Crispy thin lentil crackers (4 pieces)

Yoghurt and fresh mint

Yoghurt and cucumber

Chopped onion, tomato, fresh coriander

Choose any three chutneys

Our signature dosa. Filled with hand-mashed potatoes, mustard seeds and sautéed onions.

Golden dosai stuffed with spiced potatoes and Bangalore podi of chilli, garlic, sesame and coconut

Flaked ling fillet, seared in coconut oil with curry leaves and ginger, folded into a thin, crisp dosai. Served with a bright tangy tomato chutney.

Crisp dosai filled with prawns tossed in a spicy relish with capsicum and green chilli warmth.

Dosai packed with savoury lamb mince, fenugreek, fresh ginger and a hint of cinnamon.

Tiger prawns tossed with crushed peppercorns, onion, fennel and a zesty tomato relish. (6 pieces)

Wrapped in banana leaf. Banana leaf wrapped barramundi. Ginger, garlic and green chilli. Slow-grilled. Moist, fragrant, gently smoky.

Grilled baby lamb chops. Hot chilli, carom seeds and sesame seeds. Smoky heat. Bold and direct. (2 pieces)

Crisp chicken. Chickpea flour, chilli, curry leaves and turmeric. Peppery, fragrant, and deeply savoury.

Chicken thigh fillets. Overnight yoghurt marinade. Flame-fired. Smoky, aromatic, tender. (2 pieces)

Tomato and tamarind broth. Garlic, cumin and Malabar peppercorns. Light, warming, and unmistakably South Indian.

Chickpea batter fritters. Spiced potato, cauliflower, coriander and red onion. Crisp outside. Soft and fragrant within. (2 pieces)

Crisp baby spinach. Chickpea batter. Chilled yoghurt, date and tamarind. Crunchy, creamy, gently sweet-tangy.

Thin filo pastry. Peas, onion and tiny hint of dry red chilli. Light, crisp, delicately spiced. (2 pieces)

King prawns gently simmered in a coconut masala of onion, ginger and mustard seed. Finished with kokum for a soft coastal tang. Calm, balanced, and distinctly Konkan.

King prawns cooked in a Goan-style masala of Kashmiri chilli, cumin and vinegar. Bold and deeply savoury, with a lingering heat that builds slowly.

Ling fillet simmered in coconut milk with kokum, chilli and crushed coriander seed. A coastal staple with warmth rather than heat. Clean, comforting, and precise.

Angus short rib braised low and slow with onion, ginger, garlic and curry leaves. Served fall-apart tender with deep Kerala spice and natural richness.

Baby goat slow cooked on the bone with coconut paste and poppy seed. Rich, nutty and deeply traditional. Built for those who like depth.

Slow-braised lamb shank cooked in tomato, yoghurt and cardamom. Deeply aromatic with soft, warming heat.

Beef slow cooked in coconut milk with ginger, chilli and coriander. A rounded, mellow curry rooted in Mappila kitchens.

Beef cooked with garlic, vinegar, tomato and dried red chilli. Sharp, unapologetic, and full-bodied. A classic with confidence.

Diced lamb simmered in a gentle cashew masala with green chilli and bay leaf. Creamy, fragrant and softly spiced.

Lamb roasted with black pepper, ginger, curry leaves and dried red chilli. Pepper-forward, robust and warming.

Marinated chicken simmered in a smooth tomato sauce with cream and fenugreek. Balanced richness with gentle sweetness. Finished with slivered almonds.

Lean chicken cooked in a coconut-based masala with ginger, turmeric and mild red chilli. Comforting and lightly spiced, inspired by historic railway kitchens.

Authentic Himachali steamed wheat bun stuffed with a spiced walnut and poppy seed filling. Served hot with melted desi ghee and fresh tamarind chutney

Roasted baby eggplant and potatoes cooked with finely sliced onion and panch phoran. Finished with yoghurt for a softly spiced and layered texture.

Baby okra sautéed with onion, capsicum and tomato. Clean, tangy and savoury with a dry finish.

Seasonal vegetables simmered in coconut milk with cashew and chilli. Light and nutty with gentle spice.

A medley of lentils; urad, mung, channa, toor, rajma and black-eyed beans, slow cooked with tomato, butter and aromatics. Rich and smoky with deep warmth.

Indian paneer folded through a silky spinach purée with cumin and onion. Smooth, comforting and softly spiced.

Soft tandoor-baked bread

Wholemeal tandoori roti.

A traditional South Indian layered bread. Flaky and golden.

Hand-stretched naan filled with coconut, almonds and sultanas. Gently sweet.

A flavourful thin soup of fresh tomatoes and tamarind, infused with whole garlic, cumin and Malabar peppercorns.

Cauliflower florettes mixed with mildly spiced potato, fresh coriander and red onions dipped and fried in a light chickpea batter.

Delicate filo pastry triangles filled with a savory mix of baby green peas, julienned onions, and dry red chili.

Hand-mashed potatoes slowly stirred with red onion, curry leaves and crackled mustard seeds.

Hand-mashed potatoes covered with a sprinkle of 'Bangalore Podi': pestled chilli, garlic, sesame seeds and coconut flakes.

Delicate baby okra gently sautéed with chunky capsicum, tomatoes and onions in a rich and savoury masala, a delightful combination of textures and tangy taste profile.

Seasonal cauliflower, carrots, green beans, green peas and potatoes in a taste sensation of light coconut milk, cashews and blended chilli.

Five kinds of legumes; black urad, mung dal, channa dal, toor dal, rajma and black eye beans slow cooked in a garam masala bouquet garni with hints of garlic and fenugreek.

Made from stoneground wholemeal flour

Flaky layered bread made on the tawa

Sparkling or Still Water

Sparkling or Still Water

House-made, slow melting ice cream. Prepared in small batches.

House-made, slow melting ice cream. Prepared in small batches.

House-made, slow melting ice cream. Prepared in small batches.

Two soft milk dumplings soaked in cardamom and rose-scented syrup. Served warm.

Two soft paneer dumplings soaked in chilled saffron and pistachio milk.

A South Indian black rice pudding cooked slowly with jaggery, cashews and coconut.