| Item | Description | Price |
|---|---|---|
| Avial | Avial is a dish which originated from Kerala with the references in sangam poems and coconut was added in the 7th century and is common in Kerala and Tamil Nadu. It is a thick mixture of 13 vegetables as recommended by the Siddha Rishis of western ghats and coconut, seasoned with coconut oil and curry leaves. | $9.99 |
| Beef Cutlets | A beef cutlet specifically refers to mashed vegetables (potato, carrot, beans) or cooked meat ( beef) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. | $1.50 |
| Beef Fry | Kerala beef fry is a dish made of beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers, fried in coconut oil. The dish is also popularly known in kerala as "beef ullarthiyathu". | $13.99 |
| Boneless Lamb | One of the best recipes. | $12.99 |
| Butter Chicken | Butter chicken or murg makhani is a dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce. | $13.99 |
| Chicken Biryani | Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora. | $8.00 |
| Chicken Curry | Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean | $11.99 |
| Chicken Roast | Indian dry chicken prep are also known as fry, sukka, suhka, iguru, vepudi, varuval in different regions. | $12.99 |
| Chilly Chicken | Chili chicken is made with crispy chicken chunks and lightly tossed in a spicy chili sauce. Packed full of amazing flavors. | $13.99 |
| Duck Curry | Special type of curry, (duck). | $13.99 |
| Fish Curry | Fish curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean. | $13.99 |
| Fish Molly | Creamy and rich, mildly spiced fish stew made with coconut milk, tomatoes, green chilies and pepper. | $10.99 |
| Kappa And Fish Curry | A Kerala fish curry recipe in which yellowtail, also known as kingfish, is cooked in a tamarind and shallot based sauce and served with mashed tapioca flavoured with coconut. | $9.99 |
| Liver Fry | Liver fry is an awesome and delicious accompaniment with hot rice. The spicy and flavorful liver fry is a tempting irresistible dish. The dish is unique and special with cooked beef pieces roasted in a spicy masala mixture. Beef Liver is rich in protein and other vital nutrients required for body. Beef livers are very economical for common man. You can explore a well detailed recipe here that can be easily prepared at home. | $12.99 |
| Mango Curry | Special type of curry, (mango). | $9.99 |
| Masala Dosa | A crispy dosa stuffed with a lightly cooked filling of potatoes, fried onions and spices and paired with sambar and chamanthy. | $9.99 |
| Moru Curry | Moru curry is kerala style seasoned buttermilk which is served as a part of onam sadya. It can be made with or without coconut. Here is how to make it. (with and without coconut). | $6.99 |
| Mutton Biryani | A hearty mutton biryani is a dish that nobody can ever resist. Be it a dinner party or any celebratory occasion, biryani seems to be an ideal main dish to serve along with a spicy salan or refreshing raita. | $11.00 |
| Mutton Curry | How to make mutton curry. Heat oil in a pan. Then saute bay leaf, cinnamon and cardamom for 2 mins. Add onions and green chilies. Saute until onions turn golden. Lower the flame to very low as much as possible. | $13.99 |
| Pazham Pori (Banana Fry) | Pazham pori also known as ethakka appam is a fritter food with ripened banana or plantain (1) and maida flour. A popular food item in South Indian cuisines, it is generally eaten as a breakfast or a snack. It is called as balekayi bajji in kannada and vazhakkay bajji in Tamil. | $1.50 |
| Poori Bhaji | Puri bhaji (sometimes spelled poori bhaji) is a dish, of puri (deep-fried rounds of flour) and aloo (potato) bhaji (a spiced potato dish which may be dry or curried). | $9.99 |
| Porotta And Beef Curry | Spicy, tender, savory beef curry paired with soft flaky porotta. | $10.99 |
| Sambar | Sambar, also spelled sambaar, is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is popular in South Indian and Sri Lankan cuisines. | $9.99 |
| Samosa | A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. | $1.00 |
| Shrimp Curry | Our coconut shrimp curry features delicious shrimp in a coconut curry that’s perfect over cooked rice. | $13.99 |
| Sukiyan | Sukiyan is a fritter food made by pulses with jaggery and maida flour. A popular food item in South Indian cuisines. It is generally eaten as a breakfast or a snack. All these items are formed into a ball, the size of a ping pong to deep fry in coconut oil. This snack is often found in small tea shops in kerala and tamil nadu. | $0.80 |
| Theeyal | Theeyal is a South Indian dish originating from the Indian state of Kerala. It has a soupy consistency, and is made from a mixture of spices consisting of roasted coconut, coriander seeds, dried red chili and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables. | $7.99 |
| Thoran | Thoran (malayalam: pronounced [t̪oːɾan]; or upperi in malabar) is a coconut-based vegetable dish in kerala. This common dish is usually eaten with steamed rice. Thoran is a common menu item for a sadhya. | $9.99 |
| Uzhunu Vada | Medu vada is a South Indian fritter made from vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian, Nepali and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack. | $1.00 |