menu

created and cooked slow with local ingredients

toddy shop style tangy and spicy gravy with malabar tamarind. chef recommends kerala rice or kerala parotta

salmon in a mild cardamom and ginger coconut sauce. chef recommends chemba idiappam or basmati rice

shrimps in a tangy mango coconut curry. chef recommends chemba idiappam or basmati rice

tender morsels of lamb in onion tomato masala spiked with peppercorn. chef recommends basmati rice or kerala parotta

braised short rib in a rich masala infused with kerala spices. chef recommends kerala parotta or kerala rice

succulent chicken cooked in a tomato gravy. chef recommends ghee rice or chemba idiappam

slow cooked duck in an exotic gravy. chef recommends chemba idiappam or ghee rice