All entrées served with choice of Steamed Rice or Brown Rice.
Chettinad cuisine named after the overseas traders who resided in Chettinad region. The popular cuisine has unique collection of spices around the world, Masalas made of roasted ground exotic spices peppercorn and coconut.
Veg. Chettinad 13.00
Sautéed vegetables with chettinad sauce.
Chicken Chettinad 15.00
Boneless chicken with chettinad sauce.
Kozhli Varuval (Dry) 15.00
Pan Sautéed chicken flavored with house spices.
Mutton Sukha (Dry) 17.00
Baby goat (with bones) sautéed with curry leaves and spices.
Karaikudi Goat Curry 17.00
Fresh young goat meat with bone, simmered in a sealed pot with aromatic spices.
Masala Fried Fish 18.00
Grilled tilapia marinated with mustard oil lemon juice spices and flavored with curry leaves.
Eral Masala 18.00
Fresh shrimps served with ground masala and hot sauces.
Guthi Vankay Koora 13.00
Baby eggplant sautéed in sesame, peanut flavored sauce.
Mirchi ka Salan 13.00
Stir fried long hot peppers in sesame, peanut flavored sauce.
Hyderabadi style dry masala with exotic spices.
Chepla Pulusu 18.00
Tilapia fish simmered in tamarind base gravy with aromatic spices.
From the Malabar Hill, highlands of Western Ghats, Malabar cuisine consists of hillside spices and coconut based gravy.
Aviyal (Mix vegetables) 13.00
Malabar Mutton Curry 17.00
Alephy Fish Curry 18.00
Shrimp Moily 18.00
Coorg (Northern Karnataka) Specials
The hilly district of Kodagu (Coorg) has its own unique spices.
Rava Fried Fish 17.00
A spicy sauce made out of ground red chillies, spices and vinegar.
Northern Pakistani favorite with British style.
Balchao is a method of cooking in a dark red and fiery tangy sauce.
Roasted and crushed whole spices with peppers and onions.
Bhuna is a cooking process where meat is added to the spices and then cooked in its own juices.
Choice of South Indian coconut based curry.
Choice of North Indian cream based curry.
Simmered spinach with exotic spices.
Staple Punjabi Dishes
Tadka Dal 12.00
Boiled yellow lentil tempered with cumin and garlic.
Dal Makhani 12.00
Slow cooked selection of lentils enhanced with butter.
Chana Masala 12.00
Spiced chickpeas, in ginger infused onion and tomato sauce.
Methi Malai Mutter 13.00
Green peas fenugreek leaves simmered in a mild creamy sauce.
Aloo Gobi Masala 13.00
Potato and cauliflower stewed with cumin, ginger and tomato.
Paneer Butter Masala 13.50
Homemade cottage cheese dipped in a creamy tomato sauce.
Malai Kofta 13.50
Cheese and potato dumplings soaked in rich nut sauce.
Chicken Tikka Masala 15.00
Chicken kebob in bay leaf flavored creamy tomato sauce.
Mango Chicken 15.00
Chicken white meat stewed in mango sauce.
Lamb Roganjosh 17.00
Traditional kashmiri lamb curry with tomato and kashmiri chilli.
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Basmati rice with fresh, cardamom, mint and saffron, slow cooked in sealed pot. All biryanis served with raita.
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