsa. Vegan.

A popular street-side snack, these fritters of fresh spinach and onions are crunchy on the outside and soft on the inside. Vegan.

Seen as comfort food for many in the region, this is a thin and tangy soup made with an unusual blend of tamarind, lentils, tomatoes and peppery spices. Vegan.

Idli soaked in Sambhar and served with Thengai Chutney on the side. Vegan.

Wada soaked in Sambhar and served with Thengai Chutney on the side. Vegan.

Idli and Wada soaked in Sambhar and served with Thengai Chutney on the side. Vegan.

An uttapam topped with a mixture of grated coconut, red onions, tomatoes and green chillies. Vegan.

Cooked with king prawns.

With tender lamb.

With soft succulent chicken breast.

With mixed seasonal vegetables. Vegetarian.

Fresh jumbo tiger prawns, lightly fried and cooked in a thick flavorful sauce of onions, tomatoes and coconut.

This quintessential dish from the Malabar coast has Scottish prime salmon in a spicy, tangy sauce of tamarind and red chillies.

Mediterranean sea bream fillet with a spiced marinade, wrapped in a banana leaf and pan fried. Old world cooking at its finest!

Fresh Scottish monkfish stewed with coconut milk, onions, tomatoes and lemon. A dish with immaculate spice and flavour.

A delicate preparation of king prawns, coconut, ginger and curry leaves. Wonderfully subtle yet arresting.

This hot lamb preparation is typical of the cuisine of Kondhapur known for its richness and liberal use of red chillies.

Fresh ginger and a touch of black pepper to bring out the taste of lamb in this time-tested recipe from Andhra Pradesh.

Soft succulent lamb chops and rich coconut milk; this dish is an old favourite of the Syrian diaspora of Kerala.

From the forested hill stations of Ooty, this herby lamb dish of mint and coriander is wholesome and so refreshing!

The fragrant aroma of cardamom and fennel, the richness of coconut milk and the tenderness of lamb make this dish a delight to the senses.

A fiery chicken dish with the intense heat of red chillies complemented with ginger and plenty of garlic. Not for the faint-hearted!

Chicken cooked in a blend of onions, tomatoes, coconut milk and green chillies — from the old Kingdom of Mysore.

With intense flavours of freshly ground spices and gently warming black pepper, this chicken dish is a speciality of the Chettiar spice traders.

An aromatic stew of chicken, coconut milk, potatoes, carrots and exotic spices — brought to the shores of Kerala in the 1500s by Portuguese sailors.

This delicious chicken preparation contains a charming mixture of different fragrant spices combined with the mild richness of coconut milk.

Paneer and mushrooms cooked with onions, intensely flavoured with black pepper. Vegetarian.

A mild preparation of cottage cheese with coconut milk blended with onion, tomatoes and mustard seeds. Vegetarian.

A simple, thin crêpe of ground rice and lentils. Vegan.

A soft, thin and savoury bread of gram flour with fenugreek. Vegan.

Lacy, soft and bowl-shaped hoppers of fermented rice and coconut milk. Vegan.

Soft pancakes of ground rice and lentil with a variety of toppings — tomatoes, red onions and coconut. Vegan.

A delightful assortment of three different South Indian breads — Chilla, Appam and Siru Uttapam. Vegan.

Crispy, delicate and paper-thin, this golden brown crêpe spans two to three feet. You have to see it to believe it! Vegan.

Basmati rice with grated coconut and mustard seeds. Vegan.

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation. Vegan.

Steamed basmati rice. Vegan.

Shredded spinach sautéed with grated coconut and subtle spices. Fresh and fragrant! Vegan.

A nutritious delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices. Vegan.

A flavoursome Tamilian speciality of potatoes cooked with coconut, lentils and curry leaves. Vegan.

Seasonal vegetables, lentils, tamarind and roasted spices, stewed together create the most popular South Indian staple. Vegan.

A delectable jumble of fresh tomatoes, cucumber, radish, carrots and red onions with a sprinkling of spiced lemon juice. Vegan.

Cucumber soaked in refreshing cool yoghurt, flavoured with cumin, mustard seeds and coriander. Vegetarian.

Made from fresh coconut, herbs and spices, this chutney is one of the most common condiments in Southern India. Vegan.

A spicy coconut chutney for those who like a bit of heat. Vegan.

Spicy, salty, pickle made from unripe mangoes and red chillies. Vegan.

Served warm with a dollop of vanilla ice cream. Vegetarian.

This delectable coconut fudge pudding is topped with dates. Quite tempting and quite irresistible. Vegetarian.

A traditional cardamom flavoured pudding of rice and sweetened milk. Served warm. Vegetarian.

Gluten Free.

Non-alcoholic.

Guillaume Gonnet, Rhone, France. The Rhone Classic - cherries and blackberries, a hint of garrigue, olives and spice.

Le Rocchette, Tenuta Olim Bauda, Piedmont, Italy. Elegant and sophisticated, velvety fresh fruits, cocoa and cinnamon.

Sherwood Estate, Waipara, New Zealand. Violet-laced red berries overlaid with nuances of spice and mocha.

Bodegas Manzanos, Rioja, Spain. Fresh, fruity and well-balanced with sensations of raspberries, vanilla and cinnamon. Recommended with herby dishes and lamb.

Biscardo, Vento, Italy. Delicate spices, cherries and dark red fruits. Rich and rounded. Best enjoyed with spicy food.

One chain Vineyards, South Eastern Australia. Lush black fruits with touches of spice and cassis. Best enjoyed with rich dishes.

Costa Vera Central Valley, Chile. Soft, super juicy, ripe plums with a long smooth finish. Best enjoyed with herby dishes.

Centelleo La Mancha, Spain. Juicy brambles and cherries, hints of spice.

Domaine Michaut Freres, Burgundy, France. Mineral driven and elegant with fresh floral notes and a hint is the sea.

Domaine Daulny, Loire, France. Classic Sauvignon Blanc; pure, crisp, grassy and racy.

Mayfly, Marlborough, New Zealand. Just what you expect from Marlborough; crisp gooseberries, Granny smith apples and exotic tropical and guava notes. Best enjoyed with seafood and spicy dishes.

Orsino, Sicily, Italy. Crisp, light and fresh and full of zesty citrus, Best enjoyed with Herby Dishes

Nostros Reserva, Bio Bio, Chile. Intense lime and lemon with a hint of flora, refreshing, zesty, dry and very food-friendly. Best enjoyed with spicy food

Umbrele viile, Timisului, Romania. Crisp, ample, ripe tropical fruits, oh so easy. Bret enjoyed with rich, creamy dishes.

Castillo del Moro La Mancha, Spain. Green apple fruit combined with a touch of grapefruit.

Castillo de Enériz, Navarra, Spain Bright and vivacious with ruby grapefruit aromas, followed by cranberries and summer pudding.

La Farfalla Veneto, Italy. Elegant and sophisticated, velvety fresh fruits cocoa and spice.

Champagne, France. A crisp, elegant Champagne with hints of lemon overlaid with touches of brioche.

Bella Modella, Venrto, Italy. Deliciously frothy & filled with ripe apples and citrus.

Casa Defra, Veneto, Italy. A beautiful fruity Frizzante. 200ml mini bottle.