Dakhin menu

Poppadoms & Dips

A serving of crispy poppadoms and a selection of three different dips.

• Vegan

Masalegalu Onyon

Sliced and spiced red onions.

• Vegan

Chemmeen Varuthathu

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

Attu Varuvaly

Flame grilled lamb chops marinated with roasted spices and curry leaves.

Mamsam Pepper Fry

Tender pan-seared lamb with black pepper and green chillies.

Karveipullei Koli

Shreds of chicken flavoured with crushed curry leaves.

Keerai Bhajji

Crunchy spinach and onion fritters. A popular street-side snack.

• Vegan

Batata Bonda

Soft battered dumplings of spiced potato.

• Vegan

Rajini Can

A mixed platter of Keerai Bhaji, Batata Bonda, Karveipullei Koli, Mamsam Pepper Fry and Chemmeen Varuthathu. Serves two.

Idli Sambhar

Four idli soaked in sambhar.

• Vegan

Vada Sambhar

Four vada soaked in sambhar.

• Vegan

Idli Vada Sambhar

Two idli and two vada soaked in sambhar.

Samundra Dosa

Prawns and fish, chopped together, spiced, sautéed and rolled in a dosa.

Mamsam Dosa

A dosa with a splendid filling of lamb, green peas, curry leaves and spices.

Koli Dosa

A serving of well-spiced chicken in a rolled-up dosa.

Palkatti Dosa

Homemade paneer makes for a great filling in this dosa.

• Vegetarian

Masala Dosa

A dosa with a traditional savoury spiced potato filling. A classic South Indian dish.

Mysore Chutney

Add a spreading of spicy coconut chutney to the dosa for that extra heat.

Yetti Masala

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

Meen Moilee

Fresh Scottish monkfish stewed with coconut milk, onions, tomatoes and lemon.

Meen Pulli

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

Meen Manga

Sea bream fillets in coconut milk with baby mango slices for a tangy finish.

Kuttanadan Konju

A Keralan prawn curry with ginger, garlic, tomato, red chilli and coconut.

Erachi Mappas

Rich and full of flavour, these lamb chops are simmered with onions, tomatoes and coconut milk.

Venchina Mamsam

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

Mamsam Nilgiri

This herby lamb dish of coriander and a touch of mint is wholesome and refreshing.

Atterachi Thengai Kari

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.

Kori Mangalorean

This chicken preparation contains subtle spices combined with the mild richness of coconut milk and curry leaves.

Poondu Koli

A spicy chicken dish with tomatoes and red chillies, complemented with ginger and garlic.

Mysore Chilli Koli

Chicken cooked with caramelised onions, tomatoes, coconut milk and green chillies, from the old Kingdom of Mysore.

Kozhi Stew

Chicken stewed with coconut milk, potatoes, carrots, exotic spices and aromatics.

Gutti Vankaya Masala

Whole aubergines shallow fried, cooked with onions, tomatoes and an assortment of herbs and spices.

Bendakaya Pulusu

An okra dish cooked with tamarind, onions, tomatoes and mustard seeds. An Andhra speciality with complex flavours.

• Vegan

Batata Keerai Soung

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.

Kai Kurma

An exquisite preparation of green beans, garden peas and carrots with coconut milk and subtle spices.

• Vegan

Palkatti Mulakitathu

A traditional Kerala dish of homemade paneer and bell peppers in a mild to medium garlic and tomato sauce.

Palkatti Chettinad

Homemade paneer and mushrooms cooked with onions, intensely flavoured with black pepper.

Theeyil Chutta Sangamam

A mixed platter of flame cooked monkfish, lamb fillet and chicken breast. Serves two to three.

Pedda Royyalu

Fresh jumbo tiger prawns.

Meen Chuttathu

Scottish monkfish.

Varutha Attukari

Lamb fillet.

Varutha Koli

Chicken breast.

Palkatti Pollichathu

Paneer and mixed peppers.

• Vegetarian

Yera Biryani

Cooked with king prawns.

Mamsam Biryani

With tender lamb.

Kodi Biryani

With soft and succulent chicken breast.

Kaikari Biryani

With mixed seasonal vegetables.

• Vegetarian

Paper Dosa

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

Thosai Thattu

A delightful assortment of three different South Indian breads: chilla, appam and siru uttapam.

• Vegan

Mutta Dosa

A sada dosa cooked with a beaten egg on top.

Sada Dosa

A simple, thin crêpe of ground rice and lentils.

• Vegan

Appam

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

• Vegan

Chilla

A soft, thin and savoury bread of gram flour with fenugreek, cut into four pieces.

• Vegan

Siru Uttapam

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

• Vegan

Keerai Macial

A wholesome preparation of yellow lentils and shredded spinach.

• Vegan

Keerai Kootu

Shredded spinach sautéed with grated coconut and subtle spices.

• Vegan

Sundal

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

Sambhar

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

• Vegan

Tarkari

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

• Vegan

Pachadi

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

• Vegetarian

Thengai Annam

Basmati rice with grated coconut and mustard seeds.

• Vegan

Nimmakai Annam

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

• Vegan

Annam

Steamed basmati rice.

• Vegan

Thengai Chutney

Simple chutney made from fresh coconut, herbs and spices.

• Vegan

Takali Chutney

A medium to spicy chutney made with tomatoes and garlic.

Mysore Chutney

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

Manga Pickle

Spicy and salty pickle made from unripe mangoes and chillies.

Poondu

A spicy sauce abundant in garlic and crushed red chillies.

Nilgiri

A medium sauce of coriander, mint leaves and coconut.

Mangalorean

A mild to medium sauce with coconut milk and flavoured with curry leaves.

Moilee

A mild and velvety sauce of onions, tomatoes, turmeric and coconut milk.

Periyar

Starters; Papad & Dips V M; Batata Bonda V M; Keerai Bhaji V; Idli Sambhar V M; Main course; Gutti Vankaya Masala V M; Bendakaya Pulusu V M; Batata Keerai Soung ◆ V M; Keerai Macial V M; Served with; Thengai Annam V M; Nimmakai Annam V M; Siru Uttapam V; Paper Dosa V

• Vegetarian

Vaigai

Starters; Papad & Dips V M; Chemmeen Varuthathu ◆ M; Mamsam Pepper Fry ◆; Karveipullei Koli; Keerai Bhaji V; Main course; Atterachi Thengai Kari; Venchina Mamsam ◆◆; Kozhi Stew; Poondu Koli ◆◆; Keerai Kootu V M; Served with; Nimmakai Annam V M; Annam V; Siru Uttapam V; Paper Dosa V

Kaveri

Starters; Papad & Dips V M; Chemmeen Varuthathu ◆ M; Varutha Attukari D; Varutha Koli ◆ D; Palkatti Pollichathu VEG D; Main course; Meen Pulli ◆; Mamsam Nilgiri; Mysore Chilli Koli ◆; Kozhi Stew; Sundal ◆ V; Keerai Kootu V M; Takali Chutney ◆; Served with; Thengai Annam V M; Nimmakai Annam V M; Siru Uttapam V; Paper Dosa V

Godavari

Starters; Papad & Dips V M; Pedda Royyalu D; Meen Chuttathu D; Attu Varuval D; Varutha Koli ◆ D; Main course; Yetti Masala ◆; Erachi Mappas ◆; Poondu Koli ◆◆; Kori Mangalorean; Keerai Kootu V M; Sundal ◆ V; Served with; Thengai Annam V M; Nimmakai Annam V M; Siru Uttapam V; Paper Dosa V

New York Cheesecake

A New York style baked cheesecake garnished with raspberry fruit preserve.

Toffee & Chocolate Tart

A crumbly chocolate pastry case filled with a toffee sauce and topped with a chocolate ganache.

Rum Affogato

A scoop of vanilla ice cream, a measure of rum and a shot of hot espresso coffee.

Paal Payasam

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

Scoop of Ice Cream

Vanilla, Scotch tablet or mint choc chip D. Coconut milk available V.

Three courses

Starters; Karveipullei Koli — shreds of chicken flavoured with crushed curry leaves; Batata Bonda V M — soft battered dumplings of spiced potato; Keerai Bhajji V — crunchy spinach and onion fritters; Mains; Venchina Mamsam ◆◆ — lamb with fresh ginger and black pepper, from Andhra Pradesh; Mysore Chilli Koli ◆ — chicken with caramelised onions, tomatoes, coconut milk and green chillies; Kori Mangalorean — chicken with subtle spices, coconut milk and curry leaves; Batata Keerai Soung ◆ V M — fried potatoes, spinach and tomatoes with mustard seeds and coconut; Served with; Annam V — steamed basmati rice; Chilla V — a soft, thin and savoury bread of gram flour with fenugreek; Sada Dosa V — a simple, thin crêpe of rice and lentils; Desserts; Paal Payasam D — a traditional cardamom flavoured pudding of rice and sweetened milk, served warm; Scoop of ice cream, vanilla D

Vegetarian Thali

With preparations of vegetables, paneer, lentils and yoghurt, served with rice, bread and dessert.

Non-Veg Thali

With preparations of chicken, lamb, lentils and yoghurt, served with rice, bread and dessert.

Two courses, dosa

Masala Dosa — The classic savoury spiced potato.; Palkatti Masala Dosa — Homemade paneer.; Koli Dosa — Spiced chicken.; Papad & Dips — A serving of crispy poppadoms and a selection of three different dips.

Starters and mains

Starters; Mamsam Pepper Fry ◆ — tender pan-seared lamb with black pepper and green chillies; Karveipullei Koli — shreds of chicken flavoured with crushed curry leaves; Batata Bonda V M — soft battered dumplings of spiced potato; Keerai Bhajji V — crunchy spinach and onion fritters; Main courses; Venchina Mamsam ◆◆ — lamb with fresh ginger and black pepper, from Andhra Pradesh; Mamsam Nilgiri — herby lamb with coriander and a touch of mint; Mysore Chilli Koli ◆ — chicken with caramelised onions, tomatoes, coconut milk and green chillies; Kori Mangalorean — chicken with subtle spices, coconut milk and curry leaves; Palkatti Chettinad ◆◆ VEG D — homemade paneer and mushrooms with onions and black pepper; Batata Keerai Soung ◆ V M — fried potatoes, spinach and tomatoes with mustard seeds and coconut; Served with a choice of; Siru Uttapam V; Nimmakai Annam V; Sada Dosa V; Annam V; Or choose a dosa; Mamsam Dosa M — a dosa with a splendid filling of lamb, green peas, curry leaves and spices; Koli Dosa M — a serving of well-spiced chicken in a rolled-up dosa; Masala Dosa V M — a traditional savoury spiced potato filling

Keerai Kootu

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

• Vegan

Sundal

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

Sambhar

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

• Vegan

Papad & Dips

A serving of crispy poppadoms and a selection of three different dips.

• Vegan

Pachadi

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

• Vegetarian

Tarkari

A delectable salad of tomatoes, cucumber, radish, red onions, carrots and lemon juice.

• Vegan

Manga Pickle

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

Kids menu

Starters; Karveipullei Koli — shreds of chicken flavoured with crushed curry leaves; Keerai Bhajji V — crunchy spinach and onion fritters; Main course; Kozhi Stew — chicken stewed with coconut milk, potatoes, carrots, exotic spices and aromatics; Kori Mangalorean — chicken with subtle spices, coconut milk and curry leaves; Batata Keerai Soung V M — fried potatoes, spinach and tomatoes with mustard seeds and coconut; Kai Kurma V M — green beans, garden peas and carrots with coconut milk and subtle spices; Served with; Annam V — steamed basmati rice; Siru Uttapam V — three soft pancakes of ground rice and lentil with tomatoes, red onions and coconut; Appam V — lacy, soft and bowl-shaped hoppers of fermented rice and coconut milk; Dessert; Vanilla ice cream D