All entrées served with choice of Steamed Rice or Brown Rice.

Chettinad Cuisine

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 12.00
Sautéed vegetables with chettinad sauce.
Chicken Chettinad 14.00
Boneless chicken with chettinad sauce.
Kozhli Varuval (Dry) 14.00
Pan sautéed chicken flavored with house spices.
Mutton Sukha (Dry) 16.00
Baby goat (with bones) sautéed with curry leaves and spices.
Karaikudi Goat Curry 16.00
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.

Malabar

From the Malabar Hill, highlands of Western ghats, Malabar cuisine consists of hillside spices and coconut based gravy.
Aviyal (Mix vegetables) 12.00
Fish Moily 18.00
Alephy Fish Curry 18.00
Shrimp Moily 18.00

Vindaloo

A spicy sauce made out of ground red chillis, spices and vinegar.
Chicken 14.00
Shrimp 17.00
Lamb 16.00

Hyderabadi Special

Guthi Vankay Koora 12.00
Baby eggplant sautéed in sesame flavored sauce.
Mirchi ka Salan 12.00
Stir fried long hot peppers in sesame flavored sauce.
Bhindi Vepudu 12.00
Crispy fried okra tossed with herbs and spices.
Royala Vepudu 18.00
Spiced shrimps tossed with shallots.
Chepla Pulusu 18.00
Tilapia fish cooked in tamarind base gravy with aromatic spices.

Kadai (Wok)

Roasted and crushed whole spices with peppers and onions.
Vegetable 12.00
Mushroom 12.00
Paneer 13.00
Chicken 14.00
Lamb 16.00
Shrimps 18.00

Jalfrezi

Vegetables 12.00
Chicken 14.00

Khorma

Choice of South Indian coconut based curry.
Choice of North Indian cream based curry.
Vegetable 12.00
Chicken 14.00
Lamb 16.00

Saag

Simmered spinach with exotic spices.
Paneer 13.00
Chicken 14.00
Aloo 12.00
Lamb 16.00

Staple Punjabi Dishes

Tadka Dal 11.00
Boiled yellow lentil tempered with cumin and garlic.
Dal Makhani 11.00
Slow cooked selection of lentils enhanced with butter.
Chana Masala 11.00
Spiced chickpeas, in ginger infused onion and tomato sauce.
Aloo Gobi Masala 12.00
Potato and cauliflower stewed with cumin, ginger and tomato.
Paneer Butter Masala 13.00
Homemade cottage cheese dipped in a creamy tomato sauce.
Malai Kofta 13.00
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 16.00
Traditional kashmiri lamb curry with tomato and kashmiri chilli.
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RICE VARIETIES

Briyanis

Basmati rice with fresh, cardamom, mint and saffron, slow cooked in sealed pot. All biryanis served with raita.
Vegetable 13.00
Lamb 16.00
Chicken 14.00
Goat 16.00
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